Flemish Frites with Andalouse Sauce

Name: Flemish Frites with Andalouse Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 80 min
Yield: 4 servings
Cuisine: Belgian
Ingredients: 1.5 kg russet potatoes (peeled and cut into thick fries); 1 L canola oil (for frying); 1 tsp salt (to taste); 1 cup mayonnaise; 2 tbsp tomato paste; 1 tbsp Dijon mustard; 1 tbsp white wine vinegar; 1 tsp paprika; 1/2 tsp cayenne pepper (optional, for heat)

80 min 4 servings Medium

All Recipes

Experience authentic Belgian frites paired with creamy Andalouse sauce—a perfect combination of crispy and tangy delight.

Prep

20 min

Cook

30 min

Total

80 min

Servings

Difficulty

Medium

Flemish frites, or Belgian fries, are a beloved street food in Belgium, known for their crisp exterior and fluffy interior. Unlike typical fast-food fries, these are expertly double-fried to achieve the perfect texture. Paired with Andalouse sauce, a creamy, slightly tangy dip made from mayonnaise, tomato paste, and spices, these fries become an irresistible treat. What sets this version apart is the authentic double frying technique and the homemade Andalouse sauce, bringing a taste of Belgium right to your kitchen. It's perfect for those looking to explore international flavours and impress guests with a unique appetizer.

Instructions

Prepare the potatoes

Peel the russet potatoes and cut them into thick fries, about 1 cm (0.4 inches) wide.

Pro tip: Use a sharp knife for even cuts.

Soak the fries

Place the cut fries in a bowl of cold water and soak for 30 minutes to remove excess starch.

Pro tip: This step helps achieve crispiness.

Dry the potatoes

Drain and pat the fries dry with a clean kitchen towel.

Pro tip: Ensure fries are completely dry before frying.

First fry

Heat canola oil in a deep fryer or large pot to 160°C (320°F). Fry the potatoes in batches for 5 minutes until they are soft but not coloured.

Pro tip: Don't overcrowd the fryer.

Cool the fries

Remove fries from the oil and let them cool on a wire rack or paper towels for 15 minutes.

Second fry

Increase oil temperature to 180°C (356°F). Refry the potatoes in batches for another 5-7 minutes until golden and crispy.

Pro tip: Fries should be crisp and lightly golden.

Season the fries

Immediately season the fries with salt to taste.

Pro tip: Season while hot for the best flavour.

Prepare the Andalouse sauce

In a bowl, mix mayonnaise, tomato paste, Dijon mustard, white wine vinegar, paprika, and cayenne pepper if using.

Pro tip: Adjust seasoning to your taste.

Serve

Serve the hot frites with a side of Andalouse sauce.

💡

Tips & Tricks

Double frying ensures the perfect crispy texture.
Use a high-smoke point oil like canola for frying.
Chill potatoes to remove excess moisture before frying.
Andalouse sauce can be prepared a day ahead for better flavour.

Frequently Asked Questions

What are Flemish frites?

Flemish frites are traditional Belgian fries, known for being double-fried, resulting in a crispy exterior and fluffy interior.

How are Belgian fries different?

Belgian fries are typically thicker than regular fries and are double-fried for extra crispiness.

What is Andalouse sauce?

Andalouse sauce is a Belgian condiment made from mayonnaise, tomato paste, and spices, often served with fries.

How long does it take to make frites?

The total time to make frites including preparation and cooking is about 80 minutes.

How many calories are in Flemish frites with Andalouse sauce?

A serving of Flemish frites with Andalouse sauce contains approximately 450 calories.

Can the sauce be made in advance?

Yes, Andalouse sauce can be made a day in advance and stored in the refrigerator.

Serving Suggestions

Serve these Flemish frites immediately after frying for the best crispy texture. They pair wonderfully with grilled meats or as a standalone snack. Make the Andalouse sauce a day ahead to allow the flavours to meld, and store any leftovers in an airtight container in the fridge for up to 3 days. This dish is best enjoyed fresh, but you can reheat the fries in an oven preheated to 200°C (400°F) to bring back some of their crispiness. Avoid microwaving to keep them from becoming soggy.

Nutrition per serving

450

Calories

Protein

25g

Fat

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