Basket of Fries Recipe
hand cut russets, twice-fried to golden, alabama white sauce on the side
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Ingredients
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Fries
Alabama White Sauce
Method
Prepare the Fries
Cut the Potatoes
Wash and peel the russet potatoes. Cut them into thick fries, about 1/2 inch wide.
Soak the Fries
Soak the cut fries in cold water for at least 30 minutes to remove excess starch. Drain and pat dry.
Second Fry
Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels and season with salt to taste.
Prepare the Alabama White Sauce
Mix the Sauce
In a bowl, combine mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, black pepper, and salt. Whisk until smooth and creamy.
Chill the Sauce
Cover the sauce and refrigerate for at least 30 minutes to allow the flavors to meld.