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I'm an American, so I can't say how they're cooked in Belgium, but I can say that boiling them in water for ten minutes before frying reduces the workload significantly and produces similar results.
Belgian fries (and any good fries in America) are fried once in low heat for a little while to cook the potato through. Then they are allowed to cool, and they can be frozen to use later, or you can fry them again at higher temp to crisp them up.
I'm aware of the double-fry technique, I'm just saying that similar results can be obtained by boiling in lieu of the first frying step