3 large potatoessuch as Sebago, Coliban, Golden Delight or Kennebec
2 l Vegetable Oil
to taste Sea Salt
1/4 cup mayonnaise
Belgium is said to be the birth place of French fries… shouldn’t they be called Belgium fries? It is said that the British wrongly mistook French-speaking Walloons (Belgiums) for French soldiers… and that is why they aren’t called Belgium fries… but they are still incredibly popular there! In Belgium, you will find stands called “frituur”, which is where they serve fries all day! Fries in Belgium are fried twice… first to blanch and then to make golden… often in ox or horse fat. They are most commonly served with ‘Sauce Andalous’ or creamy white mayonaise!
- Peel the potatoes and trim them a little to obtain rectangles with almost straight edges. Cut the rectangles into long 1 cm-thick slices, then into 1 cm sticks. Pat dry on a tea towel.
- Preheat the oil in a deep-fryer or large deep saucepan to 150ºC.
- Very carefully drop the dried chips in the hot oil and cook for 5 minutes. When done, they should be still pale in color. Remove with a slotted spoon or wire basket and set aside.
- Increase the temperature of the oil to 190ºC. Gently drop the potatoes back into the oil and cook for 4 minutes or until golden and crisp. Drain on a paper towel and sprinkle with salt. Serve immediately with mayonnaise on the side.