Belgian Frites

Ingredients

• 4 pcs Bintje Potatoes
• 1 l Peanut Oil
• 1.25 tsp Kosher Salt
• 4 tbsp Mayonnaise
• 1 tsp Yellow Mustard

Method

1. Peel {bintje_potatoes} if you like, then cut them into thick batons. Rinse well under cold water, then soak briefly so excess starch washes away for a crisper finish.
2. Drain the {bintje_potatoes} and dry them very well with a clean towel. A dry surface helps them blanch instead of steam in the {peanut_oil}.
3. In a small bowl, stir {mayonnaise} with {yellow_mustard} and a small pinch of {kosher_salt} until smooth and sharp.
4. Heat the {peanut_oil} in a deep heavy pot to medium heat. Fry the {bintje_potatoes} in small batches until tender but pale, then lift out and salt lightly with some of the remaining {kosher_salt}.
5. Let the {bintje_potatoes} cool on a rack until the surface looks dry and slightly tacky. This rest helps the second fry turn deeply crisp.
6. Raise the {peanut_oil} to high heat and fry the {bintje_potatoes} again until deeply golden and audibly crisp. Drain well, season at once with the remaining {kosher_salt}, and serve immediately with the {mayonnaise} mixture.