Belgian Fries With Andalouse Sauce
"Belgian fries are cooked twice for a soft middle and crisp outside and served with a mayo sauce called Andalouse, found online at allrecipes and the best fries I've ever made"
photo by lazyme
- Ready In:
- 40mins
- Ingredients:
- 9
- Yields:
-
3 Pounds
- Serves:
- 10
ingredients
- 1 cup mayonnaise
- 2 tablespoons tomato paste
- 2 tablespoons minced red onions
- 1 tablespoon minced green bell pepper
- 1 tablespoon minced red bell pepper
- 1 tablespoon fresh lemon juice
- 1⁄4 teaspoon salt
- 3 lbs russet potatoes, peeled and cut into 1/4-inch strips
- 4 cups olive oil (for frying)
directions
-
SAUCE:
- 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.
-
POTATOES:
- eat 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.
-
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!
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Reviews
-
Yum. These are the perfect fries........crispy on the outside and soft/moist on the inside. Loved the sauce too. It reminded me of a 1000 Island dressing but with veggies. Thanks for sharing this wonderful keeper, Bonnie. -
I first found out about this sauce when i bought a bag of chips using that flavour.. I fell in love... I decided to try this recipe and while tastily , somehow missed a complexity i found in the chips (odd, seeing as from scratch should be better than flavoured chips (with actually spicing.. they were expensive chips. I checked the chip bag and it seems they also used mustard ! I added 1.5 tsp dijon and it made such a difference ! -
These fries were so good! I loved the crispiness of them and they tasted fantastic. I am usually a purist when it comes to my fries, just salt and rarely any dipping, but the sauce was a joy to the taste buds! I admit I added some sriracha to my husband's portion of the sauce, because he likes everything spicy, and that was pretty good, too! I did the first fry earlier in the day because it was more convenient for me, then finished them off in the second fry right before serving, and I don't believe it was detrimental at all. They came out crispy and nice and smooth on the inside. Great recipe, Bonnie! Thanks! -
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Love these twice-fried fries! I'm normally a french fry purist and don't dunk them in anything. But the sauce for these is fantastic - we loved it! Thanks for posting. Made for SWT 2019 - The Traveling Tastebuds. -
These French fries were so good. I generally don't like fries but these were delicious. The fresh potato smell and flavor came through really well. First time we have every done French fries at home by cooking them twice. The sauce was delicious also. Great recipe.
RECIPE SUBMITTED BY
<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA. We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p>
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