Belgian Fries with Sauce Andalouse

Name: Belgian Fries with Sauce Andalouse
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: American
Ingredients: 1 Tbsp finely chopped green bell pepper; 1 Tbsp fresh lemon juice; 237 milliliters mayonnaise; 2 Tbsps finely chopped onion; 1 Tbsp finely chopped red bell pepper; 1 kilograms russet (baking) potatoes (5 or 6); 0 teaspoons salt; 2 Tbsps tomato paste; 946 milliliters vegetable oil for deep-frying

The recipe Belgian Fries with Sauce Andalouse is ready in about 5 hours and is definitely a super gluten free, dairy free, whole 30, and vegetarian option for lovers of American food. This recipe covers 13% of your daily requirements of vitamins and minerals. This side dish has 565 calories, 6g of protein, and 43g of fat per serving. This recipe serves 6. Head to the store and pick up salt, vegetable oil, onion, and a few other things to make it today.

Instructions

Stir together all sauce ingredients and chill, covered, at least 1 hour to allow flavors to develop. Bring to room temperature before serving.

Ingredients you will need

Sauce

Heat 2 inches of oil slowly in a 5- to 6-quart heavy pot over moderately low heat until thermometer registers 300°F.

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Cooking Oil

Equipment you will use

Kitchen Thermometer

Pot

While oil is heating, peel potatoes, then cut lengthwise into 1/3-inch-thick sticks and submerge in a large bowl of ice and cold water. Rinse potatoes in several changes of cold water in bowl (more ice isn't necessary) until water is clear.

Ingredients you will need

Potato

Water

Ice

Cooking Oil

Equipment you will use

Bowl

Drain in a colander and spread potatoes out in 1 layer on several layers of paper towels to drain, then pat dry.

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Potato

Spread

Equipment you will use

Paper Towels

Colander

When oil is ready, increase heat to moderately high and fry potatoes in 4 batches, turning, until just cooked through but still white, about 3 minutes. (Return oil to 300°F between batches.)

Ingredients you will need

Potato

Cooking Oil

Transfer as fried with a slotted spoon to dry paper towels to drain. Cool potatoes to room temperature, about 30 minutes.

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Potato

Equipment you will use

Slotted Spoon

Paper Towels

Reheat oil over moderately high heat until thermometer registers 375°F. Fry potatoes again in 4 batches, turning, until deep golden, 3 to 4 minutes. (Return oil to 375°F between batches.)

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Potato

Cooking Oil

Equipment you will use

Kitchen Thermometer

Transfer as fried with a slotted spoon to dry paper towels to drain briefly, then season with salt and serve immediately, with sauce for dipping.

Ingredients you will need

Sauce

Salt

Equipment you will use

Slotted Spoon

Paper Towels

•Sauce can be chilled up to 1 day. Bring to room temperature before serving.•Potatoes can be cut, but not fried, 6 hours ahead and kept submerged in bowl of cold water.•Fries can stand at room temperature between first and second frying up to 2 hours.

Ingredients you will need

Potato

French Fries