Belgian Fries with Sauce Andalouse
Crispy double-fried Belgian fries served with a creamy homemade Andalouse sauce. The sauce combines mayonnaise with tomato paste, fresh peppers, onions, and lemon juice for a perfect dipping companion to golden-brown potato fries.
Ingredients
- •1 cup mayonnaise
- •2 tablespoons tomato paste
- •2 tablespoons finely chopped onion
- •1 tablespoon finely chopped green bell pepper
- •1 tablespoon finely chopped red bell pepper
- •1 tablespoon fresh lemon juice
- •¼ teaspoon salt
- •5 cups vegetable oil
- •3 lb russet potatoes
- •1 piece deep-fat thermometer
Cooking Instructions
- 1.
Stir together all sauce ingredients and chill, covered, at least 1 hour to allow flavors to develop. Bring to room temperature before serving.
60 min
- 2.
Heat 2 inches of oil slowly in a 5- to 6-quart heavy pot over moderately low heat until thermometer registers 300°F.
15 min
- 3.
While oil is heating, peel potatoes, then cut lengthwise into 1/3-inch-thick sticks and submerge in a large bowl of ice and cold water. Rinse potatoes in several changes of cold water in bowl (more ice isn't necessary) until water is clear. Drain in a colander and spread potatoes out in 1 layer on several layers of paper towels to drain, then pat dry.
20 min
- 4.
When oil is ready, increase heat to moderately high and fry potatoes in 4 batches, turning, until just cooked through but still white, about 3 minutes. (Return oil to 300°F between batches.) Transfer as fried with a slotted spoon to dry paper towels to drain. Cool potatoes to room temperature, about 30 minutes.
45 min
- 5.
Reheat oil over moderately high heat until thermometer registers 375°F. Fry potatoes again in 4 batches, turning, until deep golden, 3 to 4 minutes. (Return oil to 375°F between batches.) Transfer as fried with a slotted spoon to dry paper towels to drain briefly, then season with salt and serve immediately, with sauce for dipping.
30 min
