For the best results, use high-quality russet potatoes with a high starch content. Ensure the oil temperature remains consistent throughout the frying process to achieve evenly cooked and crispy frites. Don't overcrowd the fryer, as this will lower the oil temperature and result in soggy fries. Allow the Andalouse sauce to come to room temperature for about 30 minutes before serving to enhance its flavor profile. Experiment with different herbs and spices in the Andalouse sauce to customize it to your liking. A pinch of cayenne pepper or a dash of smoked paprika can add a delightful kick. Serve the frites immediately after the second frying for the ultimate crispy experience. They can be kept warm in a low oven (200°F) for a short period, but they are best enjoyed fresh.
Flemish Frites - Belgian Fries with Andalouse Sauce
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME9 hrs 10 mins
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SERVING6 People
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VIEWS27
Experience the unparalleled delight of authentic Belgian Frites, twice-fried to achieve the perfect harmony of a fluffy interior and a shatteringly crisp exterior. Served alongside a vibrant, homemade Andalouse sauce, this classic pairing elevates the humble potato to gourmet status. Prepare to indulge in a culinary masterpiece that's well worth the effort!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate44 g
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Cholesterol14 mg
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Fiber3 g
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Protein6 g
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Saturated Fat6 g
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Sodium322 mg
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Sugar3 g
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Fat44 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
8 hrs
In a mixing bowl, combine the mayonnaise, tomato paste, minced red onion, green bell pepper, red bell pepper, lemon juice, and salt. Mix thoroughly until well combined. Cover the Andalouse sauce with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld. (8+ hours)
02
Step
0 mins
Heat the olive oil in a deep-fryer or large, heavy-bottomed saucepan to 300 degrees F (150 degrees C). Use a thermometer to ensure accurate temperature control.
03
Step
0 mins
Submerge the potato strips in a bowl filled with ice water. Rinse the potatoes in several changes of cold water until the water runs clear. This step is crucial for removing excess starch and achieving optimal crispness. Drain the potatoes thoroughly and pat them completely dry with paper towels.
04
Step
35 mins
Working in small batches to avoid overcrowding the fryer, carefully add the potato strips to the hot oil. Fry for approximately 5 minutes, or until the potatoes are cooked through but still pale in color. Remove the fries with a slotted spoon and transfer them to a paper towel-lined plate to drain any excess oil. Allow the potatoes to cool completely at room temperature (about 30 minutes).
05
Step
10 mins
Increase the oil temperature to 375 degrees F (190 degrees C). Once the oil is heated, return the par-cooked fries to the fryer, again working in small batches. Fry for 5 to 10 minutes, or until the frites are a deep golden brown and irresistibly crispy. Remove the fries and drain on a clean paper towel-lined plate. Season generously with salt while still hot. Serve immediately with the chilled Andalouse sauce for dipping.
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Cecelia Purdy
Jun 24, 2025The Andalouse sauce is so versatile! I've used it as a dip for veggies and even as a spread on sandwiches. It's delicious!" - Emily R.
Isabel Mann
Jun 11, 2025I've tried many fry recipes, but this one is by far the best. The fries are so crispy and the sauce is amazing!" - David L.
Brandt Paucek
May 1, 2025Making these fries is a bit of a process, but it's totally worth it. They're so much better than any fries I've had at a restaurant!" - Michael B.
Heath Kling
Apr 24, 2025These fries are incredible! The double-frying method really makes a difference. The Andalouse sauce is the perfect complement!" - Sarah M.
Eldon Nicolas
Apr 15, 2025The key is definitely to dry the potatoes really well after soaking them. That crispy exterior is to die for!" - Jessica P.
Ezequiel Lubowitz
Mar 10, 2025My family devoured these fries! They said they were the best they've ever had. This recipe is a keeper!" - Kevin S.