Old MacDonald's Potato Box Recipes
Belgian Frites Ingredients 4 Yukon Gold potatoes, peeled Peanut or canola oil Directions 1. Slice potatoes into thin slices. Pile a few slices on top of each other, cut ends off to make rectangles. Cut into thin strips. Pat dry. 2. Heat 3-inches (7.5-cm) of oil in a wok or heavy pot to 325°F (160°C) or until a cube of bread browns in 45 seconds. Add fries in batches and cook for 5-7 minutes or until soft but not brown. Remove from oil and drain on paper towels. 3. Re-heat oil to 375°F (190°C) or until cube of bread turns brown in 15 seconds. Fry fries another 2 minutes or until golden brown and crispy. Drain, dust with salt and serve. Belgian frites are squared off at the ends, while French are cut to a point. Frying the potatoes twice gives that nice crisp texture.

Old MacDonald's Potato Box Recipes

Belgian Frites

Ingredients

4 Yukon Gold potatoes, peeled
Peanut or canola oil

Directions

1. Slice potatoes into thin slices. Pile a few slices on top of each other, cut ends off to make rectangles. Cut into thin strips. Pat dry.

2. Heat 3-inches (7.5-cm) of oil in a wok or heavy pot to 325°F (160°C) or until a cube of bread browns in 45 seconds. Add fries in batches and cook for 5-7 minutes or until soft but not brown. Remove from oil and drain on paper towels.

3. Re-heat oil to 375°F (190°C) or until cube of bread turns brown in 15 seconds. Fry fries another 2 minutes or until golden brown and crispy. Drain, dust with salt and serve.

Belgian frites are squared off at the ends, while French are cut to a point. Frying the potatoes twice gives that nice crisp texture.