Dutch Fries with Vegan Mayo and Satay Sauce

Ingredients

• about 910 g Russet potatoes, peeled and cut into fries
• 4 cups Vegetable oil, for frying
• 1 tsp Salt
• 1 cup Vegan mayonnaise
• 1 cup Satay sauce (peanut sauce)

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

Instructions

1. 1Place the about 910 g Russet potatoes, cut into fries, in a large bowl and cover with cold water. Let them soak for at least 30 minutes to remove excess starch, then drain them very well and pat them completely dry with paper towels.
2. 2Pour the 4 cups of vegetable oil into a deep fryer or a large, heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 163°C (160°C).
3. 3Carefully add about one-third of the dried fries to the hot oil, being careful not to overcrowd the pot. Fry for 5-7 minutes, until the fries are lightly golden. Use a slotted spoon to remove the fries and drain them on paper towels.
4. 4Increase the oil temperature to 190°C.
5. 5Add the lightly fried fries back into the hot oil, again in batches if necessary to avoid overcrowding. Fry for another 2-3 minutes, until the fries are golden brown and crispy. Remove them with a slotted spoon and drain on fresh paper towels.
6. 6Immediately season the hot fries with the 1 tsp of salt.
7. 7Serve the hot Dutch fries with the 1 cup of vegan mayonnaise and the 1 cup of satay sauce on the side for dipping.

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