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Ingredients
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Fries
Dipping Sauces
Method
Preparing the Fries
- 1
Cutting the Potatoes
Wash and peel the Russet potatoes. Cut them into thin strips, about 1/4 inch wide, to create fry shapes.
- 2
Soaking the Potatoes
Place the cut fries into a large bowl of cold water and let them soak for at least 30 minutes. This helps to remove excess starch, resulting in crispier fries.
- 3
Drying the Potatoes
After soaking, drain the fries and pat them dry with paper towels to remove any excess moisture.
- 4
Heating the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure the correct temperature.
- 5
Frying the Potatoes
Carefully add the dried fries to the hot oil in batches, ensuring not to overcrowd the pot. Fry for about 4-5 minutes or until golden brown and crispy.
- 6
Draining the Fries
Remove the fries with a slotted spoon and place them on a paper towel-lined plate to absorb excess oil.
- 7
Seasoning
While the fries are still hot, drizzle with truffle oil and sprinkle with sea salt and freshly ground black pepper to taste. Toss gently to coat.
Preparing the Dipping Sauces
- 8
- 9
Serving the Sauce
Transfer the curry ketchup to a small serving dish.
- 10
Serving the Mayonnaise
Transfer the mayonnaise to another small serving dish.