Flemish Frites - Belgian Fries With Andalouse Sauce

Ingredients

• Servings: 6
• 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
• 1/4 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

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 9 hrs 10 mins


• 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.