Frites Belges with Andalouse Sauce
If you haven’t guessed yet, we’re pretty partial to a potato (or few) here at Mission Eurovision. Nothing hits those comfort feels quite like a cone of hot Belgian chips with a mayo-based sauce. The ideal finger food for any party, we recommend making up a big batch and serving with a range of sauces.
The traditional potato used for Belgian fries is the Bintje potato. The Bintje potato is a variety of potato that was developed in the Netherlands in the early 1900s and is now widely cultivated in Belgium, the Netherlands, and France. It is starchy, with a high dry matter content, which makes it ideal for frying. Maris Pipers are a good substitute, or a King Edward or Russet would also work.
The trick is definitely to double fry your fries. We haven’t been able to find any specific air fryer recipes but will try it out soon – check back for our updates!
foreignfork.com/fries/
A great recipe for twice fried Belgian chips with the traditional Andalouse sauce. These are made in a regular pot with hot oil, so no fancy gadgets required.
www.lucandjune.com/how-to-make-fries/
Belgium born & raised Luc and June use a deep fat fryer to get perfectly crispy-on-the-outside and fluffy-on-the-inside frites. Per-fekt!
www.saveur.com
Take a look at Saveur’s ’10 Dipping Sauces for Frites’ for extra ideas for your Eurovision party! We’re very intrigued by the ‘Miso-Mustard Butter Sauce’ and can’t wait to try it soon.