How to make it
5 steps. Take it one step at a time.
Peel the potatoes
Peel the potatoes and cut them into sticks about 1cm (0.4 in) thick. Rinse them in cold water to remove excess starch, then dry them thoroughly with a clean kitchen towel.
Whisk together the mayonnaise, tomato paste, minced onion, chopped red pepper
In a bowl, whisk together the mayonnaise, tomato paste, minced onion, chopped red pepper, lemon juice, and smoked paprika. Season with a pinch of salt if needed. Cover and refrigerate for at least 30 minutes.
30 minHeat the oil in a deep fryer or large heavy pot
Heat the oil in a deep fryer or large heavy pot to 150°C (302°F). Fry the potatoes in batches for about 5-6 minutes until they are soft but not yet browned. Drain on paper towels and let them cool completely for at least 20 minutes.
6 minIncrease the oil temperature
Increase the oil temperature to 190°C (374°F). Fry the blanched potatoes again for 2-3 minutes until they are golden brown and crispy. Drain well and toss with salt.
3 minServe the hot fries immediately
Serve the hot fries immediately with a generous side of Sauce Andalouse.
A little kitchen wisdom
For the best frites, always use starchy potatoes and double-fry them. The sauce is best prepared an hour ahead to let the flavors meld.
