Name: Belgian Fries with Sauce Andalouse
Cook time: 1 hr
Total time: 1 1/2 hr
Yield: Makes 4 to 6 servings
Ingredients: 1 cup mayonnaise; 2 tablespoons tomato paste; 2 tablespoons finely chopped onion; 1 tablespoon finely chopped green bell pepper; 1 tablespoon finely chopped red bell pepper; 1 tablespoon fresh lemon juice; 1/4 teaspoon salt; 4 to 6 cups vegetable oil for deep-frying; 3 lb russet (baking) potatoes (5 or 6); a deep-fat thermometer

Belgian Fries with Sauce AndalouseRomulo Yanes

Cooks' notes:

•Sauce can be chilled up to 1 day. Bring to room temperature before serving.
•Potatoes can be cut, but not fried, 6 hours ahead and kept submerged in bowl of cold water.
•Fries can stand at room temperature between first and second frying up to 2 hours.

Recipe notes

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