Belgian-Style Pommes Frites

Ingredients:

• 4 large russet potatoes
• Vegetable oil or peanut oil for frying
• Salt (to taste)

Instructions:

1. Wash and scrub the potatoes thoroughly. Leave the skins on or peel them according to preference.
2. Cut the potatoes lengthwise into sticks about 1/4 inch wide.
3. Soak the cut fries in a bowl of cold water for about 30 minutes to remove excess starch. Drain and pat them completely dry using a kitchen towel or paper towels.
4. Heat the oil in a deep fryer or a large, heavy-bottomed pot to around 300-325°F (150-160°C).
5. Fry the potatoes in batches for the first fry. Fry for about 5-6 minutes, just until they’re cooked through but not yet golden or crispy. Remove and place them on a paper towel-lined tray to drain excess oil.
6. Increase the oil temperature to 375°F (190°C).
7. Fry the partially cooked fries in batches for the second fry until they turn golden brown and crispy, for about 2-3 minutes. Be careful not to overcrowd the fryer or pot.
8. Remove the fries from the oil and place them on a paper towel-lined tray to drain excess oil. Immediately season them with salt while they’re still hot.
9. Serve the Belgian-style Pommes Frites hot with your preferred condiments or dipping sauces.

These Belgian-style Pommes Frites offer a crispy exterior and a fluffy interior, typical of the Belgian method of double-frying. Adjust frying times based on the thickness of the fries and your desired level of crispiness. Enjoy your homemade Belgian-style Pommes Frites!