Frite – from the French patate frite – are what Moroccans call French fries. They're a popular accompaniment to many meat, fish and chicken dinners. Some families, mine included, even serve fries heaped on top of certain dishes like Lamb with Preserved Lemons and Olives. Yummy!
Here's the twice-fried Belgian method for making fries, which gives the fries great texture and flavor, and also makes it easy to time the cooking so that fries are served hot with a meal. This is especially helpful when making several batches for a large family or a crowd.
For best results, use older, softer potatoes.
Serves four to six.
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 1 kg (about 2 lbs.) potatoes
- vegetable oil for frying
- salt
Preparation:
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.
