Frites

Frites, or Belgian fries, are thick-cut potatoes double-fried to achieve a crisp golden exterior and a fluffy interior. While often associated with France, the dish’s origin is fiercely claimed by Belgium, where street vendors have sold them since the 17th century. The key to great frites lies in the process: a first fry at a lower temperature (around 130°C) to cook the inside, followed by a second fry at a higher temperature (around 180°C) to create the signature crunch. The best versions use high-starch potatoes like Bintje, and are traditionally served in a paper cone with a dollop of mayonnaise.

Regional variations abound. In Belgium, frites are often paired with a selection of sauces, from classic mayonnaise to *samurai* (spicy mayo) or *andalouse* (tomato-based). In France, they are typically thinner and served as a side to steak or mussels. In the Netherlands, they are commonly topped with *patatje oorlog* (fries with peanut sauce, mayonnaise, and raw onions). In the UK, they are known as chips and are thicker, often served with fish and malt vinegar.

For a standout experience, Brasserie Aion in Brussels, Belgium, is praised by *Where The Foodies Go* for serving frites that exemplify the Belgian tradition—crispy, golden, and perfectly salted.