Our "Belgian Frites" are based on cooking methods first created in Belgium. These morsels are known stateside as 'fries'.  The basic guidelines for Belgian frites are:

- The potatoes are freshly cut, so irregularly shaped. Generally the fries are at around 10 mm thick

- We soak them overnight in filtered water and vinegar

- We blanch them at low tempurature.  This makes them fluffy on the inside.  Tne we then cook them at the highest possible tempurature to provide a crispy exterior and a distinct potato taste.

- In Belgium, Frites are served in a paper cone.  The cones are really expensive to import, so we serve them in wax paper and a steel cone at the One Stop.

These cooking guidelines and more information is available at here, the greatest site we know of related to the craft of creating Belgian fries.