Belgian “French” Fries with Mayonnaise
Contrary to what you might think, French fries are in fact… Belgian!
The misnomer “French” fries came as a result of a misunderstanding when the British mistook French-speaking Walloons for French soldiers (Wallonia is the French-speaking region of southern Belgium).
The Belgian way of making them differs a little from the norm since they are usually fried twice – once to blanch them and again to give them that lovely golden color. Traditionally they were given extra flavor by being fried in ox or horse fat.
‘Sauce Andalous’ or mayonnaise are the sauces of choice for this delicious snack. Enjoy this traditional Belgian “French” fries recipe.
Belgian “French” Fries with Mayonnaise
What makes the Belgian “fries” so unique? Therein lies a secret the world may never come to uncover. What we do know is that, for starters, the potatoes are fried twice in strict, deliberate delays. The first fry gives the fries their tenderness. The second phase, right before serving, creates the golden-brown color and unmistakable crispiness. Overall, it is fair to say that the Belgian "French" fries is an unparalleled sidekick to almost any Belgian dish.
Ingredients
For the fries:
- 3 large potatoes such as Sebago, Coliban, Golden Delight or Kennebec
- 2 l vegetable oil
- sea salt to taste
- 1/4 cup mayonnaise
For the mayonnaise:
- 1-2 egg yolks 1 larger or 2 smaller ones, at room temperature
- 1 tsp mustard
- 1 tsp white vinegar
- 1 cup oil neutral flavored such as sunflower, grapeseed, canola etc.
- salt to taste
Optional – for the mayonnaise:
- 1 bulb garlic whole
Instructions
- Peel and wash the potatoes. Cut them off a little at the edges so we get straight and even ends on our fries. On a chopping board, cut them lengthwise into 1 cm (1/2 an inch) wide slices.
- Stack the slices on top of one another and cut them lengthwise again into 1 cm (1/2 an inch) thick sticks. Pat them dry using kitchen paper to absorb the excess moisture.
- In a deep-fryer or a large saucepan pour the oil and heat it up to around 150 °C/ 300 °F.
- Carefully add the fries to the oil, making sure they are fully submerged and cook them for about 5 minutes.
- Now transfer the fries to a dish lined with kitchen paper to absorb the oil and leave the to cool for around 30 minutes.
- When ready to serve, add the potatoes back into the pan and fry for another 4-5 minutes at 190ºC/ 375 °F until crispy and golden. Transfer onto a paper towel lined dish and sprinkle with salt.
- Serve with a generous helping of mayonnaise on the side.
For the mayonnaise:
- Making the mayonnaise is easy! First, crack an egg or two and separate the yolks from the whites.
- Add the yolks into the food processor's bowl and beat it for 20 seconds on high speed until beaten. Now, add the vinegar, mustard and a good pinch of salt and continue beating on high.
- When the mixture starts to look homogenous, begin adding the oil, a few drops at a time in the beginning, until the mixture starts to emulsify and become creamy in consistency.
- Then you can add the oil in a steady small stream. (It's important not too add to much of it at a time as the mayonnaise can curdle!)
- Once you've added all the oil, you'll have a creamy golden and thick mayonnaise. If you'd like to thin in down a little, you can adjust the consistency by adding 1-2 tablespoons of water while the food processor is still running on high speed.
- If you like a garlicky kick to your fries, you can add roast garlic to the mayo for more flavor! Simply chop off a quarter off the top of a garlic bulb, place it on a baking tray and drench it in olive oil. Bake it in a preheated oven at 200 °C/ 370 °F for 20 minutes, until the garlic has softened and browned. Squeeze the roasted garlic into the mixture after the second step above.
- Serve as a sauce alongside these delicious French fries and enjoy your snack!
Notes
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