Fries Recipe

Prepare potatoes

Peel the potatoes (optional) and cut each into 1/3–1/2 inch (8–12 mm) thick sticks. Rinse cut fries under cold running water until the water runs clear to remove excess starch.

Soak

Place the cut potatoes in a large bowl and cover with cold water (about 1600 ml). Add 2 tablespoons kosher salt and stir to dissolve. Soak for at least 30 minutes, preferably 1 hour, in the refrigerator. This firms the potatoes and removes more starch for crispiness.

Dry

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat completely dry — moisture will cause oil to splatter and prevents crisping. Allow to air-dry for 10–15 minutes after patting.

First fry (blanch)

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Fry the potatoes in batches (do not overcrowd) for 4–5 minutes per batch until they are cooked through but pale and limp — not browned. Use a slotted spoon to transfer fries to a wire rack set over a baking sheet to drain and cool for 10–15 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches again for 2–4 minutes until golden brown and crisp. Remove with a slotted spoon and immediately season with 1 teaspoon fine salt while still hot. Transfer to a serving platter.

In a small bowl combine 4 tablespoons Dijon mustard, 2 tablespoons whole-grain mustard, 1 tablespoon honey, 1 teaspoon white wine vinegar and 1 teaspoon extra-virgin olive oil. Add the finely chopped shallot (1 tsp) and chopped chives (1 tsp). Season with 1/4 teaspoon salt and 1 teaspoon freshly ground black pepper. Whisk until smooth but with visible mustard seeds. Taste and adjust sweetness, acidity or salt to preference. Let sit at room temperature for 10 minutes before serving to allow flavors to meld.

In a medium bowl, whisk together 2 egg yolks, 1/2 teaspoon Dijon mustard, 1 tablespoon lemon juice, and 1/2 teaspoon white wine vinegar until combined.

Start adding the neutral oil very slowly — drop by drop at first — while whisking vigorously to form an emulsion. As mixture thickens and emulsifies, you can add oil in a thin, steady stream. Continue until all 240 ml neutral oil is incorporated and the mayo is thick.

Whisk in 15 ml extra-virgin olive oil for flavor. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon white or black pepper. Taste and adjust acidity with a little more lemon juice or salt if needed. If the mayo is too thick, thin with 1–2 teaspoons water.

Refrigerate for at least 15 minutes before serving to let flavors settle. Use within 2 days.