Best 3 Belgian Fries With Sauce Andalouse Recipes
Belgian fries, also known as frites, are a popular dish that originated in Belgium. They are typically served with a variety of sauces, including mayonnaise, ketchup, and mustard. However, one of the most popular sauces to serve with Belgian fries is sauce andalouse, a creamy, slightly spicy sauce made with mayonnaise, tomatoes, peppers, and paprika. In this article, we will explore the best recipe for cooking Belgian fries with sauce andalouse, providing step-by-step instructions and helpful tips to ensure crispy, flavorful fries and a delicious, creamy sauce.
Check out the recipes below so you can choose the best recipe for yourself!
FLEMISH FRITES - BELGIAN FRIES WITH ANDALOUSE SAUCE
Belgian fries are cooked twice for a soft middle and crisp outside and served with a mayo sauce called 'Andalouse' that can be best described as vaguely similar to Thousand Island dressing. The sauce makes a great chip dip or vegetable dip as well. We go through so much of it, I double it! My husband's family is Belgian, Flemish to be exact. I am told Flemish is equated with quality. This is a snack that is worth the time and effort! Since this is all about quality, be sure to use firm, fresh potatoes. Bring the sauce to room temperature before serving.
Provided by 6kids3cats
Categories Side Dish Potato Side Dish Recipes
Time 9h10m
Yield 6
Number Of Ingredients 10
Steps:
- 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.
- Heat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C).
- 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.
- 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.
- 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.
Nutrition Facts : Calories 579.3 calories, Carbohydrate 43.9 g, Cholesterol 13.9 mg, Fat 44 g, Fiber 3.3 g, Protein 5.5 g, SaturatedFat 6.3 g, Sodium 322.1 mg, Sugar 2.8 g
BELGIAN FRIES WITH ANDALOUSE SAUCE
Belgian fries are cooked twice for a soft middle and crisp outside and served with a mayo sauce called Andalouse, found online at allrecipes and the best fries I've ever made
Provided by Bonnie G 2
Categories Potato
Time 40m
Yield 3 Pounds, 10 serving(s)
Number Of Ingredients 9
Steps:
- SAUCE:.
- 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.
- POTATOES:.
- eat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C).
- 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.
- 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.
- 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.
- NOTE:.
- Prepare the sauce the night before. It takes time for the flavors to meld. Allow the sauce to come to room temperature for serving.
- Fries can be cut and rinsed hours ahead of time and left in a bowl of cold water for use later in the day. Once fries have received their first fry they can sit for an hour at room temperature. This works well when trying to time dinner preparations!
Nutrition Facts : Calories 872.9, Fat 86.5, SaturatedFat 12, Sodium 93.6, Carbohydrate 24.8, Fiber 3.2, Sugar 1.6, Protein 2.9
THE ONE AND ONLY TRULY BELGIAN FRIES
There is no fancy skill involved in making these crispy fries, but there is a trick. The potatoes are fried twice. The first time cooks them through and makes them tender. The second time, which can be done hours later just before serving, turns them golden brown and deliciously crisp.
Provided by Ruth Van Waerebeek
Categories Potato Side Fry Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 3
Steps:
- Pour enough oil into a deep fryer to reach at least halfway up the sides of the pan but not more than three-quarters of the way up. Heat the oil to 325°F.
- Cut the potatoes into sticks 1/2 inch wide and 2 1/2 to 3 inches long. Dry all the pieces thoroughly in a clean dish towel. This will keep th oil from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time.
- When the oil has reached the desired temperature, fry the potatoes for 4 to 5 minutes per batch. They should be lightly colored but not browned. If your fryer has a basket, simply lift it out the remove the fried potatoes. Otherwise, use a long-handled skimmer to lift out the potatoes. Be sure to bring the temperature of the oil back to 325°F in between batches. At this point the fries can rest for several hours at room temperature until you are almost ready to serve them.
- Heat the oil to 325°F. Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with salt and serve. Never cover the potatoes to keep them hot as they will immediately turn soft and limp. If you are inclined to perfectionism, leave some potatoes to fry halfway through the meal so you can serve them crisp and piping hot.
Tips:
- To make the perfect Belgian fries, use a high-quality potato that is suitable for frying, such as Bintje or Russet potatoes.
- Cut the potatoes into even-sized strips, about 1/2 inch thick.
- Soak the potato strips in cold water for at least 30 minutes to remove excess starch.
- Dry the potato strips thoroughly before frying to prevent them from sticking together.
- Fry the potato strips in hot oil (350°F) until they are golden brown and crispy.
- Drain the fries on paper towels to remove excess oil.
- Serve the fries hot with your favorite dipping sauce, such as Andalouse sauce.
Conclusion:
Belgian fries are a delicious and popular snack that can be enjoyed by people of all ages. They are easy to make at home, and with the right ingredients and techniques, you can create fries that are just as good as the ones you get from a restaurant. So next time you're looking for a tasty treat, give Belgian fries a try. You won't be disappointed!
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