Belgian Frites
Ingredients
| 2 Pound | russet or Yukon Gold potatoes (about 7 small potatoes) | | to fill deep fryer | Vegetable oil |
| 1 Tablespoon | fresh basil, chopped |
| 1/3 Cup | mayonnaise |
| to taste | Sea salt and fresh ground black pepper |
Directions
Fill deep fryer with oil and heat to 320 degrees Fahrenheit. Wash and peel potatoes. Cut into 1/2-inch sticks. Place sticks in colander and rinse with cold water to remove excess starch. Pat dry with a kitchen towel to avoid oil splatters and uneven cooking. Fry a small batch of sticks for 6-8 minutes. While frying, mix chopped basil with mayonnaise in a small bowl to make dip. Set aside. Remove potatoes from oil and place on paper towels to drain. Let cool for 30 minutes. Repeat with remaining raw potato sticks. Turn up fryer temperature to 375 degrees Fahrenheit. Return small batches of sticks to fryer for 2-4 minutes until golden brown and crisp. Remove from oil and place on paper towels to drain. Transfer to serving plate, season with salt and pepper to taste and serve with dip.