Dairy-Free Dutch Frites with Vegan Mayo

Ingredients

• 2 large Russet Potatoes
• 2 cups Oil for Frying
• 1/2 tsp Salt
• 1/2 cup Vegan Mayonnaise
• 1/4 tsp Optional: Paprika or other spices

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the 2 large Russet Potatoes. Carefully cut each potato lengthwise into thick strips, approximately 1.27 cm thick, to form the fries.
2. 2Place all the cut potato fries into a large bowl and completely cover them with cold water. Let them soak for at least 30 minutes to remove excess starch, which helps the fries become crispy.
3. 3Drain the fries thoroughly and pat them very dry using paper towels; this step is important to prevent oil splattering. Pour the 2 cups of Oil for Frying into a large, heavy-bottomed pot or deep fryer and heat it over medium-high heat until it reaches 163°C (160°C).
4. 4Carefully add about half of the dried fries to the hot oil. Fry for 5-7 minutes until they appear lightly golden and softened but are not yet fully cooked through. Use a slotted spoon to remove these fries and place them on a plate lined with paper towels to drain; repeat this process with the remaining half of the fries.
5. 5Increase the oil temperature to 190°C. Once the oil reaches this temperature, carefully return all of the partially cooked fries to the hot oil. Fry for another 2-3 minutes until they turn golden brown and become visibly crispy.
6. 6Promptly remove the golden brown fries from the oil with a slotted spoon and drain them again on fresh paper towels. Immediately transfer the hot fries to a serving bowl and season them with the 1/2 tsp Salt and the 1/4 tsp Optional: Paprika or other spices, tossing gently to ensure an even coating.
7. 7Serve the hot, seasoned Dutch frites immediately with the 1/2 cup Vegan Mayonnaise on the side for dipping.

Substitutions

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