Hi there! I’m Cassandre, and today on Caramel Loafing, we’re diving into a beloved comfort food everyone loves—but few have mastered at home: Belgian Fries. I'm also sharing a must-try Belgian staple to go with them: the rich and tangy Sauce Andalouse.
While many assume fries originated in America—or perhaps France, given the name “French Fries”—the truth is, Belgium is widely believed to be the true birthplace of fries. According to local legend, Belgians were already deep-frying potato strips back in the 17th century, especially during winter when fishing was scarce. That’s centuries ahead of the curve!
So how did they become “French” fries? The story goes that American soldiers stationed in the French-speaking region of Belgium during World War I tasted these golden delights. Mistaking the language for the origin, they brought the name “French Fries” back to the U.S.—and the misnomer stuck.
To this day, Belgium and France still debate fry ownership at the UN! (Fun fact: Former German Chancellor Angela Merkel sided with Belgium.)
In Belgium, fries are a national treasure. You’ll find fry stands on nearly every corner, serving crispy golden frites in cones or paper trays, drenched in one of 10 to 20 flavorful sauces. The traditional potato of choice is the Bintje variety, but since it’s harder to find in Asia, we’ll use a large, starchy potato that’s great for frying.
This recipe walks you through the secret to truly crispy Belgian fries: the double-fry method. No fancy gear needed—just a thermometer and a little patience. Mastering the right oil temperatures and timing will elevate your homemade fries to restaurant-quality perfection.
Love making authentic Belgian Fries at home? You’ll also enjoy these delicious, easy, and crowd-pleasing recipes and drinks:
Refreshing summer mocktail: Virgin Mojito
Classic American BBQ favorite: BBQ Smoked Pork Ribs
Fluffy and eye-catching baked treat: Dutch Baby Pancake
Elegant French egg appetizer: Œufs Mimosa (French Deviled Eggs)
Hearty and comforting French soup classic: French Onion Soup
Belgian Fries & Andalouse Sauce Recipe
Ingredients
Servings: 2 people for fries (sauce yields enough for 4–5 people)
☞ For the Fries
- 1 large potato (about 260–280g / 9.2–9.9 oz)
- 1g (0.04 oz) salt
- Sunflower oil or any neutral oil, for frying
☞ For the Andalouse Sauce
- 125g (4.4 oz) mayonnaise
- 0.8g (0.03 oz) salt (about 1/8 tbsp)
- 14g (0.5 oz) tomato paste (not ketchup!)
- 9g (0.3 oz) finely chopped onion (about 1 tbsp)
- 9g (0.3 oz) finely chopped red bell pepper (about 1 tbsp)
- 9g (0.3 oz) finely chopped green bell pepper (about 1 tbsp)
- 4g (0.14 oz) freshly squeezed lemon juice (about 1/2 tbsp)
Instructions
☞ Make the Andalouse Sauce
- Finely dice the red bell pepper, green bell pepper, and onion—9g (0.3 oz) of each.
- In a mixing bowl, combine the mayonnaise with tomato paste (not ketchup!), black pepper, salt, paprika, the chopped peppers and onion, and lemon juice. Stir until fully incorporated. Cover with plastic wrap and refrigerate for at least 1 hour before serving.
☞ Prepare the Fries
- Scrub and peel the potato. Pat dry thoroughly using a clean kitchen towel or paper towels.
- Slice the potato into batons about 1cm (0.4 inch) thick.
- Rinse the cut potatoes in cold water 2–3 times until the water runs clear. This removes excess starch.
- Dry the fries completely with paper towels or a clean dishcloth—this step is crucial for crispy results.
- Heat your frying oil to 300°F (150°C). Add the fries and fry for 3 minutes. They should soften but not brown. Remove and drain on a paper towel-lined tray. Let cool at room temperature for at least 20 minutes, or chill in the fridge for 30 minutes.
- For the second fry, heat the oil to 375°F (190°C). Fry the cooled potatoes for 2–3 minutes until golden and crisp. Drain and transfer to a plate lined with paper towels.
- Sprinkle lightly with salt, toss to coat, and serve hot—either on their own or with your homemade Andalouse sauce.
Want to see it in action? Watch the step-by-step video tutorial: Belgian Fries with Classic Andalouse Sauce