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Fries with Andalouse Dipping Sauce

Fries (Frites) with Andalouse Sauce (Belgium)

Belgian Frites are soft on the inside, impossibly crispy on the outside, and so crunchy you can hear each bite from across the room. There’s a secret to making fries this delicious!
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Course: Side Dish
Cuisine: Belgium
Prep Time: 10 minutes
Cook Time: 10 minutes
Resting time: 30 minutes
Total Time: 50 minutes
Servings: 4 servings

Ingredients

  • 5 idaho potatoes
  • 1 container sunflower oil for deep frying
  • Sea salt
  • Paper to make serving cones

Andalouse Dip:

  • 1 cup mayonnaise
  • 2 tbsp tomato paste
  • 1 tbsp green bell pepper
  • 1 tbsp red bell pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp lemon juice
  • ¼ tsp salt
  • 2 tbsp onions, finely chopped

Instructions

For the Fries:

  • Peel potatoes and cut into fry shapes (about ½ inch thick and 4 inches long).
  • Fill a bowl with water and add the raw potatoes. Let sit for a few minutes until the water becomes cloudy, empty the bowl, refill with fresh water, and put the raw potato fries back in. Continue until the water remains clear.
  • In a large pot, heat oil to 325 degrees. Add the potatoes (about ¼ at a time) and fry for about 4-5 minutes.
  • Remove from the oil and let drain on paper towel. Ensure that oil comes back to 325 degrees before adding your next round of fries.
  • Allow the potatoes to cool completely-- for at least a half an hour. When the potatoes are completely cooled, reheat the oil to 375 degrees.
  • Sprinkle salt on the potatoes. Put them in the oil again, this time frying to your liking (about 3-6 minutes).
  • Remove, drain, salt again, and serve immediately with andalouse sauce.

For the Andalouse Sauce:

  • Mix all and let sit for one hour or overnight.

Notes

Recipe copyright The Foreign Fork. For educational and personal use only. 
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