Belgian fry specialists reveal how to make perfect crisp fries at home

Frituur de Bosrand and chef Wout Bru explain that perfect Belgian fries depend on the right potato, a double‑fry technique and careful temperature control. They recommend starchy varieties such as Bintje, Agria or Fontane, a first fry at about 140‑150 °C to cook the interior, then a second, hotter fry to achieve a golden, crunchy crust. Overloading the fryer should be avoided because it drops the oil temperature and yields soggy fries.

A similar double‑fry method is highlighted in a recipe that mimics Anthony Bourdain’s famous Les Halles fries. The recipe calls for Idaho potatoes, a low‑temperature first fry, and a final high‑heat fry in peanut oil, emphasizing batch cooking to keep oil temperature steady. Both sources stress that the two‑stage frying process is essential for the ideal balance of crispness outside and fluffiness inside.