Gluten-Free Frites (Dutch Fries) with Mayonnaise

Ingredients

• 2 lbs Russet potatoes, peeled
• 4 cups Vegetable oil, for frying
• 1 tsp Salt
• 1/2 cup Mayonnaise

Instructions

1. 1Using a sharp knife, cut the 2 lbs of peeled Russet potatoes into sticks approximately 1/4-inch thick. Place the cut potatoes in a large bowl and rinse them under cold running water until the water runs clear. Drain the potatoes well, then spread them out on paper towels and pat them completely dry.
2. 2Pour the 4 cups of vegetable oil into a deep fryer or a large, heavy-bottomed pot. Place the pot over medium-high heat and heat the oil until a deep-fry thermometer reads 300°F (150°C).
3. 3Carefully add a single layer of the dried potato fries to the hot oil, ensuring the oil temperature remains at 300°F (150°C). Fry the potatoes for 5-7 minutes, until they appear softened and cooked through but have not yet developed any brown color. To avoid overcrowding, fry the potatoes in batches as needed.
4. 4Using a slotted spoon or spider, carefully remove the par-fried potatoes from the oil and transfer them to a wire rack placed over a baking sheet. Allow the potatoes to cool completely to room temperature for at least 15-20 minutes; this cooling period is crucial for achieving the desired crispy texture in the final fries.
5. 5Increase the heat under the pot to high and bring the oil temperature up to 375°F (190°C).
6. 6Once the oil reaches 375°F (190°C), carefully return a single layer of the cooled, par-fried potatoes to the hot oil. Fry them for 2-3 minutes, turning them occasionally with the slotted spoon or spider, until they are golden brown, visibly crispy, and float to the surface of the oil. Continue to fry in batches as needed.
7. 7Using a slotted spoon or spider, remove the golden-brown fries from the oil and transfer them to a fresh layer of paper towels to drain any excess oil.
8. 8Immediately transfer the hot fries to a serving bowl and sprinkle them evenly with the 1 tsp of salt. Serve the fries hot with the 1/2 cup of mayonnaise on the side.

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