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
- Peel the potatoes and cut them into long, thick fries. Rinse them under cold water to remove excess starch.
- 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.
- 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.
- After 30 minutes, drain the fries and pat them dry with a clean kitchen towel or paper towels.
- Heat vegetable oil in a deep fryer or a large pot to 325°F (160°C). Use enough oil to fully submerge the fries.
- 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.
- 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.
- Sprinkle the fries with salt while they are still hot and toss gently to distribute the salt evenly.
- Serve the Flemish frites hot with the chilled Andalouse Sauce on the side.
- Enjoy the crispy fries by dipping them in the tangy Andalouse Sauce and savor the flavors of Belgium!
