🇧🇪 Belgian Fries with Sauce andalouse Recipe: The Secret of Perfect Fries in the Belgian way.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

harissa

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha provides similar heat and flavor at a lower cost

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often cheaper and works well for frying

Finely chop the bell pepper and onion, using 9 grams each.

Add all the sauce ingredients together: 125g mayonnaise, 14g tomato paste, 4g fresh lemon juice, black pepper, chili powder, and salt.

Stir well to combine the sauce ingredients.

Cover the sauce with plastic wrap and put it in the refrigerator for at least one hour.

Brush and wash the large potato, then dry it to prevent slipping.

Cut the potato into fries that are 1 cm wide, ensuring they are as consistent in size as possible.

Rinse the cut fries in cold water until the water runs clear, changing the water about 2-3 times.

Pour enough sunflower oil into an electric fryer or normal pot and heat the oil to 150°C.

Before cooking, dry the fries thoroughly to avoid excess moisture.

Fry the potatoes in batches for about 3 minutes; they should become soft but still white in color and a little raw in the center.

Remove the fries and let them cool for at least 20 minutes.

Increase the oil temperature to 190°C for the second fry.

Fry the potatoes again for about 2-3 minutes or until golden and crisp.

Sprinkle a little salt on the fries after frying.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens