Belgian Chips with Sauce Andalouse

Ingredients for Belgian Chips with Sauce Andalouse

• 240ml mayonnaise

• 2 tablespoons tomato paste

• 2 tablespoons finely chopped onion

• 1 tablespoon finely chopped green pepper

• 1 tablespoon finely chopped red pepper

• 1 tablespoon fresh lemon juice

• 1/4 teaspoons salt

• 950 to 1450ml vegetable oil for deep-frying

• 1.4kg russet (baking) potatoes (5 or 6)

• a deep-fat thermometer

How to make Belgian Chips with Sauce Andalouse

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

Heat 2 inches of oil slowly in a 5- to 6-quart heavy pot over moderately low heat until thermometer registers 149°C.

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

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 149°C between batches.) Transfer as fried with a slotted spoon to dry paper towels to drain. Cool potatoes to room temperature, about 30 minutes.

Reheat oil over moderately high heat until thermometer registers 191°C. Fry potatoes again in 4 batches, turning, until deep golden, 3 to 4 minutes. (Return oil to 191°C between batches.) 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.

Descargo de responsabilidad

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.