Prepare to embark on a mouthwatering journey into the world of authentic Belgian fries - a crispy, golden delicacy that goes far beyond your ordinary french fry experience! These aren't just any fries; these are a true Belgian culinary masterpiece that will elevate your home cooking and impress every single guest at your table. With a perfectly crisp exterior, fluffy interior, and an irresistible Sauce Andalouse that will make your taste buds dance, this recipe is about to become your new favorite comfort food sensation.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hrs
Cuisine: Belgian
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- Oil for frying
- 1 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Wash and peel the russet potatoes thoroughly, removing any blemishes or dark spots.
- Cut potatoes into uniform french fry strips, approximately 1/2 inch thick and 3-4 inches long. Ensure consistent sizing for even cooking.
- Rinse cut potato strips in cold water to remove excess starch, then pat completely dry with clean kitchen towels or paper towels.
- Prepare a large, deep fryer or heavy-bottomed pot with neutral cooking oil, heating to 325°F (165°C) for the first frying stage.
- Carefully submerge potato strips in oil and par-fry for 3-4 minutes until they appear pale and slightly softened, but not browned. Remove and drain on paper towels.
- Let par-fried potatoes rest and cool for 15-20 minutes at room temperature.
- Increase oil temperature to 375°F (190°C) for the final crispy frying stage.
- Return potato strips to hot oil and fry until golden brown and crispy, approximately 3-4 minutes, stirring occasionally.
- Remove fries, drain excess oil, and immediately season with salt and pepper.
- For Sauce Andalouse: In a mixing bowl, combine mayonnaise, ketchup, Dijon mustard, and paprika. Whisk until smooth and well incorporated.
- Taste sauce and adjust seasoning with additional salt, pepper, or paprika as desired.
- Serve hot Belgian fries immediately with Sauce Andalouse on the side for dipping.
Tips
- Use starchy russet potatoes for the best texture and crispiness
- Always double-fry your potatoes - this is the secret to authentic Belgian-style fries
- Pat potatoes completely dry before frying to ensure maximum crispiness
- Use a thermometer to maintain precise oil temperatures
- Let potatoes rest between frying stages to develop a perfect golden crust
- Season immediately after the final fry for maximum flavor absorption
- Serve hot and fresh for the ultimate crispy experience
- Don't overcrowd the fryer - fry in batches for even cooking
- Use neutral oil with a high smoke point like peanut or vegetable oil
- Prepare your Sauce Andalouse ahead of time to let flavors meld together
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 5g
Fat: 32g
Saturated Fat: 6g
Cholesterol: 25mg
