The Perfect Recipe for Authentic Flemish Frites with Creamy Andalouse Sauce

Indulge in the authentic flavors of Belgium with this recipe for Flemish Frites. These crispy, golden fries are perfectly seasoned and served with a creamy Andalouse Sauce. Enjoy the traditional Belgian street food right in your own home with this easy recipe. The fries are made from scratch, double-fried for extra crispiness, and the Andalouse Sauce is a tangy and creamy accompaniment that complements the fries perfectly. Serve them as a snack, appetizer, or as a side dish with your favorite main course. Get ready to delight your taste buds with this classic Belgian treat!

Ingredients

• 4 large russet potatoes
• Vegetable oil for frying
• Salt to taste
• For the Andalouse Sauce:
• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• Salt and pepper to taste

Directions

1. Peel the potatoes and cut them into long, thick fries. Rinse them under cold water to remove excess starch.
2. Place the fries in a large bowl of cold water and let them soak for about 30 minutes. This will help remove more starch and make the fries crispier.
3. While the fries are soaking, prepare the Andalouse Sauce. In a small bowl, combine mayonnaise, ketchup, Dijon mustard, Worcestershire sauce, lemon juice, minced garlic, salt, and pepper. Mix well to combine and refrigerate until ready to serve.
4. After 30 minutes, drain the fries and pat them dry with a clean kitchen towel or paper towels.
5. Heat vegetable oil in a deep fryer or a large pot to 325°F (160°C). Use enough oil to fully submerge the fries.
6. Working in batches, fry the potatoes for about 5-7 minutes or until they are slightly golden but still soft. Remove the fries from the oil with a slotted spoon and transfer them to a paper towel-lined plate.
7. Increase the heat of the oil to 375°F (190°C). Return the partially cooked fries to the hot oil in batches and fry for another 2-3 minutes or until they become golden and crispy. Remove the fries once again using a slotted spoon and transfer them to a paper towel-lined plate.
8. Sprinkle the fries with salt while they are still hot and toss gently to distribute the salt evenly.
9. Serve the Flemish frites hot with the chilled Andalouse Sauce on the side.
10. Enjoy the crispy fries by dipping them in the tangy Andalouse Sauce and savor the flavors of Belgium!

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