Ingredients and Weight:
- Yukon Gold potatoes: 5 pounds
- Peanut oil or vegetable oil: for frying
- Salt: to taste
Andalouse Sauce:
- Mayonnaise: 1 cup
- Ketchup: 1/2 cup
- Paprika: 1 teaspoon
- Onion powder: 1/2 teaspoon
- Cayenne pepper: 1/4 teaspoon
- Parsley (finely chopped): 1/4 cup
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
Flemish Frites:
- Peel and cut the potatoes into 1/2-inch thick fries.
- Rinse the fries thoroughly in cold water to remove excess starch.
- Dry the fries with paper towels.
- Heat oil in a large saucepan or deep fryer to 350°F (175°C).
- Fry the fries in batches for 5-7 minutes, or until golden brown.
- Remove the fries from the oil and drain on paper towels.
- Season with salt to your taste.
Andalouse Sauce:
- Combine all the ingredients in a bowl and stir until well mixed.
Nutritional Information:
(per serving of 8 fries and 2 tablespoons of sauce)
- Calories: 350
- Fat: 15g
- Carbohydrates: 40g
- Protein: 5g
Dish Characteristics:
- Crispy and golden-brown fries
- Creamy and tangy Andalouse sauce
- Perfect side dish or as a main meal with other toppings (e.g., cheese, bacon)
User Comments:
- "These fries were so addictive! The Andalouse sauce was the perfect complement."
- "The fries were crispy on the outside and fluffy on the inside. The sauce was flavorful and not too spicy."
- "I loved that these fries were made with Yukon Gold potatoes. They had a great balance of sweetness and starchiness."
- "The fries were easy to make and turned out perfectly. I will definitely be making them again!"
- "I served these fries with a variety of dipping sauces and they were all delicious. The Andalouse sauce was my favorite."
Special Precautions and Tips:
- Use high-quality potatoes for the best results.
- Cut the fries into even thickness to ensure even cooking.
- Do not overcrowd the saucepan or fryer when cooking the fries.
- Use a thermometer to ensure the oil is at the correct temperature.
- Serve the fries hot for the best texture.
