French Fries

For the fries

1. Wash and peel the potatoes.

2. Slice the potatoes lengthwise into thin, evenly sized fry sticks.

3. Place the cut potato sticks into a bowl of clean water and soak.

   Then 20 min of waiting

4. Bring a large pot of water to a boil over high heat.

5. Add the salt, vinegar, and drained potato sticks to the boiling water, covering with a lid.

6. Boil until slightly softened, about 5 minutes.

7. Drain the potatoes in a colander.

8. Spread the drained potatoes onto a clean cotton cloth and allow to dry completely under a fan.

   Then 30 min of waiting

9. Heat oil in a pan over medium-high heat until moderately hot.

10. Fry the potato sticks in batches for 2–3 minutes until lightly golden, without letting them fully crisp or brown.

11. Remove the partially fried potatoes to a wire basket and allow to cool completely at room temperature.

    Then 15 min of waiting

12. Reheat the oil until very hot and smoking.

13. Fry the cooled potato sticks a second time in batches over high heat until crispy and golden brown, 2–3 minutes per batch.

14. Drain on a wire mesh rack to maintain crispness.

For the sauce

15. Mix the mayonnaise, tomato sauce, red chilli sauce, vinegar, and salt together in a small bowl until fully combined.

16. Older potatoes (such as Chipsona) work best as they contain less moisture and higher starch.

17. The first fry cooks the interior while the second fry creates the signature crunchy exterior.

18. After the first fry and cooling step, the partially cooked fries can be frozen in an airtight container for up to 3 months.