So, what exactly are BELGIAN FRIES? The process of making a Belgian frie is lenghty, but well worth the end result! Premium potatoes are cut fresh daily and soaked to remove excess starch. The potatoes are then par-fried at a low temperature to seal in the flavor. After this, the fries are allowed to rest (as people should), before they are "shocked" at a high temperature just before they are served to you. This double fry method creates a golden, crispy exterior with a delicious, soft center, and is what differentiates Belgian fries from their cousin, the American French fry (which is usually frozen).

A Little History: Although Belgium did not become an independent country until 1836, historical accounts show that fries originated in the Belgian area as early as 1680. The confusion over the name in America may have begun in the 1700's when Thomas Jefferson served as ambassador to France. After enjoying this Belgian specialty in the southern area of Belgium (which is French speaking), he served them at Monticello to his guests as "Potatoes, fried in the French Manner."

The name "French" fries really took off in America after World War I when thousands of returning hungry American soldiers stationed in Southern Belgium demanded them. It was there that they had first tasted and dubbed them "French Fries," after the French-speaking people who sold them.