Flemish Frites with Andalouse Sauce

Name: Flemish Frites with Andalouse Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 550 min
Yield: ['6', '6 servings']
Cuisine: belgian
Ingredients: 1 cup mayonnaise; 2 tablespoons tomato paste; 2 tablespoons minced red onion; 1 tablespoon minced green bell pepper; 1 tablespoon minced red bell pepper; 1 tablespoon fresh lemon juice; 0.25 teaspoon salt; 3 pounds russet potatoes, peeled and cut into 1/4-inch strips; 4 cups olive oil for frying, or as needed; salt to taste

5.00 (9)

⏱ 550 mins 🍽 ['6', '6 servings'] 🌶 belgian 🏷 Side dish

This recipe delivers authentic Flemish frites, a Belgian classic. The potatoes are peeled, cut, and rinsed before being fried twice for an ideal crispy exterior and fluffy interior. They are served with a traditional Andalouse sauce, a rich condiment made from mayonnaise, tomato paste, bell peppers, and lemon juice, which is prepared ahead of time to allow the flavours to meld. This dish makes a superb side or a satisfying snack.

Ingredients

1 cup mayonnaise
2 tablespoons tomato paste
2 tablespoons minced red onion
1 tablespoon minced green bell pepper
1 tablespoon minced red bell pepper
1 tablespoon fresh lemon juice
0.25 teaspoon salt
3 pounds russet potatoes, peeled and cut into 1/4-inch strips
4 cups olive oil for frying, or as needed
salt to taste

Method

Combine the mayonnaise, tomato paste, red onion, green bell pepper, red bell pepper, lemon juice, and salt in a bowl. Cover the bowl with plastic wrap and place the Andalouse sauce in the refrigerator for 8 hours to overnight.
Pour the olive oil into a deep-fryer or large saucepan and heat it to 300 degrees F (150 degrees C).
Place the potato strips in a bowl of ice water, then rinse them under several changes of cold water until the water runs clear. Drain the potatoes and pat them completely dry.
Fry the potato strips in batches in the hot oil until they are just cooked but still pale, for about 5 minutes. Move the fries to a plate lined with paper towels to drain. Reheat the oil to 300 degrees F (150 degrees C) between each batch. Let the potatoes cool to room temperature, which will take about 30 minutes.
Raise the oil temperature to 375 degrees F (190 degrees C). Fry the potatoes again in batches until they turn a deep golden colour, for 5 to 10 minutes more. Transfer the finished fries to a paper-towel lined plate to drain. Season them with salt and serve immediately with the chilled Andalouse sauce.

Nutrition (per serving)

Calories579 kcal

Fat44 g

Sugars3 g

Protein6 g

Sodium322 mg

Recipe details

CategorySide dish

Cuisinebelgian

Author6kids3cats