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.
- For the Andalouse sauce, mix the mayonnaise, tomato paste, peppers, onions, lemon juice and salt together in a bowl.
- Cover the sauce and refrigerate until you serve.
- For the frites, heat the oil in a deep-fryer or a large saucepan until it reaches 150°C.
- While the oil heats, submerge the potatoes in a bowl of ice water.
- To remove the starchiness, continue rinsing the potato strips until the water in the bowl is clear.
- Drain the potatoes and pat dry.
- In batches, fry the potatoes in the oil for about 5 minutes until they are just cooked through. They should still be white.
- Transfer the frites to a plate topped with paper towel to drain and rest.
- For each batch, make sure the oil heats back up to 150°C before cooking.
- Once the potatoes have cooled to room temperature (usually around 30 minutes), increase the oil temperature to 190C.
- Fry the potatoes in batches again for 5-10 minutes until they are a deep golden brown.
- Once again, drain the frites on a paper towel lined plate.
- Season the frites with sea salt to taste and serve with the Andalouse sauce.
Prep time: 20 Minutes
Cook time: 20 Minutes
1.3kg russet potatoes (peeled and cut into ¼ inch wedges)
950ml olive oil
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