Frietjes

Frietjes – or ‘frites’ in French, ‘French fries’ in English – trace their origins back to the 17th century in the Meuse Valley, the French-speaking south of Belgium. Locals traditionally fried small fish in beef tallow as a cheap staple meal. But when the rivers froze in winter, they started frying potato slices cut into fish shapes instead – and so, the first fries were born.

The term ‘French fries’ is often credited to American soldiers during World War I, who encountered fries in French-speaking parts of Belgium. The French, however, claim they popularized fries, as the dish became a sensation in Paris in the 18th century. But let’s be real – fries are Belgian!

Originally fried in beef tallow, French fries are now mostly cooked in vegetable oils like sunflower oil, which enhances their natural taste and is considered a healthier option. French fries are famous for their double-frying method, creating that perfect crispy exterior and fluffy interior. But here’s the thing – not every fry needs to be equally crispy. Thicker fries tend to be softer inside, while thinner ones turn extra crunchy. It’s that mix of textures that makes them REAL French fries and truly irresistible… Fresh, homemade Frietjes are the holy grail. They’re on a whole different level compared to the frozen ones… no contest!

Frietjes are more than just a side dish – they are deeply rooted in our Belgian culture. It’s almost impossible to find a village without a ‘frituur’ (fry stand). The irresistible aroma will lure you in, like a moth to a flame… Here French fries play an absolute leading role, while snacks like sausages, burgers, chicken wings, and an endless variety of sauces take the supporting cast. Picture a paper cone or pack, filled with golden, crispy fries – some perfectly crunchy, others drenched in sauce. The best of both worlds – and THAT is what this Frietjes recipe is all about!