How many times have you been asked that question? If you frequent fast food outlets, the answer will be many. However, are you getting “French” fries, or “Belgian” fries?
First mention of a chip-maker was Fritz from Belgium in 1857. In 1889 a new restaurant “Brebant” opened in the top of the very French Eiffel Tower with “Les Frites Belge” (Belgian Fries) on the menu. A photograph taken at the fun-fair in Liege in 1891 shows a food stall with the sign “Fritz Le Doyen de la Friture” (Fritz, the Dean of Deep-frying) and “L’Inventeur des Frites” (The Inventor of Fries!). The Belgians rest their case! The “French fry” could very well just be a copy fry!
Ingredients
Potatoes, good quality, medium size
Cooking Method
Wash, then peel then rewash the potatoes. Cut into slices 1 cm thick. Now cut the slices into sticks 1 cm thick and maximum of 5 cm long. Wash the sticks again in clear water and dry thoroughly.
Heat the oil to 160 degrees and cook chipped potatoes for 5 to 6 minutes. Remove and drain until required.
Now heat oil to 180 degrees (nearly smoking) and cook until the outside is crisp and golden. Remove and drain, season with salt and serve your Belgian Fries – the chip with history!
