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Welcome to the Podium Frituur!


Mmm... frites! Their significance is well known to any fan of Flemish cycling. Basically, if you're even in Belgium or Holland you can find them anywhere, and on race day it's possible that's all you'll see for food options. So, for those of us watching at home, Sunday morning will mark the earliest point (post-sleeping anyway) in any day of the year in which you'll feel like a bowl of frites. So that raises the question: how do you do yours?

I've taken the easy route, frozen fries, before, but I gather the true method is double-frying. Here's a typical recipe:

Preheat a deep pot of oil to 325 degrees F.


For the first fry, deep fry potatoes in the oil for 5 to 6 minutes, or until a light golden color. Do not over load fryer. Fry in 3 batches if necessary. Remove the potatoes using a slotted spoon, and allow them to cool to room temperature.

Raise the temperature of the oil to 375 degrees F.

For the second fry, deep-fry the potatoes for 2 minutes, or until crispy. Remove potatoes, and transfer into a colander or bowl. While still hot, salt the potatoes.

What do you think? Sound right? Any better ideas? Sauce recommendations?

Or should I just ask this guy?