Belgian Chips with Sauce Andalouse

Ingredients for Belgian Chips with Sauce Andalouse

• 240ml mayonnaise

• 2 tablespoons tomato paste

• 2 tablespoons finely chopped onion

• 1 tablespoon finely chopped green pepper

• 1 tablespoon finely chopped red pepper

• 1 matsked färsk citronsaft

• 1/4 teskedar salt

• 950 to 1450ml vegetable oil for deep-frying

• 1.4kg russet (baking) potatoes (5 or 6)

• a deep-fat thermometer

Stir together all sauce ingredients and chill, covered, at least 1 hour to allow flavours to develop. Bring to room temperature before serving.

Heat 2 inches of oil slowly in a 5- to 6-quart heavy pot over moderately low heat until thermometer registers 149°C.

While oil is heating, peel potatoes, then cut lengthwise into 1/3-inch-thick sticks and submerge in a large bowl of ice and cold water. Rinse potatoes in several changes of cold water in bowl (more ice isn't necessary) until water is clear. Drain in a colander and spread potatoes out in 1 layer on several layers of paper towels to drain, then pat dry.

When oil is ready, increase heat to moderately high and fry potatoes in 4 batches, turning, until just cooked through but still white, about 3 minutes. (Return oil to 149°C between batches.) Transfer as fried with a slotted spoon to dry paper towels to drain. Cool potatoes to room temperature, about 30 minutes.

Reheat oil over moderately high heat until thermometer registers 191°C. Fry potatoes again in 4 batches, turning, until deep golden, 3 to 4 minutes. (Return oil to 191°C between batches.) Transfer as fried with a slotted spoon to dry paper towels to drain briefly, then season with salt and serve immediately, with sauce for dipping.

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