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
• 0.25 teaspoons 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

Instructions

1. 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. 2

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

3. 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. 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. 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.