Do French fries come from France? The name might suggest so. Do they originate from the Netherlands, the land of deep fryers? Or could fish and chips from the UK have played a role in their creation? Or perhaps fast-food chains from the US?

The first documented mention of fries dates back to the early 17th century. In the Meuse valley, located in the French-speaking southeast of Belgium, small fish were caught in the Meuse and then fried. However, in winter, when the river froze and fishing became difficult, people started frying potato sticks as a substitute. This origin story is widely acknowledged.

In the United States, French fries became popular after US soldiers returned from Europe following World War I, where they had encountered fries prepared by French-speaking Belgian troops. Since then, in North America, all deep-fried potatoes have been referred to as French fries.

Fries, known as Frites / Frieten, are an integral part of Belgian culture.

What makes Belgian fries so special? First and foremost, they are made from fresh potatoes. Specific potato varieties are peeled, soaked in salt water, and then cut into sticks, slightly thicker than in other countries. The fries are initially fried at a low temperature until cooked through. They are then set aside and fried again at a higher temperature. This double-frying process results in fries that are crispy on the outside, not greasy, and soft on the inside. Traditionally, Belgians use beef fat instead of vegetable oil, which gives the fries their distinctive and rich flavor.

Of course, it should also be mentioned that there are dozens of sauces for fries in Belgium. There are usually 10-20 sauces to choose from in every friterie. Mayonnaise is particularly popular, while ketchup is less favored. Among the most beloved sauces are Andalouse (a blend of mayonnaise, tomatoes, mustard, and herbs), Americaine for those who prefer a spicier option, Samourai for a hot kick, and Pili Pili for even more heat. Other notable options include Tartare (a Belgian herb mayonnaise), Bearnaise, Cocktail, and Pickles, which are not to everyone’s taste.

Traditional fry cones are ideal for on-the-go eating, but serving fries in trays is becoming more common. Some Belgians enjoy their sauce poured over the fries, but it’s generally served on the side.

In Belgium, fries are not considered a side dish but a main course. They are often paired with meatballs, various fried accompaniments, or, of course, mussels. Don’t forget the mitraillettes: fries, sauce and meat in a baguette!

Local institutions known as “Fritkots” are found throughout the country. These iconic fry stands are often stationary trailers that have been expanded over time with extensions and terraces. During peak times, patience is a must!