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Flemish Frites - Belgian Fries with Andalouse Sauce

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6kids3cats

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.

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Nutrition

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  • Calories:
  • 579 kcal
  • 29%
  • Fat:
  • 44 g
  • 68%
  • Carbs:
  • 43.9g
  • 14%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 387 mg
  • 15%

Based on a 2,000 calorie diet

Directions

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

Mimi
3
3/9/2014

My Maman was from Belgium & taught me to make fries this way. Only difference, she used peanut oil because it is lighter tasting & you can crisp better & quicker because you can fry with peanut oil at a higher temperature. Peanuts originally come from India and peanut oil (a mono-saturate & therefore healthy) is the oil of choice for woks & other frying & sautéing in Asia & Belgium & France (don't know about other countries). My Maman always used Planters as some of the off-brands can small/taste rancid. While living in the South, I found the LouAna brand to be just as good. My Maman used peanut oil to make her own mayo, salad dressings & anything else that calls for veggie oil. In Belgium you can buy paper cones of Frites from stands on the street like you can get hot dogs in NYC. You have your choice of several sauces -- myself, I preferred Piccalillie so here at home, I usually use French's yellow mustard.