As a Belgian, I was looking in horror at that recipe. Why would people put sugar on their fries?!
So I'm glad you like the Belgian fries. What I've always learned to be key is that we fry our cut potatoes twice: once at 140°C, wait for them to cool down, and once at 175-180°C. Then you add salt, that's it.
And the mayo: I don't think many people like it like that when they eat fries at home, but it's easy ¯\_(ツ)_/¯
So I'm glad you like the Belgian fries. What I've always learned to be key is that we fry our cut potatoes twice: once at 140°C, wait for them to cool down, and once at 175-180°C. Then you add salt, that's it.
And the mayo: I don't think many people like it like that when they eat fries at home, but it's easy ¯\_(ツ)_/¯