Street Food
Cornet de Frites avec Sauce Andalouse
Ingredients
- - 1 kg Floury potatoes (2.2 lb)
- - 150 g Mayonnaise (2/3 cup)
- - 20 g Tomato paste (4 tsp)
- - 30 g Red pepper, very finely diced (1/4 cup)
- - 20 g Onion, very finely diced (2 tbsp)
- - 3 g Paprika (1 tsp)
- - 10 ml Lemon juice (2 tsp)
Method
- Cut the potatoes into even batons about 1cm (1/2 inch) thick.
- First fry: cook the potatoes at 140°C (285°F) for 5–6 minutes until soft but pale; drain and rest for at least 20 minutes.
- Meanwhile, make the sauce: mix the mayonnaise, tomato paste, red pepper, onion, paprika and lemon juice until well combined. Chill until ready to serve.
- Second fry: heat the oil to 180°C (350°F) and fry the rested potatoes again for 2–3 minutes until deep golden and crisp.
- Drain briefly, season with salt, and pile into paper cones.
- Top generously with sauce andalouse and serve immediately, piping hot.
Introduction: The paper cone of hot, double-fried fries with a dollop of sauce is a Belgian institution, sold from dedicated
'frituur' or 'friterie' stands found in every town square.
Cultural Background: The paper cone of hot, double-fried fries with a dollop of sauce is a Belgian institution, sold from dedicated
'frituur' or 'friterie' stands found in every town square. Sauce andalouse — a tangy mayonnaise-based sauce
with tomato and pepper — is one of the most popular toppings nationwide.
Tips: Resting the potatoes between fries is essential to the classic crisp-outside, fluffy-inside texture. Dice the pepper and onion very finely so the sauce stays smooth and easy to spoon.
Variations: Serve with sauce samurai (a spicier mayonnaise-based sauce) as an alternative topping. Vegan version: use a plant-based mayonnaise in the sauce.
Vegetarian/Vegan: A vegan variation of the sauce using plant-based mayonnaise is included above.
Storage: Fries are best eaten immediately; the sauce keeps refrigerated for up to 3 days.
Reheating: Refresh leftover fries in a hot oven or air-fryer for 5–8 minutes; do not microwave, as they will turn soft.
Nutrition: Per serving: approx. 480 kcal, 6g protein, 26g fat, 55g carbohydrate, 4g sugar.
FAQs:
Q: What oil is traditionally used for Belgian fries?
A: Beef tallow (blanc de boeuf) is the traditional frying fat in classic frituurs, though vegetable oil is a common modern alternative.
Q: Why does resting the potatoes between fries matter?
A: It allows the exterior to firm up and the interior to finish cooking gently, which is key to the classic Belgian fry texture.