Belgian fries

Ingredients for 4 servings:

• 1 ½ kg potatoes, waxy, large
• 2 egg yolks
• Salt
• White pepper, freshly ground
• 300 ml corn germ oil
• 2 tsp lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with homemade mayonnaise

Peel the potatoes and first cut them into slices no more than 1 cm thick, then into strips no more than 1 cm wide. Thickness is a matter of taste, but I wouldn’t recommend anything thicker than 1 cm or thinner than 0.6 cm, as they will either harden too quickly or brown too quickly on the outside, even though they aren’t yet cooked. Rinse the potato sticks under running water and place them in a bowl of water to remove the potato starch. Then dry them thoroughly with a paper towel or a tea towel. For the mayonnaise, whisk the egg yolks with a pinch of salt and a little pepper in a bowl until lighter in color and slightly creamy. Whisk the corn oil, first drop by drop, then in a thin stream. Finally, stir in the lemon juice. If the mayo is too thick, simply thin it with 1-2 tablespoons of lukewarm water. Heat the frying oil in the deep fryer to 160-170 degrees Celsius. Add the fries in batches and fry until light golden. This takes about 4-6 minutes. Remove and drain. Once all the fries are golden, heat the frying oil to 180-190 degrees Celsius and fry the fries in batches (the batches can be a bit larger here; I usually fry the last batch in just two batches) until golden brown. Line a colander with kitchen paper and catch the fries in it to absorb any excess fat. Remove the kitchen paper and lightly salt the fries. Serve with mayonnaise. I also like to sprinkle a little mild paprika over the fries.