Gluten-Free Dutch Frites with Vegan Mayo

Ingredients

• about 910 g Potatoes
• 3 cups Oil
• 1 tsp Salt
• 1/2 cup Vegan Mayonnaise

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

Instructions

1. 1Peel the about 910 g Potatoes. Cut them lengthwise into sticks approximately 1.27 cm thick. Rinse the cut potatoes under cold running water until the water runs clear, then thoroughly pat them dry with paper towels.
2. 2Pour the 3 cups of Oil into a large, heavy-bottomed pot. Heat the oil over medium-high heat until it reaches a temperature of 163°C (160°C).
3. 3Carefully add about one-third of the dried potato sticks to the hot oil. Fry them for 5-7 minutes, until they appear lightly golden and softened. Using a slotted spoon, remove the fries from the oil and place them on a plate or a wire rack to cool completely for at least 10 minutes.
4. 4Increase the heat under the pot to bring the oil temperature up to 190°C.
5. 5Once the oil reaches the higher temperature, return the cooled fries to the hot oil in batches, frying each batch for 2-3 minutes. Continue frying until the fries are golden brown and visibly crispy. Remove the fries from the oil with a slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil.
6. 6Immediately sprinkle the hot fries with the 1 tsp of Salt. Serve the hot fries right away with the 1/2 cup of Vegan Mayonnaise for dipping.

Substitutions

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