Name: Belgian Frites with Andalouse Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Belgian
Ingredients: 1 kg Bintje or Russet potatoes; 2 liters Beef tallow or high-quality vegetable oil; 1 tsp Fine sea salt; 1 cup Mayonnaise; 2 tbsp Tomato paste; 1 tbsp Yellow onion, very finely minced; 1 tbsp Red bell pepper, very finely diced; 1 tsp Lemon juice; 0.5 tsp Smoked paprika; 0.25 tsp Cayenne pepper

"Discover the secret to the world's best fries with this authentic Belgian frites recipe. Double-fried to golden perfection and paired with a tangy, spicy Andalouse sauce, it's a true taste of Brussels street food."

1 Ingredients

Qty	Item
1 kg 1000 g	Bintje or Russet potatoes
2 liters 2 l	Beef tallow or high-quality vegetable oil
1 tsp 5 g	Fine sea salt
1 cup 240 ml	Mayonnaise
2 tbsp 30 ml	Tomato paste
1 tbsp 15 g	Yellow onion, very finely minced
1 tbsp 15 g	Red bell pepper, very finely diced
1 tsp 5 ml	Lemon juice
0.5 tsp 1 g	Smoked paprika
0.25 tsp 1 g	Cayenne pepper

2 Instructions

Peel the potatoes and cut them into sticks (frites) about 1 cm (1/2 inch) thick. Do not rinse them; keeping the surface starch helps achieve the perfect crust.

Prepare the Andalouse sauce by whisking together the mayonnaise, tomato paste, minced onion, diced bell pepper, lemon juice, smoked paprika, and cayenne pepper in a medium bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Heat the beef tallow or oil in a deep fryer or heavy-bottomed pot to 150°C (300°F). Use a thermometer to maintain precision.

Fry the potatoes in small batches for approximately 5-6 minutes. The goal is to cook them through until soft while remaining pale in color. Remove and drain on a wire rack or paper towels; let them cool completely for at least 20-30 minutes.

Increase the heat of the frying fat to 190°C (375°F).

Fry the pre-cooked, cooled potatoes a second time for 2-3 minutes or until they turn a deep golden brown and become exceptionally crispy.

Transfer the hot frites to a bowl, toss immediately with fine sea salt, and serve immediately in a paper cone with a generous side of the chilled Andalouse sauce.

·
Authentic Belgian fries are traditionally fried in beef tallow (blanc de bœuf) for a distinct, savory flavor.
·
Bintje potatoes are the gold standard in Belgium due to their starch content and flavor, but Russets are a great substitute.
·
Never overcrowd the fryer; frying in small batches ensures the temperature doesn't drop, which prevents greasy fries.
·
The cooling period between the first and second fry is essential for the moisture to migrate, resulting in a crunchier exterior.

? Frequently Asked Questions

What makes Belgian frites different from regular French fries?

Belgian frites are typically thicker and are always double-fried, traditionally in beef tallow, to create a fluffy interior and a very crunchy exterior.

Can I make the Andalouse sauce in advance?

Yes, Andalouse sauce actually tastes better if made a few hours or even a day in advance so the dried spices and aromatics can infuse the mayonnaise.

What is the best way to reheat leftovers?

To maintain crispiness, reheat leftover frites in a 400°F (200°C) oven or an air fryer for 3-5 minutes. Avoid the microwave.

Is Andalouse sauce spicy?

It has a mild to moderate kick depending on the amount of cayenne used, but it is primarily known for its tangy, smoky, and savory profile.

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