The main difference between regular fries and Belgian fries lies in their presentation, preparation, and cultural context. Belgian fries, known as frites, f-r-i-t-e-s, are traditionally thicker than standard French fries.

They are typically prepared by frying them twice: first at a lower temperature to cook the inside, and then at a higher temperature to achieve a crispy golden exterior.

The double frying method gives Belgian fries a distinctive texture - crispy on the outside and soft on the inside. In contrast, French fries can vary widely in thickness and are often thinner like the fast food variety.

While they may also be double fried, it's not as universally practiced. Additionally, Belgian fries are often served in a cone-shaped paper with a variety of sauces, such as mayonnaise or Andalouse.

French fries are commonly associated with ketchup and are frequently paired with meals rather than stand-alone snacks.