Pommes Frites with Andalouse Sauce

I recently realized that I haven't posted one of my favorite recipes- that of pommes frites (french fries-Europen style) with an incredible dipping sauce.  At my favorite Belgium waffle place, Bruges Waffles- they serve pommes frites with various dipping sauces but andoulouse is my favorite.  I taught this method of making french fries in a cooking class in the last year and have noticed since, several t.v. chefs also cook their fries this way.  It may seem like a lot of work (it isn't, just preparing ahead) but they are totally worth it.  And those that know me, know I'm a fry sauce addict from (horrors) working at Arctic Circle as a kid.  But this sauce?  Beats it all to heck!

There are several things you can do to make the perfect fry. These are a few tips:

~use Russet potatoes (the texture of the potato matters here)~soak the cut potatoes in ice water or cold water at least 1/2 hr. before (preferably more) up to a day before. This gets rid of a lot of starch

~heat oil to 325 degrees. In many taste tests, peanut oil was the preferred oil (and by most t.v. chefs.) but I find that my house smells like peanut butter for a day after...  I like to mix half and half and that does the trick - 1/2 peanut oil/1/2 canola oil

~dry off french fries and cook about 4 minutes. Place on paper towels to drain.

~ let fries completely cool. They can be in this state for hours so if you are doing a party, do the fries to this point ahead of time.

~when ready to eat, heat oil to 375 degrees and cook the fries until golden brown. This double cooking allows the potatoes to cook through without getting them too done on the outside.

They really ARE a perfect fry.

Andalouse Sauce

 1 cup mayonnaise
2 tablespoons tomato paste (I buy it in a squeeze tube.  Look or ask for it at your grocery store.)
2 tablespoons finely chopped onion (or I use a few dashes of onion salt)
1-2 tablespoon finely chopped green bell pepper
1-2 tablespoon finely chopped red bell pepper ( I usually just use red)
1 tablespoon fresh lemon juice ( this MAKES the sauce.  Don't skimp)
1/4 teaspoon salt

Make sauce:

Stir together all sauce ingredients and chill, covered, at least 1 hour to allow flavors to develop. Or put it in a blender to make a smooth sauce.  I like it both ways.  Bring to room temperature before serving.
 

 •Sauce can be chilled up to 1 day. Bring to room temperature before serving.

•Fries can stand at room temperature between first and second frying up to 2 hours.