• Cooking Time: 40
  • Servings: 6
  • Preparation Time: 20


French fries wrapped in a paper cone and dipped in Japanese mayo. Oh là là!


  • 1 ½ kg russet potatoes
  • 2 litres vegetable oil for deep-frying
  • Coarse salt
  • 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.

Categories: Deep Fryer 

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