For Belgian french fries, heat frying fat to 150° C. To make Belgian French fries soft inside and crispy outside, they are fried twice. Peel the potatoes, cut lengthwise into finger-thick slices and then into sticks. Rinse thoroughly so that the potato starch is rinsed out and then dry. Precook Belgian fries in three portions. Swivel the frying basket up and down several times. After 6 minutes they are cooked. Place on kitchen paper to drain. Increase temperature to 175° C. Fry the Belgian fries in portions for 2 to 3 minutes. It is important to wait between each frying process until the fat has reached the temperature again. To keep Belgian fries crispy, they are finally poured into a sieve to drain. Sprinkle with salt shortly before serving.