“Frites” are probably the most popular street food in Amsterdam. They can be a bit greasy, but when you only eat a few, they’re worth every mayonnaise-slathered bite. Serve in paper cones for a truly authentic touch. Here is the recipe for Vlaamse Frites with Belgian Mayonnaise
How to make Frites
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
6 Idaho or Russet potatoes
1 quart vegetable oil
Kosher salt
Directions
Preheat a deep pot with vegetable oil to 325 degrees.
Peel the potatoes and cut them into sticks about the length and width of your index finger. Pat the frites dry with a paper towel – this will help stop the oil from splattering and also ensure maximum crispiness.
You will do two separate “fries” on the frites. The first is to cook and the second to crisp. For the first fry, place a handful in the oil for five minutes until lightly golden. To not overload the fryer, do this in three batches. Remove the frites with a slotted spoon and allow them to cool to room temperature. Raise the heat of the oil to 375 degrees. Deep-fry the frites again for about two minutes or until crispy. Remove and place on paper towel to drain. Salt the frites while still hot. Serve with traditional Belgian mayonnaise (recipe below).
How to make Belgian Mayonnaise
Yields 3 cups
Prep/Cook Time: 15 minutes
Ingredients
3 egg yolks
2 tablespoons champagne vinegar
2 tablespoons Dijon mustard
1 lemon, juiced
2 dashes Tabasco
Kosher salt
2 cups vegetable oil
Directions
In a large mixing bowl whisk egg yolks, vinegar, mustard, lemon juice, Tabasco and salt until thoroughly combined. Slowly drizzle in the olive oil and whisk vigorously until mixture starts to thicken. Add the rest of the oil and whisk until thick and creamy.
