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.