Street Classic · Twice-Fried Potatoes
Belgian Fries (Frites/Friet)
Photo via Pexels/Unsplash — free for commercial use
Belgians insist fries were invented in the Meuse Valley, not France — and they're always fried twice for a shatter-crisp crust.
Cut thick and fried twice — once low to cook through, once hot to crisp — Belgian fries are scooped into a paper cone from a dedicated fry shop (frituur/friterie) and topped with a sauce like andalouse or samurai rather than plain ketchup.
Why it's made this way: Double-frying became standard because it produces a fluffy interior with a shattering shell, and frituren have operated as their own culinary institution, separate from restaurants, since the 19th century.
Roughly what's in it
500kcal
6gprotein
55gcarbs
28gfat
Estimated per typical street-vendor portion — not lab-tested.
More from Belgium
Belgian Waffle (Gaufre de Liège)
Mitraillette
Kaaskroket (Cheese Croquette)
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Rodenbach
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Garnaalkroket
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Stoverij met Rodenbach
Part of World of Street Food — 690 dishes from 118 countries.
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Photo credits.