Dutch food has come a long way, but they still cherish the traditional street fare. From pickled herring sandwiches to these Flemish frites, markets are filled with indulgent treats worth the calories.

Serves 6

Prep Time: 15 minutes

Cook Time: 20 minutes

Preheat a deep pot with vegetable oil to 325 degrees.

Peel the potatoes and cut them into sticks about the length and width of your index finger. Pat the frites dry with a paper towel – this will help stop the oil from splattering and also ensure maximum crispiness.

You will do two separate “fries” on the frites. The first is to cook and the second to crisp. For the first fry, place a handful in the oil for five minutes until lightly golden. To not overload the fryer; do this in three batches. Remove the frites with a slotted spoon and allow them to cool to room temperature.

Raise the heat of the oil to 375°F. Deep-fry the frites again for about two minutes or until crispy.

Remove and place on paper towel to drain. Salt the frites while still hot.

Serve with traditional Belgian mayonnaise (recipe below).