Frietje met
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French fries with mayonnaise

€ 3.276,- (unica)

Introduction to Frietje met

French fries with mayonnaise

Fries, or "patat", as they are known in the Netherlands, are one of the most beloved comfort foods in both the Netherlands and Belgium. The origin of fries is disputed: Belgians claim that fishermen in Namur were frying sliced potatoes as a substitute for fish as early as 1680, while the French argue that "pommes frites" first appeared on Paris’ Pont-Neuf around the time of the French Revolution. What is certain is that fries only became widely popular when the production of frying fats, such as peanut oil, took off around 1930.

Recipe for Frietje met

Ingredients

Floury potatoes such as Bintje, Agria, or Victoria
Sunflower oil or beef tallow
Salt to taste

Instructions

Choosing and Cutting the Potatoes
- Choose a floury potato with low moisture content.
- Peel the potatoes and cut them to your desired thickness (standard 10 mm, Belgian-style 13 mm).
- Rinse the cut fries thoroughly with cold water and pat them dry to remove excess starch.
First Frying (Blanching)
- Heat the frying oil to 160°C (320°F).
- Fry the fries in small batches for about 4-5 minutes, until they turn light yellow.
- Let them drain and cool on a towel or paper napkin.
Second Frying (Final Frying)
- Heat the oil to 180°C-190°C (356°F-374°F).
- Fry the fries again in batches until they turn golden brown and crispy (about 3-4 minutes).
- Drain them and immediately sprinkle with salt to taste.

Extra tips

Use beef tallow for a richer flavor, like traditional Belgian fries.
Let the fries rest for at least 30 minutes after cutting to remove excess starch.
Serve with a dollop of mayonnaise or top with stewed meat for the ultimate snack.

Enjoy your homemade fries, and remember: fries are best when shared, because everything tastes better together!