Classic French Fries with Japanese May
1 ½ kg russet potatoes
2 litres vegetable oil for deep-frying
Wafu® Sesame Mayonaizu® Japanese mayo
Wash and peel potatoes. Cut out any eyes or dark spots. Slice potatoes lengthwise into 5 mm thick sticks. Transfer cut potatoes to a large bowl and rinse thoroughly with cold water. Cover with water and ice and refrigerate for 1 hour.
Pour oil into a deep fryer about two-thirds up side. Heat oil over medium-low heat to 150°C.
Drain potatoes and dry well.
Increase heat to medium-high to 160°C. Add potatoes in batches. Deep-fry potatoes until tender and until they start to change colour, about 6 minutes. Using a skimmer or slotted spoon, remove fries from oil and transfer to paper towel-lined rack. Let drain and rest for 10 minutes to 1 hour.
French fries need to be fried twice. When ready to serve, reheat oil to 190°C. Refry potatoes in batches for 3 minutes or until crisp and golden. Transfer fries to paper towel-lined rack.
Sprinkle with salt to taste.
Serve fries with sesame mayo.
Pairs Well With
French fries wrapped in a paper cone and dipped in Japanese mayo. Oh là là!