Frites Recipe

Prepare and soak potatoes

Peel the potatoes (optional) and cut into evenly sized sticks about 1 cm (3/8 inch) thick. Rinse the cut fries under cold running water to remove surface starch. Place the cut fries in a large bowl and cover with cold water. Let them soak for at least 30 minutes, or up to 2 hours (this removes excess starch and helps them crisp).

Par-cook (blanch) the fries - first fry

Drain the soaked potatoes and pat thoroughly dry with clean kitchen towels or paper towels. Heat the frying oil in a deep fryer or heavy pot to 150°C (300°F). Fry the potatoes in small batches for 4–6 minutes until softened and pale (not browned). Use a slotted spoon to transfer to a wire rack or tray lined with paper towels to drain. Let cool for at least 15 minutes; you can refrigerate for quicker cooling if desired.

Final fry to crisp

Increase the oil temperature to 180–190°C (355–375°F). Fry the cooled, par-cooked fries in small batches for 2–4 minutes or until golden brown and crisp. Remove with a slotted spoon and drain briefly on paper towels or a wire rack. Immediately sprinkle with kosher or sea salt (to taste, about 2 tsp total for the batch) while hot so salt adheres. Serve hot with mayonnaise.

Notes on oil and safety

Do not overcrowd the fryer—crowding lowers temperature and causes soggy fries. Use a thermometer to maintain oil temperature. Let oil cool before disposing or storing. Keep children and pets away from hot oil.

Prepare ingredients

Make sure egg yolks and mustard are at room temperature. Measure oils so you can add them steadily. Have a small bowl of cold water ready to adjust consistency if needed.

Emulsify mayonnaise

In a medium bowl whisk together the 2 egg yolks, Dijon mustard, and white wine vinegar (or lemon juice) until smooth and slightly pale. Begin adding the neutral oil drop by drop while whisking vigorously to form an emulsion. As the mixture thickens, you can add the oil in a thin, steady stream, whisking constantly. If you prefer, use a stick blender: combine yolks, mustard, and vinegar in a tall container, place blender base on the bottom, start blending, and slowly pour oil in until emulsified.

Finish and season

Once all neutral oil has been incorporated and mayonnaise is thick, whisk in the extra-virgin olive oil (for flavor) if using. Season with 3/4 tsp salt and 1/4 tsp freshly ground black pepper. If the mayonnaise is too thick, whisk in 1 tsp cold water at a time until you reach desired consistency. Taste and adjust salt, acid (a few drops of vinegar or lemon), or pepper as needed.

Storage and safety

Use the mayonnaise within 2–3 days if stored in an airtight container in the refrigerator because it contains raw egg. For a safer alternative, use pasteurized egg yolks or a store-bought mayonnaise.