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Made from Bintje potatoes, a soft and slightly sweet variety, and that the key to excellence is double-frying with clean suet, which gives the final product its signature color and crunch.
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The real thing.
Lovely… calling them Belgian! After all we invented them!!
First had these when I was about 12 years old on the side of a road in Belgium, fantasic (covered in fresh mayo)but not the best junk food.
@ hally-uk
That’s the best way to eat them :) I love it.