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

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.