Flemish Frites - Belgian Fries with Andalouse Sauce

Potato Side Dish - Side Dish

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.

Flemish Frites - Belgian Fries with Andalouse Sauce

Brief

Prep 20 mins

Cook: 20 mins

Additional: 8hrs30 mins

Total: 9hrs10 mins

Servings: 6

Yield: 6 servings

Flemish Frites - Belgian Fries with Andalouse Sauce

Ingredients

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

¼ 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

Side Dish

Directions

Step 1

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.

Step 2

Heat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C).

Step 3

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.

Step 4

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.

Step 5

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.

Nutritional Information

Flemish Frites - Belgian Fries with Andalouse Sauce

Servings Per Recipe:6

Calories: 579.3

% Daily Value *

Protein: 5.5g 11%

Carbohydrates: 43.9g 14%

Dietary Fiber: 3.3g 13%

Sugars: 2.8g

Fat: 44g 68%

Saturated Fat: 6.3g 31%

Cholesterol: 13.9mg 5%

Vitamin A Iu: 243.1IU 5%

Niacin Equivalents: 3.4mg 26%

Vitamin B6: 1mg 64%

Vitamin C: 18.8mg 31%

Folate: 36.1mcg 9%

Calcium: 35.3mg 4%

Iron: 2.2mg 12%

Magnesium: 55.7mg 20%

Potassium: 1019.6mg 29%

Sodium: 322.1mg 13%

Calories From Fat: 395.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.