The secret to authentic Belgian chips
Le Pré Salé ·
In Belgium, chips are more than just a side dish: making them is a craft.
Double frying
The first fry at a moderate temperature cooks the potato right through. After a rest, a second fry at a higher temperature turns the chips golden and crisp.
The right potato
Floury varieties, such as Bintje, are the most commonly used. The chips are generously cut, around a centimetre thick.
Mayonnaise, of course
In Belgium, chips are often served with mayonnaise. When paired with mussels, they're also delicious dipped in the cooking juices.
Frequently asked questions
- Why are Belgian chips crispier?
- Double frying dries out the surface while keeping the inside soft and fluffy.
