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.
Ingredients
- mayonnaise: 1 cup
- tomato paste: 2 Tbsp
- red onion: 2 Tbsp (minced)
- green bell pepper: 1 Tbsp (minced)
- red bell pepper: 1 Tbsp (minced)
- lemon juice: 1 Tbsp (fresh)
- salt: 0.25 tsp
- russet potatoes, peeled and: 3 pound (cut into 1/4 inch strips)
- olive oil for frying: 4 cups (or as needed)
- salt: (to taste)
Metric Conversion
Stages of cooking
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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.
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Heat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C).
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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.
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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.
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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.
