Belgian Fries.

Start by peeling some potatoes. Cut them in slices 1 cm (3/8") thick and finally cut them into fries of 1 cm square. Dry the fries well in paper or a towel before putting them into the oil. Note: some people like to put them in cold water for a few minutes: this washes out much of the starch and tends to make them less sticky after the first frying and more crispy after the second. Heat the oil in a hot frying pan or deep fryer to a temperature of 160 C (320 F). Put in a handful of fries: not more at once because the oil will cool down too much. Fry for a few minutes (4-8 depending on the thickness and the kind of potatoes), stir regularly to prevent sticking. Put the fries into a large bowl with kitchen paper and let them 'sweat' for at least 1/2 hour. Finally heat to 190 C (375 F) and fry for 2 minutes until crispy and golden brown. This way the fries will be crispy on the outside and soft on the inside, the way they should be! Serve with a little salt and some mayonnaise. Notes: Do not slice them too thin (see below). 1 cm square is the perfect dimension. Try to cut them rectangular: pointed ends tend to burn. You'll need more potatoes of course. Do not put in too many fries at once: the oil will cool down and your fries will be too wacky and greasy. Do not fry them the first time until they become brown. Never put a lid on your frying pan: this makes your fries wacky. Never use frozen fries! French fries (also known as Pommes Allumettes) are thinner then the real ones. They taste OK but are a lot more greasy! They are fried only once at 180 C. Other varieties include Pommes Paille (1,5 mm thick, fry once) and Pommes Gauffre (cut with a special knife).