Frites
French Fries. Can be ordered alone or as a side.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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While commonly associated with France, the origin of frites, or French fries, is widely attributed to Belgium. The name 'French fries' gained popularity due to American soldiers stationed in Belgium during World War I, who mistakenly believed they were in France because the language spoken was French.
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Frites are a ubiquitous and beloved street food and side dish, deeply ingrained in Belgian and global culture. They are often served in paper cones or cardboard trays and enjoyed as a snack or accompaniment to meals.
Belgian Friteries
Belgium boasts a high density of 'friteries' (fries shops), dedicated establishments solely focused on serving frites with a vast array of sauces. These are considered a cultural institution.
National Dish Contender
Frites are considered by many to be Belgium's national dish, representing a significant part of their culinary heritage.
Sauce Culture
The sauce selection accompanying frites is a significant aspect of the experience, with options ranging from mayonnaise and ketchup to aioli, curry ketchup, and various regional specialties.
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The primary flavors of frites are savory and potato-forward, enhanced by the cooking oil and often complemented by salt and a variety of dipping sauces.
The inherent taste of the potato is the foundation, with variations depending on the potato variety used (Russet potatoes are a common choice). The cooking oil, traditionally beef fat or vegetable oil, imparts a subtle richness and flavor. Salt enhances the potato flavor and provides a pleasant contrast. The crispy exterior offers a satisfying textural element.
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Potato Selection
Choose starchy potatoes like Russet or Bintje for the best texture and crispiness.
Double-Frying Technique
The key to perfect frites is double-frying. The first fry cooks the inside, and the second fry crisps the outside.
Oil Temperature
Maintain the correct oil temperature (around 275°F/135°C for the first fry and 375°F/190°C for the second) for optimal results. Use a thermometer to ensure accuracy.
Don't Overcrowd
Fry the potatoes in batches to avoid overcrowding the fryer, which can lower the oil temperature and result in soggy fries.
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