Belgian Fries

Directions

1. 1
   Peel as many Idaho or Russet potatoes as desired.
2. 2
   Cut into strips of 1 cm.
3. 3
   square (3/8-inch) cross section.
4. 4
   Put them in cold water for a few minutes.
5. 5
   * Dry them well in paper or a towel before frying.
6. 6
   Heat oil in a hot frying pan or deep fryer to a temperature of 160C (320F).
7. 7
   Add a handfull of fries at a time - not more otherwise the oil will cool down too much.
8. 8
   Fry for a few minutes (4-8 minutes, depending on the thickness and the kind of potatoes), stir regularly to prevent sticking.
9. 9
   The fries should have a very light golden color.
10. 10
    Do not let them turn brown.
11. 11
    Put the fries into a large bowl lined with kitchen paper (or Bounty) and let them 'sweat' for at least 1/2 hour.
12. 12
    Finally heat oil to 190C (375F) and refry potato strips one handful at a time until crispy and golden brown (about 2 minutes).
13. 13
    Serve alone with a little salt or mayonnaise or with other dishes.