Belgium Fritesfrench Fries Recipes

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MOULES FRITES - FRENCH/BELGIAN BISTRO STYLE MUSSELS AND CHIPS



Moules Frites - French/Belgian Bistro Style Mussels and Chips image

I adore Moules Frites - for me it is quintessential French and Belgian Bistro food at its best - plus I love tactile eating! You can treat yourself to Moules Frites anywhere in France and Belgium, and for most of the year. I often make the "Moules" part at home - Moules Marinière - but now and then, for a treat I also do the "Frites" bit as well......chips or French fries! Serve these with lots of paper towels or napkins, and a glass of chilled white wine would be the perfect accompaniment! I bought special Moules Frites dishes, as shown in the photos, but a couple of bowls would be fine - and don't forget a large bowl for the shells. If you really want to be 100% authentic, it is de rigueur to serve the frites with mayonnaise my dear.....sinfully good! Vive la France! Historical Note: Did you know that French Fries are really Belgian? Deep-fried chipped potatoes ("fries" in American English; "chips" in British English) are a very popular food item - and one which the Belgians claim to have invented. They are called frieten in Dutch and frites in French, whatever the name, they are my guilty pleasure!

Provided by French Tart

Categories     One Dish Meal

Time 15m

Yield 2 serving(s)

Number Of Ingredients 14

1 kg fresh mussels
1 large onion, peeled and finely chopped
1 large shallot, peeled and finely chopped
2 fat garlic cloves, peeled and crushed
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chervil
50 ml olive oil
150 ml dry white wine, such as Muscadet
1 teaspoon Pernod (optional) or 1 teaspoon pastis (optional)
2 tablespoons creme fraiche (optional)
2 large potatoes, peeled and cut into thin strips
1/4 teaspoon salt
oil, for deep frying

Steps:

  • Frites/Chips:.
  • Slice the potato into thin strips (2mm x 2mm) and rinse in salted water. Heat a deep fat fryer to 325°F/160°C (preferably using sunflower or groundnut oil). Place the frites/chips in and cook for 4-5 minutes. Remove from the heat and leave to cool.
  • Moules/Mussels:.
  • Tip the mussels into a large bowl of cold water, rinse and then drain well and pull away any 'beards'. (Fresh mussels look black and shiny and should only smell pleasantly of the deep sea - the vast majority should be tightly closed. Avoid any that smell 'fishy', look dry or are mostly open.).
  • Place the chopped onion, shallot and garlic in a saucepan with the olive oil, gently sweat them over a low to medium heat for about 5 minutes, or until slightly soft.
  • Add the chopped herbs, and pernod or pastis if using and mix with the onion mixture.
  • Add the washed mussels to the pan and cover with dry white wine, bring slowly to the boil, then simmer gently whilst stirring. Continue until the mussels have opened - discard any that do not open, this can take between 2 to 5 minutes.
  • Add the creme fraiche if using, mixing through the cooked and opened mussles. Cover until the frites/chips are cooked.
  • Whilst the moules are cooking, turn up the deep fryer to 375°F/190°C and salt the frites/chips. Add the frites/chips back to the oil for around 1 minute until golden and crispy.
  • Serve the moules in a deep bowl with the frites/chips on the side - providinf plenty of napkins and a large bowl for the shells.
  • Note - to make the best frites/chips your uncooked frites/chips should be washed in cold water and dried thoroughly before cooking.

Nutrition Facts : Calories 1008.1, Fat 33.2, SaturatedFat 5.2, Cholesterol 140, Sodium 1752.7, Carbohydrate 94.7, Fiber 9.6, Sugar 6.8, Protein 68.3

BELGIAN FRENCH FRIES



Belgian French Fries image

This simple recipe will give you French fries, Belgian Frites, chips, patat, or whatever you call them, which are just delicious with mayo or ketchup or as an accompaniment to a steak!

Provided by Gav

Categories     Sides

Time 42m

Number Of Ingredients 6

Potatoes, sliced to suit. (I used Maris Pipers for these and they were great!)
Vegetable oil
Beef dripping
Salt
Mayo
Ketchup

Steps:

  • First wash and peel the potatoes. Some people prefer them unpeeled, but I think they are better without the skins.
  • Cut the potatoes lengthways to your preferred thickness. Maybe you want to use a French Fry Cutter for this? Generally the thicker they are the less crispy they may turn out in my experience. I tend to cut them about 10-12 mm thick (say ½ inch).
  • Dry the potatoes on some absorbent kitchen towel.
  • Heat the oil until it is bubbling. It is easier to use a fryer, but you can also do in a pan with a basket (which is what I did). Then fry the potatoes in batches for about 4 minutes at 125C. Do not let them brown. Then remove from the basket to a plate and let them cool for about 30 minutes. Line the plate with absorbent paper to clean off any oil.
  • When you are ready to serve up, re-heat the oil and re-fry the potatoes at a higher heat (175C) than the first time (I used a bigger gas hob). Make sure the oil is at temperature before adding the potatoes. You should only need to fry for about a minute until they are just beginning to brown. Do not overcook.
  • Drain on kitchen paper and lightly salt before serving.

POMMES FRITES - TRADITIONAL BELGIAN FRIES



Pommes Frites - Traditional Belgian Fries image

Provided by International Cuisine

Categories     Side Dish

Number Of Ingredients 4

4 very large potatoes (Peeled and cut into ½ " sticks. Yukon gold works well if you can't find the Belgian potato called bintje.)
4 cups beef Tallow or vegetable oil
*You really should have a deep fryer for this recipe to come out right.
Mayonnaise for dipping

Steps:

  • Make sure after your potatoes are peeled and cut that they are dried.
  • Heat up your oil to 320 degrees
  • Add in your potatoes, when the sound changes to what sounds like a babbling brook, take them out. This should take about 5 to 7 minutes.
  • Put potatoes in colander to cool for a couple hours. Toss a few times to get air around them.
  • DO NOT EAT THEM YET.
  • Once completely cooled, heat your oil up to 350 degrees
  • Add in the cooled potatoes.
  • Again wait for the sound to change this won't take as long the second time.
  • Drain, sprinkle with some salt and dig in, dip them into your homemade mayonnaise for a real traditional Belgian frites experience!
  • AWESOME!

POMMES FRITES



Pommes Frites image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 12

6 baking potatoes, like russets
1 quart vegetable or peanut oil
Salt
Curry Ketchup, recipe follows, for dipping
Honey Mustard Mayo, recipe follows, for dipping
1 teaspoon curry powder
5 ounces ketchup
5 ounces mayonnaise
1/4 finely chopped onion
5 ounces mayonnaise
4 ounces mustard
1 teaspoon honey

Steps:

  • Peel the potatoes, and cut them into batons that are about the length and width of your index finger.
  • Preheat a deep pot of oil to 325 degrees F.
  • For the first fry, deep fry potatoes in the oil for 5 to 6 minutes, or until a light golden color. Do not over load fryer. Fry in 3 batches if necessary. Remove the potatoes using a slotted spoon, and allow them to cool to room temperature.
  • Raise the temperature of the oil to 375 degrees F.
  • For the second fry, deep-fry the potatoes for 2 minutes, or until crispy. Remove potatoes, and transfer into a colander or bowl. While still hot, salt the potatoes.
  • Serve with favorite dipping sauce.
  • Mix all ingredients together.
  • Mix all ingredients together

MOULES-FRITES



Moules-Frites image

Moules-frites are a very popular dish in Belgium and in the north of France. They are cooked mussels accompanied by French fries.

Provided by Renards Gourmets

Categories     Main Course

Time 1h10m

Number Of Ingredients 15

4 lb Zeeland mussels
2 stalks celery (, finely sliced)
1 leek (, thinly sliced)
¾ cup white wine
1 large onion (, thinly sliced)
1 shallot (, thinly sliced)
2 small sprigs thyme
2 bay leaves
5 tablespoons butter
Freshly ground pepper
1 lb potatoes
4 lb beef fat
Fine salt
Dutch oven
Deep frier

Steps:

  • Rinse the potatoes, peel them and rinse them again. Dry them well in a cloth.
  • Cut the potatoes into French fries, regular width and length, about ½ inch (1 cm) thick.
  • Dry the potato sticks with a cloth again.
  • Melt the beef fat in a deep fryer and then heat it to 280 F (140°C).
  • Fill the basket with fries, without packing them too much, then immerse the basket in the oil for 6 minutes of frying.
  • Shake the basket a little during cooking to prevent the fries from sticking together. They should be golden and cooked to the core but still be a little soft.
  • Drain the fries by shaking them over the fryer, and allow them to cool completely before the second fry.
  • After or towards the end of the cooking of the mussels, immerse the fries in the oil heated to 350 F (180°C) for 2 to 3 minutes, shaking the basket regularly so that the cooking is uniform.
  • As soon as they are colored, drain them and place them in a bowl covered with paper towel. Season with salt and serve immediately.
  • In a large Dutch oven or pot, melt the butter over low heat, add all the minced vegetables and brown for 5 minutes over low to medium heat, stirring occasionally.
  • Increase the heat to the maximum, without burning the butter, add the mussels to the pot and add the bay leaf and thyme. Cover immediately.
  • After a minute, add the wine, and as soon as it boils again, add black pepper and cover the pot.
  • Shake the pot, holding the lid on well to distribute the aromas.
  • Continue cooking over high heat and still covered, shaking the pot from time to time.
  • Stop cooking when the mussels are open, and serve.

THE ONE AND ONLY TRULY BELGIAN FRIES



The One and Only Truly Belgian Fries image

There is no fancy skill involved in making these crispy fries, but there is a trick. The potatoes are fried twice. The first time cooks them through and makes them tender. The second time, which can be done hours later just before serving, turns them golden brown and deliciously crisp.

Provided by Ruth Van Waerebeek

Categories     Potato     Side     Fry     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 3

3 to 4 cups vegetable oil for frying
2 pounds Idaho or russet baking potatoes or Yukon Gold potatoes, peeled, rinsed and dried
salt to taste

Steps:

  • Pour enough oil into a deep fryer to reach at least halfway up the sides of the pan but not more than three-quarters of the way up. Heat the oil to 325°F.
  • Cut the potatoes into sticks 1/2 inch wide and 2 1/2 to 3 inches long. Dry all the pieces thoroughly in a clean dish towel. This will keep th oil from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time.
  • When the oil has reached the desired temperature, fry the potatoes for 4 to 5 minutes per batch. They should be lightly colored but not browned. If your fryer has a basket, simply lift it out the remove the fried potatoes. Otherwise, use a long-handled skimmer to lift out the potatoes. Be sure to bring the temperature of the oil back to 325°F in between batches. At this point the fries can rest for several hours at room temperature until you are almost ready to serve them.
  • Heat the oil to 325°F. Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with salt and serve. Never cover the potatoes to keep them hot as they will immediately turn soft and limp. If you are inclined to perfectionism, leave some potatoes to fry halfway through the meal so you can serve them crisp and piping hot.

MOULES FRITES - BELGIAN MUSSELS WITH FRENCH FRIES (OVEN FRIES)



Moules Frites - Belgian Mussels with French Fries (Oven Fries) image

Mussels are steamed with white wine, garlic, and leek and served with crispy oven fries in this Belgian bistro classic, moules frites. Ready in 30 minutes.

Provided by Tara Leung

Categories     Dinner     Main Dish

Time 30m

Number Of Ingredients 11

2 large russet potatoes, peeled, cut into thin fries
2 tablespoons olive oil
salt and pepper
mayonnaise for dipping
2 tablespoons butter
1 leek, white and light green parts only, chopped
salt and pepper
2 cloves garlic, minced
1/2 cup white wine
2 pounds mussels, rinsed
2 tablespoons chopped parsley

Steps:

  • Preheat oven to 425 degrees. Spray 2 baking pans generously with cooking spray.
  • Divide potatoes between the 2 pans. Drizzle 1 tablespoon olive oil over each pan. Season with salt and pepper. Toss potatoes so they get evenly coated with oil and seasoning. Lay out in a single layer on each pan.
  • Bake for 10 minutes, then flip over and bake for 10-12 more minutes, until fries are browned and slightly crispy. While fries are baking, make the mussels. (If the fries are done before the mussels are ready, put them back in the oven for the last few minutes as you're making the mussels to keep them hot and crispy.)
  • Melt butter over medium heat in a large skillet or pot that has a cover. Add leek and season with salt and pepper. Cook, stirring occasionally, for 3 minutes. Add garlic and cook about 2 more minutes, until leek is soft and garlic is fragrant.
  • Add wine and ½ cup water. Turn heat to medium-high and bring to a boil. Boil for 2 minutes. Add the mussels and cover. Cook for 5 minutes.
  • Remove mussels from the pot and place in serving bowl. Discard any mussels that do not open after cooking. Add the parsley to liquid in the pot and stir to combine. Pour the liquid over the mussels. Serve mussels with fries on the side and mayonnaise for dipping the fries.

Nutrition Facts : Calories 1005 kcal, ServingSize 1 serving

BELGIUM FRITES(FRENCH FRIES)



Belgium Frites(French Fries) image

A typical dish from Belgium, usually served in paper cones along with mussels. Adapted from About.com.

Provided by Sharon123

Categories     Potato

Time 20m

Yield 2-3

Number Of Ingredients 3

2 large potatoes, peeled
1/4 teaspoon salt
oil (for frying)

Steps:

  • Cut the potatoes lengthwise into thin strips, about 1/3-inch in width. Soak the potatoes in ice-cold water for 1 hour, drain, and pat completely dry.
  • Heat the oil in a deep skillet(or deep fryer) to 325F and fry the potatoes, in batches, for 5 minutes, until they turn golden brown.
  • Drain the frites on fresh paper towels and salt them.
  • Makes 2 large or 3 medium servings.

Nutrition Facts : Calories 284.1, Fat 0.3, SaturatedFat 0.1, Sodium 312.8, Carbohydrate 64.5, Fiber 8.1, Sugar 2.9, Protein 7.5

BOULETS LIEGEOIS (BELGIAN MEATBALLS)



Boulets Liegeois (Belgian Meatballs) image

Belgian meatballs swimming in an apple and onion gravy. In Belgium they are served with French fries! If this is wrong, I don't want to be right! From Cooking With Curls website

Provided by Chef PotPie

Categories     Belgian

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 19

1 lb ground beef
1 lb ground pork
4 slices white bread, crusts removed, crumbed (turned into breadcrumbs)
1 yellow onion, diced
1 bunch Italian parsley, finely chopped
2 large eggs
salt and pepper, to taste
flour (for dredging)
2 tablespoons unsalted butter
2 tablespoons unsalted butter
3 cups diced onions
2 tablespoons brown sugar
1 teaspoon dried thyme
2 tablespoons flour
1 tablespoon red wine vinegar
2/3 cup apple butter
3 cups beef stock
2 bay leaves
salt and pepper, to taste

Steps:

  • Mix beef and pork together in a large bowl to thoroughly combine.
  • Add the breadcrumbs, eggs, parsley, and onions. Mix thoroughly.
  • Roll into meatballs, about 1/2 cup each, and dredge in flour.
  • Heat butter in a large skillet over medium heat.
  • Add the meatballs and brown on all sides, about 8 to 10 minutes on each side.
  • Remove meatballs to a plate. Melt 2 Tablespoons of butter to the skillet.
  • Add the chopped onions and reduce heat to medium-low. Cook until onions are caramelized.
  • Add the brown sugar and thyme, stir and cook for 1 minute.
  • Add the flour, stir to combine.
  • Add apple butter and vinegar, stir.
  • Pour in the beef stock, and add the bay leaves. Bring to a boil, reduce heat and simmer for 25 minutes.
  • Add the meatballs back to the sauce and cook for 15 minutes to heat through.
  • Serve immediately with pomme frites {French fries} and Belgian beer or wine.

BELGIAN MAYONNAISE TO SERVE WITH FRITES



Belgian Mayonnaise to Serve With Frites image

This is taken from De Vlaamse Pot by Marie Cattoor. In Belgium everyone eats French Fries (which are actuallly Belgian) with homemade mayonnaise so here is a recipe so you can make your own.

Provided by Dan-Amer 1

Categories     Belgian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

2 egg yolks
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
salt & pepper
1 tablespoon cold water
400 ml salad oil

Steps:

  • In a medium sized bowl place the egg yolks and the mustard, together with a Tablespoon of cold water. Beat this with a hand mixer until it is well blended. While continuing to beat the mixture bit by bit add the salad oil. If the mayonnaise becomes too thick, add a little more water. Still beating the mixture add the lemon juice and then taste to see if seasoned properly. If not add more salt & pepper to taste. Store the mayonnaise in the refrigerator in a covered bowl.

Nutrition Facts : Calories 792.7, Fat 88.5, SaturatedFat 12.7, Cholesterol 94.4, Sodium 47.5, Carbohydrate 1.2, Fiber 0.1, Sugar 0.3, Protein 1.4

AUTHENTIC BELGIAN FRIES ( FRENCH FRIES )



Authentic Belgian Fries ( French Fries ) image

The real deal , that takes a bit of effort , but is worth the trouble! You'll never have them any other way again. Also called "pommes frites" , "frieten" , "patat"

Provided by Dominique Depreux

Categories     Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 3

hard vegetable fat (the kind is not as important as the fact it has to be hard. not oily)
2 lbs floury potatoes (not hard boiling, but floury .. the kind here is also subordinate to the flouriness, if you have a g)
1 pinch salt

Steps:

  • you will need an open (no lid) deep fryer , if you only have the kind with filters and lids , just don't close them, the steam has to be able to leave very fast else you loose crunchiness.
  • Peel your potatoes , and cut them lengthwise into discs of about 1/4 inch thick (they can be a bit thicker if you like that) . Then slice the discs lengthwise into fries of the same thickness.
  • Make sure your sink is clean , and wash your fries in cold water . Drain the water , and wash them again in new clean water. Repeat this a few times until no starch comes off the potatoes and the water stays clear. Dry your fries well , so there is no more moisture on their sides.
  • First cooking . Put the thermostat for your oil to approximately 320°F or 160°C , not higher . Put a small to medium amount of fries in the cooking basket ( you will have to do this multiple times , if you put in too much fries at once you will loose your temperature and your fries will turn out horrible) . Make sure all fries are under by shaking the basket . During cooking you can shake the basket a few times so you know they're not sticking together. Important: To check if the first cooking is done lift your basket out and pinch a fry if you can pinch all the way through they are done (if you do it fast you will certainly not burn your fingers ), they should still look pale and white , stay with your cooking for this , timing is important.(repeat until they are all done , and let your fat heat up to the appropriate temperature each time).
  • Take out the fries , shake them and put them in a big bowl to cool off , once they are cooled to room temperature they are ok to start the second cooking . you can keep these at room temperature for hours until you are ready to serve the meal , in fact leaving them a bit will only make them better , just put a towel over the bowl , no need to put them in the fridge(where condensationwould coat them).
  • Second cooking. Put the thermostat of your oil at approximately 370°F-374°F or 185°C-190°C , this is usually the highest setting , or just below that . Put a _small_ amount of the precooked fries in your basket . fry them while shaking the basket in the oil a few times during cooking , you can even take the basket out a few times to throw them in the air (not really needed , but supposed to be good tor making bubbles appear on them :) . They are ready when they are a rich golden brown in color . I put them in a deep plate with a paper towel at the bottom , and use a paper towel to quickly rub the excess fat off them before i serve(paper towel on top hand on paper towel , make a circular movement , take out towel). add a bit of fine salt , and serve. best with a T bone steak or sirloin *grinn* but as you know , fries go with just about anything :).
  • A bit of added history : The French will be the first to say that "les frites" come from Belgium. And it being true that Belgians have made and perfected the stuff for years and years, the origin of deep frying potatoes in oil comes from a monastery in Spain.
  • Smakelijk (bon appétit).
  • EDIT:.
  • Recently I found out that Bintje potatoes have become commonly available in the United States . These are without a doubt the best potatoes to use.

Nutrition Facts : Calories 156.6, Fat 0.2, SaturatedFat 0.1, Sodium 75.1, Carbohydrate 35.7, Fiber 5.5, Sugar 2.6, Protein 3.8

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