Recipe by 6kids3cats
"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."
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minced red onion
minced green bell pepper
minced red bell pepper
fresh lemon juice
russet potatoes, peeled and cut into 1/4-inch strips
olive oil for frying, or as needed
salt to taste
My Maman was from Belgium & taught me to make fries this way. Only difference, she used peanut oil because it is lighter tasting & you can crisp better & quicker because you can fry with peanut oil at a higher temperature. Peanuts originally come from India and peanut oil (a mono-saturate & therefore healthy) is the oil of choice for woks & other frying & sautéing in Asia & Belgium & France (don't know about other countries). My Maman always used Planters as some of the off-brands can small/taste rancid. While living in the South, I found the LouAna brand to be just as good. My Maman used peanut oil to make her own mayo, salad dressings & anything else that calls for veggie oil. In Belgium you can buy paper cones of Frites from stands on the street like you can get hot dogs in NYC. You have your choice of several sauces -- myself, I preferred Piccalillie so here at home, I usually use French's yellow mustard.
* Percent Daily Values are based on a 2,000 calorie diet.
Flemish Frites - Belgian Fries with Andalouse Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 396
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