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