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Belgian Fries
Serves 4
Alternative Ingredients are listed in Red

Qty Size Ingredient
8 med Bintje Potatoes (2 per person)
Yukon Gold Potatoes
1 cup Granulated Sugar
6 cups Cold Water
2 qts Cold Water
Table Salt
Peanut Oil
Soy Oil (no added flavor)

Belgian Fries are a french fry made from peeled, "yellow" potatoes, cut large (½"x1"), coated with Dextrin (we'll use sugar water) and fried twice at two different temperatures.

Prepare a big bowl with the 2 quarts of cold water to destarch the cut potatoes.  Prepare a separate bowl of sugar water (one cup sugar per 6 cups of water) for the "soak", dissolve thoroughly.  Cut the potato into ½ inch slices and then cut the slices into sticks at least as thick or thicker.  Discard all smaller pieces or thin strips because they will burn, tainting the flavor of the entire batch.  A fry cutter is best, a mandolin works great or can hone your knife skills with a chef's knife.  Be sure to cut the ends of the fries square, thin pointed ends will burn.

Dump the cut potatoes into the 2 quarts of cold water and let soak for 2 hours to leach out the starch.  Then remove and drain for ½ an hour.  Or if you are in a hurry you can dry them in a kitchen towel.  (now you know why restaurants use frozen processed fries)

Then drop them into the sugar water for about 15 minutes.  From the sugar water place them on a plate with paper towels to soak and eventually dry.  (don't put wet fries into a hot deep fryer - the potential splatter is dangerous)  Par-fry the potatoes for 6 minutes at 300º to "cook" them.  Remove, drain on paper towels and let "rest" for at least ½ hour until they are cool.  (if you are going to freeze them, this is where you stop)  (see note below)

When you are ready to serve them, drop them into the deep fryer at 365-375º for 30 seconds to 1 minute until they are a golden brown (and to heat up the inside).

Serve hot with a sprinkling of salt, Thyme and Chili Powder Mix.

NOTE:  If you like, you can freeze the "blanched" fries to be used later.  As much as a year later.  After blanching the fries, split them up into "servings" and package for freezing.  Vacuum sealed is best of course, sandwich baggies will work, just squeeze out all the air that you can.  When it comes time to use them, continue with the same instructions listed above where you left off.

The longer the fries are frozen (if not vacuum sealed) the more moisture they will collect.  Therefore, if you see ice crystals on the fries upon removing them from the freezer, thaw first.  DANGER: water and extremely hot oil don't mix.  In fact they can be "explosive".

 Be cautious, and enjoy.

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