Dutch Fries (Patat) with Vegan Mayo
Classic Dutch-style thick-cut fries, served with a creamy, dairy-free, and egg-free vegan mayonnaise. A simple and satisfying lunch option.
Ingredients
- about 910 g Russet Potatoes
- for frying Vegetable Oil
- to taste Salt
- 1 cup Vegan Mayonnaise
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Peel the potatoes and cut them into thick fries.
- 2Soak the fries in cold water for at least 30 minutes to remove excess starch.
- 3Heat the vegetable oil in a deep fryer or large pot to 162.8°C (160°C).
- 4Fry the fries in batches for about 5-7 minutes, until lightly golden. Remove and drain on paper towels.
- 5Increase the oil temperature to 190°C.
- 6Fry the fries again for 2-3 minutes, until golden brown and crispy.
- 7Drain on paper towels and sprinkle with salt.
- 8Serve hot with vegan mayonnaise.
Substitutions
Mayonnaise → Vegan Mayonnaise
DAIRY, EGG
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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