Belgian Fries with Andalouse Sauce

Combine mayonnaise, tomato paste, diced red onion, chopped green bell pepper, sliced red bell pepper, lemon juice, and salt in a large bowl. Cover the Andalouse sauce with plastic wrap and refrigerate for 8 hours or overnight to allow flavors to meld.

Heat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C), creating a suitable environment for frying.

Submerge potato strips in a bowl of ice water; rinse potatoes repeatedly in several changes of cold water until the water runs clear, indicating that the starches have been removed. Drain potatoes and gently pat them dry with paper towels.

Fry potato strips in batches, working in a controlled manner to achieve the perfect doneness. Cook potatoes until they are just done but still retain some of their white color, approximately 5 minutes. Transfer fries to a paper-towel lined plate to remove excess moisture and bring the oil back up to temperature between batches. Allow potatoes to cool to room temperature, about 30 minutes.

Increase the oil temperature to 375 degrees F (190 degrees C), preparing for a second frying session. Fry potatoes in batches once more, this time until they are deep golden and crispy, taking about 5 to 10 minutes longer. Transfer fries to a paper-towel lined plate to remove excess moisture and season with salt before serving alongside the Andalouse sauce.