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My review
Flemish Frites - Belgian Fries with Andalouse Sauce
2
6kids3cats
"Belgian fries are cooked twice for a soft middle and crisp outside and served with a mayo sauce called 'Andalouse' that can be best described as vaguely similar to Thousand Island dressing. The sauce makes a great chip dip or vegetable dip as well. We go through so much of it, I double it! My husband's family is Belgian, Flemish to be exact. I am told Flemish is equated with quality. This is a snack that is worth the time and effort! Since this is all about quality, be sure to use firm, fresh potatoes. Bring the sauce to room temperature before serving."
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Ingredients
9 h 10 m servings 579Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- Heat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C).
- 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.
- 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.
- 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.
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Footnotes
- Cook's Note:
- Prepare the sauce the night before. It takes time for the flavors to meld. Allow the sauce to come to room temperature for serving.
- Fries can be cut and rinsed hours ahead of time and left in a bowl of cold water for use later in the day. Once fries have received their first fry they can sit for an hour at room temperature. This works well when trying to time dinner preparations!
- If your fryer doesn't have a temperature selector be sure to use a thermometer. Small batches are key, this allows the oil to keep a more even temperature. You can prepare the fries in a frying pan, just be sure to turn the potatoes and test the temperature.
- Nutrition:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
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Reviews
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3/9/2014
My Maman was from Belgium & taught me to make fries this way. Only difference, she used peanut oil because it is lighter tasting & you can crisp better & quicker because you can fry with peanut...
1/14/2015
OMG - so good! A little bit of work, but totally worth it. I made the sauce in the morning, and let the flavors blend until dinner time. It is delicious! Even my husband commented on how good th...
12/28/2017
I've always wanted to make Belgian fries ever since I lived near Namur, and often visited Antwerp, in 1986. I stayed with an old retired pair who showed me their way of making fries - double dip...
7/27/2017
We made baked potato wedges instead of frying, but I made the dip exactly as written, and it was delicious! It had only been in the fridge for a few hours, but the flavor was still great! I'm su...