Peel the potatoes and cut them first into approx. 1 cm thick slices, then into approx. 1 cm wide strips. The thickness is a matter of taste, but I would not recommend thicker than 1 cm and thinner than 0.6 cm, because then they either harden too quickly or brown too quickly on the outside, although they are not yet cooked.
Rinse the potato sticks under running water and place them in a bowl of water so that the potato starch is removed. Then dry well in kitchen paper or a drying cloth.
For the mayonnaise, beat the egg yolks with a pinch of salt and a little pepper in a bowl with a whisk until it becomes lighter and a little creamy. Add the corn oil, beating constantly, first drop by drop, then add in a thin stream. Finally stir in the lemon juice. If the mayo is too thick, just dilute it with 1 - 2 tablespoons of lukewarm water.
Heat the frying oil in the deep fryer to 160 - 170 degrees. Add the fries in portions and bake until light yellow. This takes about 4 - 6 minutes. Remove and drain. When this has happened to all of the fries, heat the deep-frying oil to 180-190 degrees and bake the fries in portions (the portions can now be a little larger, I usually do the last deep-frying in just 2 passes) until golden brown.
Line a colander with kitchen paper and collect the fries in it so that the excess fat is soaked up. Remove the paper towels and lightly salt the fries. Serve with the mayonnaise.
I also like to put some mild paprika over the fries.
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