Belgian Fries with Sauce Andalouse

Ingredients

• 1 tablespoon bell pepper green finely chopped
• 1 tablespoon juice of lemon fresh
• 1 cup mayonnaise 
• 2 tablespoons onion finely chopped
• 1 tablespoon bell pepper red finely chopped
• 3 lb russet potatoes (baking) (5 or 6)
• 0.3 teaspoon salt 
• 2 tablespoons tomato paste 
• 4 cups vegetable oil for deep-frying

Equipment

• bowl
• paper towels
• pot
• kitchen thermometer
• slotted spoon
• colander

Directions

1. Stir together all sauce ingredients and chill, covered, at least 1 hour to allow flavors to develop. Bring to room temperature before serving.
2. Heat 2 inches of oil slowly in a 5- to 6-quart heavy pot over moderately low heat until thermometer registers 300°F.
3. 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.
4. Drain in a colander and spread potatoes out in 1 layer on several layers of paper towels to drain, then pat dry.
5. 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 300°F between batches.)
6. Transfer as fried with a slotted spoon to dry paper towels to drain. Cool potatoes to room temperature, about 30 minutes.
7. Reheat oil over moderately high heat until thermometer registers 375°F. Fry potatoes again in 4 batches, turning, until deep golden, 3 to 4 minutes. (Return oil to 375°F between batches.)
8. 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.
9. •Sauce can be chilled up to 1 day. Bring to room temperature before serving.•Potatoes can be cut, but not fried, 6 hours ahead and kept submerged in bowl of cold water.•Fries can stand at room temperature between first and second frying up to 2 hours.