Belgian fries

1. Peel the potatoes, cut them into fries (measuring about 0.5 to 1 cm in thickness) and rinse them well under running water. Pat dry with a clean dishcloth.

2. Add oil into the pan and heat at highest level up to the roasting window, switch to a low level, add half of the fries to the pan and fry them until it is time to flip.

3. Flip the fries, dry the inside of the lid with a paper towel, replace the lid and continue frying for another 3 minutes or so. Remove the fries and allow them to dry well and cool on a paper towel.

4. Finish pre-frying the second half of the fries in the same way.

5. Heat up now the pan with the oil on highest level up to the vegetable window, switch to a medium level and add half of the pre-fried fries to the pan. Cover with the lid, unscrew the Visiotherm and fry for about 5 minutes until the fries are crispy and golden brown.

6. Remove the fries and allow them to dry well on a paper towel. Finish frying the second half of the fries in the same way.

7. Season the finished fries with salt and serve immediately.