Frites with Fritesaus (Dutch Fries with Sauce)

Ingredients

• about 910 g Russet potatoes, peeled and cut into thick fries
• 4 cups Vegetable oil, for frying
• 0.5 cup Mayonnaise (egg-free)
• 0.25 cup Yogurt (dairy or plant-based, unsweetened)
• 1 tablespoon White vinegar
• 1 teaspoon Yellow mustard
• 0.5 teaspoon Onion powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

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

Instructions

1. 1Rinse the about 910 g Russet potatoes, cut into thick fries, under cold water, then pat them completely dry with paper towels.
2. 2Heat the 4 cups of vegetable oil in a deep fryer or large, heavy-bottomed pot to 162.8°C (160°C).
3. 3Carefully add a batch of the dried fries to the hot oil and fry for 5 to 7 minutes, until they are lightly golden. Use a slotted spoon to remove the fries from the oil and place them on a plate to cool slightly.
4. 4Increase the oil temperature to 190°C.
5. 5Return the cooled fries to the hot oil in batches and fry for another 2 to 3 minutes, until they are golden brown and crispy. Remove the fries from the oil and drain them on paper towels.
6. 6In a medium bowl, combine the 0.5 cup of egg-free mayonnaise, 0.25 cup of yogurt, 1 tablespoon of white vinegar, 1 teaspoon of yellow mustard, 0.5 teaspoon of onion powder, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir everything together until it is well combined to make the fritesaus.
7. 7Serve the hot, crispy fries immediately with the prepared fritesaus.

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