Name: Flemish Frites - Belgian Fries with Andalouse Sauce
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Mayonnaise - 1 cup; Tomato paste - 2 tablespoons; Minced red onion - 2 tablespoons; Minced green bell pepper - 1 tablespoon; Minced red bell pepper - 1 tablespoon; Fresh lemon juice - 1 tablespoon; Salt - ¼ teaspoon; Russet potatoes, peeled and cut into 1/4-inch strips - 3 pounds; Olive oil for frying, or as needed - 4 cups; Salt to taste - 4 cups

Flemish Frites - Belgian Fries with Andalouse Sauce

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Flemish Frites - Belgian Fries with Andalouse Sauce

1. Mayonnaise - 1 cup

2. Tomato paste - 2 tablespoons

3. Minced red onion - 2 tablespoons

4. Minced green bell pepper - 1 tablespoon

5. Minced red bell pepper - 1 tablespoon

6. Fresh lemon juice - 1 tablespoon

7. Salt - ¼ teaspoon

8. Russet potatoes, peeled and cut into 1/4-inch strips - 3 pounds

9. Olive oil for frying, or as needed - 4 cups

10. Salt to taste - 4 cups

How to cook deliciously - Flemish Frites - Belgian Fries with Andalouse Sauce

1. Stage

Stir mayonnaise, tomato paste, red onion, green bell pepper, red bell pepper, lemon juice, and salt together in a bowl. Cover the Andalouse sauce with plastic wrap and refrigerate 8 hours to overnight.

2. Stage

Heat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C).

3. Stage

Submerge potato strips in a bowl of ice water; rinse potatoes in several changes of cold water until water in the bowl is clear. Drain potatoes and pat dry.

4. Stage

Working in batches, fry potatoes in the hot oil until just cooked through but still white, about 5 minutes. Transfer fries to a paper-towel lined plate to drain. Bring oil back to temperature between batches. Cool potatoes to room temperature, about 30 minutes.

5. Stage

Increase oil temperature to 375 degrees F (190 degrees C). Working in batches, fry the potatoes again until deep golden, 5 to 10 minutes more. Transfer fries to a paper-towel lined plate to drain. Season fries with salt and serve with Andalouse sauce.