Belgian French Fries with Mayonnaise
Belgian French fries, known as “frites,” are a beloved street food that has captured the hearts of many. Crispy on the outside and fluffy on the inside, these fries are often served with a generous dollop of mayonnaise, creating a delectable combination that is hard to resist. This recipe will guide you through making authentic Belgian French fries from scratch using simple ingredients while also whipping up a creamy, homemade mayonnaise that elevates the dish to a whole new level. Let’s dive into the world of Belgian cuisine and discover how to make these mouthwatering fries!
Why Belgian French Fries with Mayonnaise is Worth Your Time
There’s something undeniably special about Belgian French fries with mayonnaise. They are not just about satisfying hunger; they are an experience. The process of frying the perfect potato, choosing the right sauce, and enjoying them fresh out of the oil is a culinary adventure. The unique texture and flavor of the fries, paired with the rich creaminess of homemade mayonnaise, make for an indulgent treat that is sure to impress your family and friends. Plus, making them at home means you can customize everything to your liking!
Ingredient Breakdown
To create your own Belgian French fries with mayonnaise, you’ll need the following ingredients:
- 3 large potatoes (Sebago, Coliban, Golden Delight, or Kennebec) – These varieties are ideal for frying due to their starchy texture.
- 8 cups vegetable oil – For frying; you can use oil with a high smoke point.
- Sea salt – To taste, ensuring your fries are perfectly seasoned.
- 1/4 cup mayonnaise – The star condiment of this dish.
- 1-2 egg yolks – Use 1 larger or 2 smaller yolks, at room temperature, for the mayonnaise base.
- 1 tsp mustard – Adds depth of flavor to your mayonnaise.
- 1 tsp white vinegar – For tanginess in the mayonnaise.
- 1 cup neutral flavored oil (such as sunflower, grapeseed, or canola) – For emulsifying the mayonnaise.
- Salt – To taste, for seasoning the mayonnaise.
- 1 bulb garlic – Whole, to infuse flavor; optional for a garlic mayo twist.
Before You Start: Equipment
Before diving into the cooking process, gather the necessary equipment to ensure a smooth experience:
- Large heavy-bottomed pot or deep fryer – For frying the potatoes evenly.
- Slotted spoon or spider – To safely remove the fries from the hot oil.
- Knife and cutting board – For cutting the potatoes into fries.
- Mixing bowl – To prepare the mayonnaise.
- Whisk or immersion blender – For emulsifying the mayonnaise.
- Paper towels – For draining excess oil from the fried fries.
Belgian French Fries with Mayonnaise Made Stepwise
Step 1: Prepare the Potatoes
Begin by washing and peeling the potatoes. Cut them into thick slices, about 1/4 to 1/2 inch wide, for that perfect fry shape. Rinse the cut potatoes under cold water to remove excess starch, then pat them dry with paper towels. This helps achieve maximum crispiness.
Step 2: Heat the Oil
In a large heavy-bottomed pot or deep fryer, heat the vegetable oil to 320°F (160°C). Use a thermometer to ensure accuracy. If you don’t have a thermometer, you can test the oil by dropping in a small piece of potato; if it sizzles immediately, the oil is ready.
Step 3: First Frying (Blanching)
Carefully add the cut potatoes to the hot oil in batches, ensuring not to overcrowd the pot. Fry them for about 5 minutes or until they are soft but not browned. Use a slotted spoon to remove them from the oil and place them on paper towels to drain. Let them cool for about 30 minutes.
Step 4: Second Frying
Increase the oil temperature to 375°F (190°C). Once the oil is hot, return the blanched fries to the pot in batches and fry them until golden brown and crispy, about 3-4 minutes. Again, remove them with a slotted spoon and drain on paper towels. Sprinkle with sea salt to taste while they are still hot.
Step 5: Make the Mayonnaise
While the fries are cooling, it’s time to make the mayonnaise. In a mixing bowl, combine the egg yolks, mustard, and white vinegar. Whisk together until well combined. Slowly drizzle in the neutral oil while continuously whisking to emulsify the mixture. It should thicken and become creamy. Season with salt to taste. If desired, you can also add roasted garlic for a flavorful twist.
Health-Conscious Tweaks
If you’re looking to make some healthier adjustments to your Belgian French fries with mayonnaise, consider the following:
- Bake instead of fry: For a lighter option, cut the potatoes into fries and toss them with a small amount of oil, then bake them in the oven at 425°F (220°C) until crispy.
- Use olive oil: Swap out vegetable oil for extra virgin olive oil for a healthier fat option.
- Experiment with spices: Instead of salt, try seasoning the fries with herbs and spices like paprika or garlic powder for added flavor without the extra sodium.
- Greek yogurt mayo: Substitute traditional mayonnaise with Greek yogurt mixed with lemon juice and mustard for a lower-calorie, protein-packed alternative.
Author’s Commentary
I can’t express how much joy it brings me to create Belgian French fries with mayonnaise in my kitchen. The entire process, from peeling the potatoes to watching them transform into golden crispy bites, is incredibly satisfying. And the best part? Sharing them with loved ones while enjoying a casual evening together. This dish has a way of bringing people together, and every bite tells a story of tradition and flavor.
Make Ahead Like a Pro
If you want to prepare Belgian French fries with mayonnaise ahead of time, here are some tips:
- Prepare the potatoes: You can cut and soak the potato fries in water a few hours in advance. Just make sure to dry them thoroughly before frying.
- Make the mayonnaise: Homemade mayonnaise can be refrigerated for up to a week in an airtight container. This makes it easy to prepare ahead so you can focus on frying the fries when you’re ready to serve.
- Double fry method: You can fry the potatoes once, allow them to cool, and then fry them a second time just before serving. This ensures they remain crispy and delicious.
Ask the Chef
What type of potatoes are best for making fries?
Starchy potatoes like Sebago, Coliban, Golden Delight, or Kennebec are ideal as they create fries that are fluffy on the inside and crispy on the outside.
Can I use an air fryer instead of deep frying?
Yes, an air fryer can be a great alternative for making fries with less oil. Just ensure to adjust the cooking time according to your air fryer’s instructions.
How do I store leftover fries?
Store leftover fries in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or air fryer for the best results.
Can I make flavored mayonnaise?
Absolutely! You can add ingredients like chopped herbs, roasted garlic, or spices to your mayonnaise for a unique twist that complements the fries beautifully.
Next Up in Your Queue
- Crispy Sweet Potato Fries
- Classic Burger with Special Sauce
- Homemade Ketchup Recipe
- Zesty Garlic Aioli for Dipping
Final Thoughts
Making Belgian French fries with mayonnaise at home is a rewarding and enjoyable experience. The crispy, golden fries paired with creamy, homemade mayonnaise will undoubtedly become a favorite in your household. Whether you serve them as a side dish, snack, or main event, they are sure to impress and delight everyone at the table. So gather your ingredients, invite some friends over, and enjoy the delightful flavors of this classic dish that brings a taste of Belgium right to your kitchen!
Belgian French Fries with Mayonnaise
Ingredients
Equipment
Method
- Begin by washing and peeling the potatoes. Cut them into thick slices, about 1/4 to 1/2 inch wide. Rinse under cold water, then pat dry with paper towels.
- Heat the vegetable oil in a large pot to 320°F (160°C). Use a thermometer for accuracy.
- Add the cut potatoes to the hot oil in batches. Fry for about 5 minutes until soft but not browned. Drain on paper towels and cool for 30 minutes.
- Increase the oil temperature to 375°F (190°C). Fry the blanched fries in batches until golden brown and crispy, about 3-4 minutes. Drain on paper towels and season with salt.
- In a mixing bowl, combine egg yolks, mustard, and vinegar. Whisk together, then slowly drizzle in neutral oil while whisking to emulsify. Season with salt to taste.
Notes
- For extra flavor, consider adding roasted garlic to the mayonnaise.
- Leftover fries can be stored in an airtight container in the refrigerator for up to 2 days.
- Double fry the potatoes for extra crispiness just before serving.
