Fries with Frikandel (Soy-Free)

Ingredients

• 2 large Potatoes (Russet)
• 2 sausages Frikandel (Soy-Free)
• 3 cups Vegetable Oil (for frying)
• 4 tbsp Mayonnaise (Soy-Free)
• 4 tbsp Curry Ketchup
• 1/4 cup Onions (optional, diced)

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

Instructions

1. 1Peel the 2 large Russet potatoes. Cut them into thick fries, approximately 1.27 cm (1.25 cm) wide. Rinse the cut potatoes thoroughly in cold water, then pat them completely dry with paper towels.
2. 2Pour the 3 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) on a deep-fry thermometer.
3. 3Carefully add about half of the cut potatoes to the hot oil. Fry for 5-7 minutes, until the fries are lightly golden and slightly softened. Using a slotted spoon or spider, remove the par-fried potatoes and place them on a wire rack set over a baking sheet to drain; repeat with the remaining half of the cut potatoes.
4. 4Increase the oil temperature to 190°C. Carefully return all of the par-fried potatoes to the hot oil, frying for 2-3 minutes until they are golden brown and crispy. Remove the finished fries from the oil and place them back on the wire rack to drain.
5. 5Carefully place the 2 sausages Frikandel (Soy-Free) into the hot oil at 190°C. Fry for 3-5 minutes, turning occasionally, until they are golden brown and heated through to an internal temperature of 74°C. Remove the frikandel from the oil and place them on the wire rack to drain.
6. 6Arrange the hot fries and the 2 cooked frikandel sausages on serving plates. Serve immediately with the 4 tbsp Mayonnaise (Soy-Free), 4 tbsp Curry Ketchup, and the optional 1/4 cup of diced onions on the side.

Substitutions

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