Frites Maison Et Mayonnaise Recipe

Peel and cut

Peel the potatoes and cut into 1 cm (about 3/8 in) thick batons/sticks. Try to keep lengths and thickness consistent for even cooking. Rinse the cut fries under cold running water to remove surface starch.

Simmer (first cook)

Place the cut potatoes in a large saucepan and add enough cold water to cover by about 2 cm. Add 1 tsp of the salt. Bring to a gentle simmer over medium heat and cook until the potato centers are just tender but not falling apart, about 6–8 minutes depending on thickness. You should be able to pierce but the stick still holds shape.

Shock and dry

Prepare an ice bath (ice + 1.2 L cold water). Drain the potatoes into a colander and immediately plunge them into the ice bath to stop cooking. Leave for 5–10 minutes to cool completely. Drain well and spread the fries in a single layer on a wire rack or baking tray lined with paper towels. Pat dry thoroughly; moisture will cause oil spatter and prevent crisping. For best results refrigerate uncovered for 30–60 minutes to further dry the surfaces.

First fry (blanch in oil)

Heat oil in a heavy-bottomed pot or deep fryer to 130°C (265°F). If you don't have a thermometer, keep oil at a low shimmering temperature. Fry the potatoes in batches — don't overcrowd — for about 4–6 minutes per batch until the outsides are slightly set and pale (no browning). Remove with a slotted spoon and drain on paper towels. Let fries cool to room temperature (about 15–20 minutes) or refrigerate 15–30 minutes.

Freeze or rest (optional step for extra crisp)

For an even crisper result you can freeze the blanched fries on a tray until firm (30–60 minutes) or refrigerate until cold. This step helps create small ice crystals that disrupt the starch and lead to extra crunch when fried again.

Second fry (crisp)

Reheat the oil to 175°C (350°F). Fry the blanched (and chilled/frozen if you used that step) fries in batches for about 3–4 minutes until a light golden color and beginning to crisp. Remove and drain on paper towels. Let rest for 5–10 minutes.

Final fry (color & finish)

Increase oil temperature to 190–195°C (375–385°F) for the final blast. Fry the fries in small batches for 1–2 minutes until deep golden-brown and very crisp. Remove with a slotted spoon, drain briefly on a wire rack or paper towels, and immediately toss with the finishing fine sea salt (use the remaining 1 tsp salt) while still hot.

Prepare egg base

Ensure egg yolks are at room temperature. In a medium bowl or the bowl of a food processor, whisk together the egg yolks, Dijon mustard (1 tbs), whole-grain mustard (1 tbs), and white wine vinegar until smooth.

Emulsify

If whisking by hand: begin adding the neutral oil drop by drop while whisking vigorously in a steady motion until the emulsion forms. Once it begins to thicken, you can add the oil in a thin, steady stream until integrated. If using a food processor or stick blender: with the machine running, drizzle the oil in slowly until the mixture thickens, then pour more steadily until all oil is incorporated. The finished mayo should be thick and creamy.

Season

Stir in the lemon juice, 1 tsp salt, and 1 tsp black pepper. Taste and adjust seasoning. If desired, thin slightly with a teaspoon of water or extra lemon juice. Transfer to a serving bowl and refrigerate until ready to serve. The mustard mayo can be made several hours ahead and kept covered in the fridge for up to 2 days.

Plate the fries immediately after final frying for best texture. Sprinkle optional chopped fresh parsley over fries for color. Serve hot with the mustard mayonnaise in a small bowl alongside for dipping.