Belgian Frites

First and foremost let me quote Paula Deen, from her show that is on right now, making onion rings. "Putting a deep fryer in my kitchen was the best thing I ever did. Us southern girls earned the right to have a fryer handy at all times." How awesome is she.

And now for a beautiful segue, let's make belgian frites! Belgian style frites (they hate when you call them fries) differ from regular fries because they are fried twice. Once at a lower temperature cook it all the way through, then once again to quickly crisp the outside. Frites are one part of the superhero lunch duo, moules et frites. Incidentally, that is what I had for dinner last night, and am now sharing with you.

All you really need are russet potatoes (1 big one per person) and some sunflower oil.

Here's what you do:
1) Cut your fries. True frites have no skins on them, so you can peel your potatoes first, I decided to leave the skin on and it worked out just great. You want a nice thick cut fry, a centimeter or two in diameter, a bit bigger than McD's. The thicker fry will absorb less oil and should theoretically be healthier. Square off all the ends of the fries, as it both looks nice and it you won't get burnt tips.
2) Soak the frites in cold water for about 5 minutes, just to wash all the starch off so they don't stick together. Pat them dry.
3) Heat up your oil in a pot, to about medium temperature if you're using a stove (6 on the dial?), and when its hot (you know, using the potato trick: when the oil is cold, drop a scrap of potato in, when it starts sizzling and floats to the top, you're ready to rock.)
4) Add your fries a few at a time to the oil, not too many, other wise the oil will cool too much and you're cooking times will be all off. Total disaster. Well, more like minor inconvenience, but still, don't do it.
5)After about 7-8 minutes, take the fries out and let them relax on some paper towel, or a cloth or whatever, for about 30 minutes. This is the key stage, where the flavour is about to get locked in.
6) Crank up the oil to a decently high temperature. Whatever it was the first time, make it hotter. We want to make these frites nice and crisp.
7) Put the frites in for 2 minutes then remove, pat dry, dust with salt serve with some mayonnaise for a tasty treat courtesy of the Belgians.

Simple yet delicious, what more could you ask for?

Enjoy!

Drink: Heineken, from the can, why mess with greatness?
Listen: Supertramp, Crime of the Century