Promenade Frites/frietjes

I was curious as to whether what are called “Boardwalk Fries” in some parts of the US are the same thing as the Belgian Frite.  They are indeed.

What makes a frite (or Boardwalk Fry) a Frite is that they are cooked twice.  First, at a low temperature and then at a higher temperature.  This is how Ruth Van Waerebeek, the author of Everybody Eats Well in Belgium describes the process:

There is no fancy skill involved in making these crispy fries, but there is a trick. The potatoes are fried twice. The first time cooks them through and makes them tender. The second time, which can be done hours later just before serving, turns them golden brown and deliciously crisp.

Ms. Van Waerebeek also suggest that one use older potatoes for frites since young potatoes have not had enough time to develop sufficient starch.

Although, there are some differences in how they are served which makes a difference between Boardwalk Fries and Belgian Frites.  The Maryland version can have Old Bay and Apple Cider vinegar (not malt vinegar a la mode Anglais).  Also, Belgian frites are served with mayonnaise with some restaurants spicing up the mayonnaise with curry.

I do have to admit that having my suspicion confirmed that Boardwalk fries were prepared the same way that Belgian Frites were makes me think that Moules and Frites should also make it to the US Boardwalks.  Dat zou heel mooi zijn!

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