First, frites require certain kinds of fresh potatoes. The Belgians prefer to use a local spud called bintje.
Also, true frites are cut thicker; in fact, they are about three times thicker than a McDonald’s fry.
And to be real frites, they need to be fried twice. First to make the inside soft, and a second time to give the outside a nice bite.
And you have to remember that Belgian fries, along with a dipping sauce, are the centerpiece of a meal, not a side-dish.
All in all, it sounds like a tall order to export, but a company called Bel Frit is trying to do just that.
Bel Frit is now established in Eastern Europe and is looking toward opening fritkots in Asia and maybe even America. Link -via the Presurfer, who loves Belgian fries
(Image credit: Flickr user Domitille Parent)