Belgium’s golden secret: Why Belgian fries are the best in the world

ou find them on every street corner. They are available in unassuming stalls, the so-called “Fritkots,” and in the finest restaurants in the country. They are more than just a side dish; they are a national treasure, a cultural asset: Belgian fries (pommes frites). But what makes these golden-yellow, crispy delights so irresistible and famous?

I am standing in front of a “fry stand” holding a paper cone. It smells intensely of fried potato and a savory, almost meaty note. My mission: to find out if the myth is true. Are Belgian fries really the best in the world?

The first bite makes it immediately clear: This is in a different league than the fries from famous fast-food chains. The fry crunches between my teeth, almost like a chip. Inside, an almost creamy, steaming potato mass melts on the tongue. No limp, oily sticks. No hard potato splinters through and through. This is craftsmanship. But how does it work?

Not Every Potato is Allowed to Become a Fry

The choice of the right potato variety is of fundamental importance for the success of Belgian fries. The “Bintje” variety has always been considered the queen of fry potatoes. Its high starch content and mealy (floury) consistency are ideal for ensuring a light, fluffy texture after frying. Varieties like “Agria” or “Fontane” are also very popular. It is important that the potatoes are fresh and of high quality.

The potatoes are usually hand-cut into thick, uneven sticks of about 10 to 13 millimeters. This thickness is crucial for the characteristic mouthfeel: crispy on the outside, soft on the inside.

The Fat

Another decisive factor is the frying fat. Traditionally, Belgian fries are cooked in animal fat, usually beef tallow (or beef kidney fat). This fat gives the fries a particularly savory aroma that is hard to achieve with vegetable oils. Even though high-quality vegetable oils are often used today for various reasons, connoisseurs swear by the unmistakable taste of beef fat.

The Double-Frying Process

The heart of the Belgian fry secret is the two-stage frying process. In the first round, the freshly cut, thick sticks are pre-cooked at a low temperature of about 140 to 160 degrees Celsius for several minutes. This step ensures that the potato becomes soft and cooked on the inside without taking on color.

After that, they must cool and rest. During this phase, moisture escapes from the interior, which is crucial for the later crispness. Only just before serving does the second, decisive frying process follow. At a high heat of about 175 to 180 degrees Celsius, the pre-fried sticks are dipped into the hot fat for just a few minutes. This heat shock creates the incomparably crispy, golden shell, while the inside remains soft and juicy.

Eating Belgian Fries in Antwerp

Naturally, it didn’t stop at just one serving of fries during our time in Antwerp. We devoured quite a few portions. Sometimes classic with mayonnaise and ketchup, sometimes with special sauces that were typical for the vendor. They all had one thing in common: large portions and a super taste!

Fritkot Max

This is one of the oldest and perhaps most famous “frituren” (fry shops) in Belgium. Here you get a thoroughly classic cone of fries, served in a historic ambiance. The location, right in the city center, is ideal for a stop during a city stroll.

Address

Groenplaats 12,
2000 Antwerpen

Frites Atelier

Frites Atelier is an upscale snack concept developed by the Dutch Michelin-starred chef Sergio Herman. The focus is on luxury fries, made from special potato varieties and fried in vegetable oil.

The special feature here is the extraordinary, homemade toppings and sauces that go far beyond the classic offerings. Examples include creations like “Flemish Beef Stew” or fries with Parmesan and basil mayonnaise.

Frituur n°1

Frituur n°1 is one of the most well-known and traditional fry stands in Antwerp, located very centrally near the Grote Markt.

Address

Hoogstraat 1,
2000 Antwerpen

Frituur Arré Patat

Frituur Arré Patat is a modern and popular fry stand located in the historic center of Antwerp. It is situated on Sint-Jansvliet, a square known for the pedestrian tunnel to the left bank of the Scheldt (Sint-Annatunnel). This “frituur” distinguishes itself from very traditional “fritkoten” with its creative menu and a particularly strong offering for vegetarians and vegans.

Address

Sint-Jansvliet 23,
2000 Antwerpen

‘t Fritkotje

“Fritkotje” is a Flemish affectionate, diminutive term for a small fry stand (Fritkot/Frituur). A typical neighborhood-oriented “frituur.”