How to cook veritable belgium french fries

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Peel the potatoes. First cut into slices (1 cm), then fried 1 cm x 1 cm (8 to 10 mm).

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Rinse the fries in water.

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Thoroughly dry the fries with a clean, dry cloth.

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Here, dry fried (top) next to a wet fried (bottom).

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Meanwhile, heat the frying. Once the hot frying, dip the fries about 9 min. Reheat the frying and immerse the fries a few minutes for the final browning.

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Drain the fries. Place in a bowl covered with paper towel. Salt to taste.

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