Maison Antoine Belgian Fries are the Brussels classic: thick-cut potatoes, fried once to cook, fried again in beef fat until crisp and served hot with Belgian mayo or one of the great fry-stand sauces. Simple food. Serious business.
Photo by SCRR/ChatGPT
Copycat Maison Antoine Belgian Fries (Double-Fried in Beef Fat)
Maison Antoine Belgian Fries are inspired by the famous Brussels friterie at Place Jourdan in Etterbeek. Maison Antoine’s own site identifies the stand as operating since 1948, now in its third generation, and its menu lists classic sauces including mayonnaise, tartare maison, andalouse, cocktail, pickles, provençale and ketchup. Belgian fries are traditionally thicker than standard fast-food fries and double-fried, with the first fry cooking the potato and the second fry making the outside crisp.
The trick is patience. The first fry should not brown the potatoes much. It just cooks them through. Let them rest, then hit them again in hotter beef fat until golden, crisp and ready for salt. Skip the oven-fry shortcut here. That road leads to sadness and sheet-pan excuses.
Quick Recipe Overview
- Best For: Belgian food nights, beer snacks, steak dinners, moules-frites, burgers and serious fry cravings.
- Flavor Profile: Crisp, salty, potato-rich, beefy, savory, creamy and deeply satisfying.
- Skill Level: Moderate.
- What Makes It Like the Friterie: Thick-cut potatoes, double frying, beef fat, hot salt and Belgian-style sauces recreate the Maison Antoine fry-stand experience.
Maison Antoine
Maison Antoine is one of Brussels’ best-known fritkots, located at Place Jourdan in Etterbeek. Visit Brussels calls it one of the city’s renowned fry stands and notes the local habit of ordering fries with andalouse or samurai sauce.
The city tourism site also notes that fritkot culture is part of Belgium’s intangible heritage, which tells you these are not “just fries” in Brussels. They are practically civic infrastructure, only tastier.
Brussels Fries Fried Twice in Beef Fat
Belgian fries get their texture from the double fry. The lower-temperature first fry softens the potato inside, then the rest period lets steam escape. The hotter second fry crisps the outside.
Beef fat adds the old-fashioned friterie flavor: savory, rich and unmistakably deeper than neutral oil. Many Belgian-style fry recipes call for thick potatoes, double frying and animal fat, which is exactly why the finished fries taste more like a street-stand treat than a freezer-bag side dish.
Maison Antoine Belgian Fries Recipe
Maison Antoine Belgian Fries are the Brussels classic: thick-cut potatoes, fried once to cook, fried again in beef fat until crisp and served hot with Belgian mayo or one of the great fry-stand sauces. Simple food. Serious business.
Ingredients
Belgian Mayo
- 1 Egg Yolk
- 1 teaspoon Dijon Mustard
- 1 tablespoon White Wine Vinegar
- 1 teaspoon Lemon Juice
- 1/2 teaspoon Salt
- 1/8 teaspoon White Pepper
- 3/4 cup Neutral Oil such as Canola Oil or Sunflower Oil
Belgian Fries
- 3 pounds Russet Potatoes or Bintje Potatoes
- 3 to 4 pounds Beef Tallow or enough for 3 inches of melted fat in pot
- Salt to taste
Serving
- Belgian Mayo
- Tartare Sauce optional
- Andalouse Sauce optional
- Samurai Sauce optional
Instructions
- Place egg yolk, Dijon mustard, white wine vinegar, lemon juice, salt and white pepper in a medium bowl.
- Whisk until smooth.
- Add neutral oil very slowly, a few drops at a time, whisking constantly.
- Continue whisking in oil in a thin steady stream until mayo is thick and glossy.
- Cover mayo and refrigerate until ready to serve.
- Peel potatoes if desired.
- Cut potatoes into thick fries, about 1/2 inch wide.
- Rinse potatoes briefly under cold water.
- Drain potatoes well.
- Pat potatoes completely dry with clean kitchen towels.
- Melt beef tallow in a deep heavy pot.
- Heat beef tallow to 300°F.
- Fry potatoes in batches until pale, softened and cooked through, but not browned.
- Transfer fries to a wire rack.
- Let fries rest 20 to 30 minutes.
- Increase beef tallow to 375°F.
- Fry potatoes again in batches until golden brown and crisp.
- Transfer fries to a clean wire rack or paper towel-lined tray.
- Season immediately with salt.
- Serve hot with Belgian mayo and other sauces if desired.
Related Copycat Recipes
- Mayfair Chippy Fish and Chips – Golden, crisp batter gives way to flaky fish and thick-cut chips for a classic British favorite done right.
- O’Charley’s Sweet Potato Fries – Crispy-edged sweet potato fries with a soft center and craveable seasoning
- Burger King Chicken Fries – A snackable favorite that blends juicy chicken with a bold, crunchy coating.
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Questions People Ask
Where is Maison Antoine?
Maison Antoine is at Place Jourdan 1 in Etterbeek, Brussels.
What makes Belgian fries different?
Belgian fries are usually thick-cut and double-fried so they are fluffy inside and crisp outside.
Do I need beef fat?
Beef tallow gives the most traditional, rich friterie flavor. Peanut oil or canola oil will work, but the taste will be lighter.
What sauce should I serve with them?
Mayonnaise is classic. Maison Antoine’s menu also lists tartare maison, andalouse, cocktail, pickles, provençale and ketchup.
What potatoes work best?
Bintje potatoes are classic in Belgium. Russet potatoes are the easiest American substitute.
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Photo of “Maison Antoine Belgian Fries (Double-Fried in Beef Fat)” created by Secret Copycat Restaurant Recipes using ChatGPT. Photos may be representative of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is original to Secret Copycat Restaurant Recipes. Recipe created by Secret Copycat Restaurant Recipes based on information from the restaurant and other sources on the internet – many courtesy of the Wayback Machine. Additional Information is from original research done by Secret Copycat Restaurant Recipes and/or courtesy of Wikipedia and is used by permission.
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