DIY Belgian fries in the oven.

~ kachaiweb

Belgian fries?! To the rest of the world they are known as ‘French fries’ but they do originate from Belgium. We love our fries. We eat them as a meal on its own or accompanied by different sorts of meats, like a burger. All is served in a take away format with mayonnaise, curry or ketchup on the side. Many people visit the ‘frituur’ (snack house) every week. It’s a treat for children, an easy meal when you’re busy or a favorite snack after a long night of partying. It’s just part of our culture.

I love fries too but I like to make them on my own. Off course you can buy a  ‘frietketel’ (frying kettle) to fry your deep fried French fries at home but I’ve noticed that I eat too much of all things fried when I have a ‘frietketel’ to my disposal. So long story short, I like to make my fries from scratch in the oven. Pierre says that they are good but different than the fries from the ‘frituur’. Ok. It’s still potatoes though.

What you’ll need to make your Belgian fries is

  • Potatoes. I like mine to be big because I don’t need to peel that much. I’m just lazy like that.
  • A splash of olive oil, some paprika powder and salt. That’s it. Don’t worry about the paprika powder, it’s not obligatory.

What to do

  1. Peel your potatoes and cut them up in fries

2. Put them in boiling water of 2 to 4 minutes

3. Drain and cover with paprika powder, salt and olive oil

4. Spread them out on a baking tray. Use baking paper to make doing the dishes more agreeable afterwards.

5. Put them in a preheated oven set to 200° between 30 and 45’

Enjoy your fries with mayonnaise, veganaise, ketchup or every sauce you like to dip them in!

What is your country’s special dish? Do you like (French) fries? Let me know in the comments!

Published by kachaiweb

31 thoughts on “DIY Belgian fries in the oven.”

    2. I love sauteeing cubed sweet potatoes with some Laura’s Lean ground round!! Yummytastic!! And for fries, I’ll often cook frozen ones (sweet potato or regular potato) just by dumping them on the George Foreman for a while. Yummy!!

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      2. Oh, it’s great!!! Yummytastic!! The George Foreman is an indoor grill that you can use to cook, like, hamburbers or, as I’ve discovered, frozen food. It’s just easier to throw the frozen food onto the Foreman than to use an oven or microwave. Go figure! 😀 For sauteeing, you just throw the chopped-up cubes of sweet potato and half or a third package of lean ground round into a skilled with some extra virgin olive oil to cook it in, on high, for seven minutes!! Then put it in a serving bowl and pour on some Worcestershire sauce. Also, while cooking, add some grated onions!! Yummerz!!

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      3. Sounds amazing, you should write recipes 🙂 I’m hungry just reading the descriptions. Thank you for clarifying the terminology for me! That George Foreman sounds like a good ‘man’ to have in the house 😂

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  5. I had a very unhappy experience with a sachet of curry sauce once. I was in the USA, my last day in the office until I had to fly to the UK that evening. Let’s just say that the sachet broke and I spent the whole 8-hour flight reeking of curry.
    But in answer to your question, it is chips and gravy where I come from!

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      1. just about. Usually thicker. We call e.g. from McDonald’s “fries”, but “chips” are maybe 1 x 1 x 10cm.
        But I’m afraid they have to be deep fried! I have oven chips from time to yime but they are never as good. I used to like to have chips if we went to a pub, just because they tend to cook them properly. I have not owned a fryer since I was a boy.

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  6. It seems so easy when you lay out the recipe like this! I love the idea of sprinkling with paprika. Mmmm. There used to be a bar in town that did such yummy paprika-covered chips. Loved them. They were pretty hot though so I’d always have to drink more… I guess that was their plan all along. Buy the chips, have to buy more drinks!

    I’ve learned a new word today thanks to your post, too. Frituur!
    Caz xx

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  7. I love making oven-baked fries like that, too, although I leave the skins on— even easier and better texture for me 😄. This is even better when done with sweet potatoes, too! Sweet potatoes, paprika, chilli powder, salt + pepper… it’s unbelievable!

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    1. I hope they turn out yummy! The cooking time is a bit tricky, they need to be a little cooked but not that soft that they fall apart.
      For the oven time, it depends on your oven too. I’ve noticed that with one tray 30′ is enough but when you make more 45′ is better. It is a bit of a journey to get it just right but with this recipe they shouldn’t come out burned. Good luck!

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