Belgian Street Fries
The first time I was introduced to street fries was on my honeymoon. My husband and I started off our European honeymoon in Belgian. In Kortrijk to be exact. My husbands best friend was getting married there a few weeks after our wedding so the timing was perfect. We started our honeymoon celebrating close friends in an amazing location! That being said, there was A LOT of eating, drinking, and celebrating over those 3 days and after all that eating and drinking I had to finish off the night with some street food. Enter street fries. Not joking, I seriously lived off of street fries and mayonnaise for 3 days and I wasn’t mad about it at all. They were so good! And the dipping sauces were my favorite. The stand across the street from our hotel had and endless amount of dipping sauces but the siracha mayo was absolute favorite!
I’ve recreated this memory and so so happy with the way the recipe turned out. I hope you give it a try and love it as much as I do!
Entertaining tips:
The thing I learned about street fries is you really have to eat them right out of the fryer but no one wants to be frying right before guests come over. Fry these up the morning of and store in the refrigerator until ready to serve. Reheat them in the oven at 375 degrees for 5-7 minutes and they’ll crisp right up.
Make any of these along side for the perfect menu.
Recipe
Serves 2-4
Ingredients:
For the fries
3 russet potatoes
6-8 cups of water
1/4 cup grated parmesan cheese
1 tsp salt
4 cups of canola or vegetable oil
For the Siracha mayonnaise
4 Tbsp real mayonnaise
1 Tbsp siracha
For the Truffle Mayonnaise
4 Tbsp real mayonnaise
1 tsp truffle oil
2 Tbsp grated parmesan cheese
Directions:
Peel potatoes and slice into 1/2” thick sticks.
Put sticks into a large bowl and cover with water.
Refrigerate and let soak for 8-24 hours.
To make the dipping sauces, combine the ingredients in a small bowl. Cover and refrigerate until ready to serve.
Drain water and pat the potatoes dry with a towel.
In a heavy bottom pot, heat canola oil to about 325 degrees.
Add the potatoes to the oil in small batches, you don’t want to overcrowd the pan.
Fry for about 4-5 minutes. At this point the potatoes will be tender to a fork, but still a pale color.
Remove from oil and transfer to a cooling rack.
Continue steps 7 and 8 until you blanche all the potatoes.
Make sure you bring the oil back to about 325 degrees and fry the potatoes in batches again. This time, frying for 1-2 minutes, or until golden and crispy on the outside.
Transfer to a cooling rack and immediately sprinkle with parmesan cheese and salt.
Continues steps 10 and 11 until all you’ve fried all the potatoes.
Serve immediately with your dipping sauces.
Enjoy!
