Classic French Fries with Japanese Mayo

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

INGREDIENTS

• 1 ½ kg russet potatoes
• 2 litres vegetable oil for deep-frying
• Coarse salt
• Wafu^® Sesame Mayonaizu^® Japanese mayo

DIRECTIONS

1. 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.
2. Pour oil into a deep fryer about two-thirds up side. Heat oil over medium-low heat to 150°C.
3. Drain potatoes and dry well.
4. 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.
5. 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.
6. Sprinkle with salt to taste.
7. Serve fries with sesame mayo.

SERVES: 6
PREP TIME: 20 minutes
COOKING TIME: 40 minutes