Belgian
French Fries
Thick-cut Belgian fries, twice cooked in beef tallow for a deeply golden crunch and creamy, potato-rich centers.
4 servings · 25 minutes prep · 45 minutes cook
Ingredients
Potatoes
- 2 lb, about 3 large
- as needed, for three or four rinses
- 2 tsp, Diamond Crystal kosher salt
Frying fat
- 2½ qt (about 4¾ lb), rendered
Directions
Cut and rinse the potatoes
- Peel the russet potatoes with a {{tool:vegetable-peeler}}. On a {{tool:cutting-board}}, use a {{tool:chef-knife}} to square off their rounded sides just enough to create stable cutting surfaces, reserving the trimmings for another use. Cut the potatoes lengthwise into slabs exactly ⅜ inch (10 mm) thick, then cut the slabs into batons of the same width.
- Put the batons in a {{tool:large-bowl}} and cover them with cold water. Agitate vigorously with your hands, drain the cloudy water, and repeat with fresh water until it remains nearly clear, usually three or four rinses. This removes loose surface starch that would otherwise encourage sticking and premature browning.
- Drain thoroughly in a {{tool:colander}}. Spread the potatoes on a {{tool:clean-kitchen-towel}} and dry them meticulously, rolling and blotting until no surface moisture remains. Water left on the potatoes will cause dangerous splattering when they enter the hot tallow.
First fry
- Melt the beef tallow in a tall, relatively narrow 8-quart (7.6-liter) heavy {{tool:deep-fry-pot}} with an interior diameter near 9–10 inches or an equivalently rated deep fryer. Keep the fat below the appliance's safe-fill line and ensure it will remain well under halfway up the pot after one batch is added, leaving generous room for displacement and bubbling. Attach a {{tool:deep-fry-thermometer}} and heat the tallow to 285°F (140°C).
- Divide the potatoes into three batches. Carefully lower one batch into the tallow with a {{tool:slotted-spoon}} and fry for 6 to 8 minutes, adjusting the heat to keep the temperature between 275°F and 285°F (135°C and 140°C). Stir gently during the first minute to prevent sticking. The potatoes are ready when their surfaces look dry and pale, their edges are only faintly blond, and a baton bends slightly when lifted but does not break apart.
- Transfer the potatoes with the {{tool:slotted-spoon}} to a {{tool:wire-rack}} set over a {{tool:sheet-pan}}. Allow the tallow to return to 285°F (140°C), then repeat with the remaining batches.
Cool
- Spread the first-fried potatoes in a single layer on the {{tool:wire-rack}} and cool uncovered at room temperature for 30 minutes. Their surfaces should become matte and slightly leathery. This interval lets interior steam redistribute and firms the exterior so it crisps cleanly during the second fry.
Second fry and season
- Raise the tallow temperature to 375°F (190°C). Fry the potatoes again in three batches for 2½ to 4 minutes, maintaining the fat between 365°F and 375°F (185°C and 190°C). Stir once or twice with the {{tool:slotted-spoon}} for even coloring. They are done when uniformly deep golden, audibly crisp when moved with the spoon, and creamy—not hollow or dry—inside.
- Drain each batch with the {{tool:slotted-spoon}} for about 10 seconds, then immediately transfer it to a warm {{tool:large-bowl}} and season with one-third of the kosher salt. Toss thoroughly while the surface fat is still hot enough to bind the salt. Repeat with the remaining fries and salt. Serve at once; the contrast between the crisp exterior and fluffy center is best within minutes of frying.
