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)

Instructions

1. 1Peel the 2 large Russet potatoes. Cut them into thick fries, approximately 1/2-inch (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 325°F (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 375°F (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 375°F (190°C). Fry for 3-5 minutes, turning occasionally, until they are golden brown and heated through to an internal temperature of 165°F (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

Related Guides