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1000 g large potatoes
2 bottles sunflower oil
100 gram Belgian mayonnaise
1 free range organic egg
3 small pickles
some chives
sea salt
When it comes to eating Flanders is known above all for its delicious chips. Soft on the inside and crispy on the outside, the Belgians know how to cook their chips. The Belgian mayonnaise on the side with its specific flavour can't be missed. But your mayo gets even more flavour if you make it into sauce Tartare. Easy and delicious.
How to make Belgian Fries
Bring water to the boil and boil the egg for 10 minutes.
You find Belgian mayonnaise and Amsterdam pickles at AH.
Scoop 100 g mayonnaise in a medium bowl.
Chop the pickles fine.
Fold them in the mayonnaise.
Cut the egg in tiny cubes.
Stir it in the mayonnaise as well.
We cut off chives in the garden.
Wash the chives thoroughly.
Cut the chives fine with scissors.
Sprinkle the chives on the sauce.
Place the sauce in the fridge then we start making the Flemish fries
Peel and wash the potatoes. Pat them dry with kitchen paper.
Cut the potatoes first in slices then in strips of 1x1 cm.
Slide the chunky fries carefully in the hot oil.
To pre-bake the perfect temperature of the oil is 160°c.
Prebake the fries for 4 minutes and let them leak in a colander on kitchen paper.
Heat the oil to 180°c, bake the fries for 6 minutes, toss it dry and sprinkle sea salt on.
Serve the Flemish fries with the sauce Tartare on the side, it tastes awesome!