Legendary Dishes | Pommes Frites (potato fries)


Frites are twice-fried, in oil, then in lard.

In Belgium the choice of lard is unrefined beef tallow – blanc de bœuf – the choice of oil is rapeseed, also known as vegetable oil.

  • 2 litres rapeseed oil
  • 1 kg lard
  • 1 kg potatoes, soaked 30 minutes, rinsed to remove starch, cut 1 cm thick, leave to dry

Heat a deep frier filled with oil to 175°C.

Deep-fry chips for 7 minutes at 140ºC, until al dente with some colour.

Remove to a large plate covered with absorbent kitchen paper. Rest for at least 10 minutes.

Heat a deep frier filled with lard to 180°C.

Deep-fry chips at 170°C until they are golden and crisp, about 3 minutes.