Frites With Andalouse Sauce


Take your taste buds on a trip to Belgium and enjoy their tasty national delicacy. With this recipe you can perfect frying the frites as well whipping up their traditional Andalouse sauce.

  1. For the Andalouse sauce, mix the mayonnaise, tomato paste, peppers, onions, lemon juice and salt together in a bowl.
  2. Cover the sauce and refrigerate until you serve.
  3. For the frites, heat the oil in a deep-fryer or a large saucepan until it reaches 150°C.
  4. While the oil heats, submerge the potatoes in a bowl of ice water.
  5. To remove the starchiness, continue rinsing the potato strips until the water in the bowl is clear.
  6. Drain the potatoes and pat dry.
  7. In batches, fry the potatoes in the oil for about 5 minutes until they are just cooked through. They should still be white.
  8. Transfer the frites to a plate topped with paper towel to drain and rest.
  9. For each batch, make sure the oil heats back up to 150°C before cooking.
  10. Once the potatoes have cooled to room temperature (usually around 30 minutes), increase the oil temperature to 190C.
  11. Fry the potatoes in batches again for 5-10 minutes until they are a deep golden brown.
  12. Once again, drain the frites on a paper towel lined plate.
  13. Season the frites with sea salt to taste and serve with the Andalouse sauce.


Prep time: 20 Minutes

Cook time: 20 Minutes

Serves: 6

  • 1.3kg russet potatoes (peeled and cut into ¼ inch wedges)

  • 950ml olive oil

  • 130g mayonnaise

  • 2 tbsp tomato paste

  • 2 tbsp red onion (minced)

  • 1 tbsp green pepper (diced)

  • 1 tbsp red pepper (diced)

  • 1 tbsp lemon juice (fresh)

  • ¼ tsp sea salt