French or Belgian Fries?
First historical mention of a chip-maker was Fritz from Belgium in 1857. There is even a photograph taken at the fun-fair in Liege in 1891 which shows a food stall with the sign “Fritz Le Doyen de la Friture” (Fritz, the Dean of Deep-frying) and “L’Inventeur des Frites” (The Inventor of Fries!). In addition in 1862, Fritz is mentioned in a handbook about Antwerp as having a chip kiosk near the train station. In 1889 a new restaurant “Brebant” opened in the top of the very French Eiffel Tower with “Les Frites Belge” (Belgian Fries) on the menu. The Belgians rest their case! The “French fry” could very well just be a copy!

Ingredients Potatoes, good quality, medium size

Cooking Method
Wash, then peel then rewash the potatoes. Cut into slices 1 cm thick. Now cut the slices into sticks 1 cm thick and maximum of 5 cm long. Wash the sticks again in clear water and dry thoroughly.

Heat the oil to 160 degrees and cook chipped potatoes for 5 to 6 minutes. Remove and drain until required.

Now heat oil to 180 degrees (nearly smoking) and cook until the outside is crisp and golden. Remove and drain, season with salt and serve your Belgian Fries - the chip with history!

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