Frites – from the French pommes (de terre) frites – are what many Moroccans call French fries. (In Moroccan Arabic, it is batata mqleeya.) Fries are a popular accompaniment to many dinners. Some families, mine included, even serve frites heaped on top of certain dishes like Lamb with Preserved Lemons and Olives.
Here's the twice-fried Belgian method (patates frites) for making fries, which gives great texture and flavor, and also makes it easy to time the cooking when making several batches for a large family or a crowd.
For best results, use older, softer potatoes.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 to 6 servings
- 1 kg (about 2 lbs.) potatoes
- vegetable oil for frying
Peel and cut the potatoes into sticks 1/4" to 1/2" thick. However thick you choose to make the fries, try to be consistent for even cooking.
Wash the cut potatoes several times in large bowls of water. Drain the potatoes and dry them with a towel.
Heat a generous amount of oil to 160° C (325° F). Deep fry the potatoes in batches (avoid crowding the potatoes) for five to seven minutes, or until the fries are pale yellow and soft. Drain the fries and leave them to cool until you're ready to serve them. (If needed, you can cover the cooled fries and refrigerate until the next day.)
Heat the oil to 190° C (375° F). Fry the potatoes a second time for several minutes, or until crisp and golden. Drain, add salt if desired, and serve immediately.