FRIES WITH ANDALOUSE SAUCE FROM BELGIUM

Matchstick, curly, steak, crinkle cut… there’s not a single kind of potatoes not to love.

Those French lads have been taking credit for a Belgian invention for far too long!! It’s time to set the record straight.

The perfect fry shape is about ½ inch thick and 4 inches long.

There's a simple two rounds of frying these potatoes to reach the perfect golden fries.

In Belgium, the dipping-sauce game is OFF THE CHARTS.

If you want to serve up your fry treat like a true Belgian, make a paper cone out of newspaper and put the fries in the cone. Then take a big spoonful of your Andalouse sauce and plop it right on top of those fries.

The Foreign Fork 

Tap the link below for the full RECIPE

White Dotted Arrow
White Dotted Arrow