Dutch Fries with Gluten-Free Frites Sauce

Ingredients

• 1.5 kg Russet Potatoes
• 3 cups Vegetable Oil
• 1 cup Mayonnaise (Nut-Free)
• 2 tbsp Lemon Juice
• 1 tbsp White Vinegar
• 1 tsp Sugar
• 1 tsp Salt
• 0.5 tsp White Pepper

Instructions

1. 1Peel the 1.5 kg Russet Potatoes and cut them lengthwise into thick-cut fries, approximately 1/2-inch (1.25 cm) wide. Place all the cut potatoes in a large bowl and cover completely with cold water; let them soak for at least 30 minutes to remove excess starch.
2. 2Drain the potatoes thoroughly and spread them on clean kitchen towels, patting them completely dry. In a deep fryer or a large, heavy-bottomed pot (at least 6-quart capacity), pour the 3 cups of Vegetable Oil and heat it over medium-high heat until it reaches 325°F (160°C) on a deep-fry thermometer.
3. 3Carefully add about one-third of the dried potatoes to the hot oil, ensuring the pot is not overcrowded. Fry for 5-7 minutes, stirring occasionally, until the fries are lightly golden and cooked through but not yet crispy; they should appear pale yellow and slightly tender. Remove the fries with a slotted spoon and place them on a wire rack set over a baking sheet to drain and cool.
4. 4Repeat the first frying process with the remaining potatoes in two more batches, allowing each batch to fry for 5-7 minutes until lightly golden. Let all the par-fried potatoes cool on the wire rack for at least 10-15 minutes, which helps achieve a crispier final texture; while they cool, increase the oil temperature to 375°F (190°C).
5. 5Once the oil reaches 375°F (190°C), carefully return one-third of the cooled, par-fried potatoes to the hot oil. Fry for 2-3 minutes, stirring constantly, until the fries are deep golden brown and visibly crispy. Remove the finished fries with a slotted spoon and transfer them to a clean wire rack or a bowl lined with paper towels to drain, then repeat with the remaining two batches.
6. 6In a medium bowl, combine the 1 cup of Nut-Free Mayonnaise, 2 tablespoons of Lemon Juice, 1 tablespoon of White Vinegar, 1 teaspoon of Sugar, 1 teaspoon of Salt, and 0.5 teaspoon of White Pepper. Stir vigorously with a whisk or spoon until all ingredients are thoroughly combined and the sauce is smooth.
7. 7Serve the Dutch Fries immediately while they are hot and crispy, alongside the prepared Frites Sauce for dipping.

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