Summary

Ingredients

For the sauce: (mayonnaise)

• 2 egg yolks
• 1 tablespoon lemon juice
• 1 teaspoon mustard, medium hot
• 300 ml vegetable oil, neutral taste
• Salt and pepper, white

Also: for the french fries

• 1 ½ kg potato (s), Bintje
• Oil, for frying, e.g. peanut oil
• salt
• 2 pinches sea salt (Fleur de Sel)
• 1 pinch turmeric
• 1 pinch paprika powder
• 1 clove (s) garlic, roughly diced, to taste
• Pepper, to taste

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Instructions

1. First bring all the ingredients for the mayonnaise to room temperature so that the mayonnaise does not curdle later. Now mix the egg yolk, lemon juice, mustard, salt and pepper well, then first drop by drop, later in a thin stream, while constantly beating with the whisk, pour in the oil until the mayonnaise has the desired consistency. Season again to taste and set aside.
2. The french fries can be prepared in three ways. In any case, first cut even, rectangular sticks 1 cm thick and 8-10 cm long from the peeled potatoes and place them in cold water for 20 minutes to remove the starch so that they do not stick to each other.
3. For the first two types of preparation you put enough oil in a deep fryer or in a pot of similar size. If you choose the pot, the stove should not have an open flame, as leakage of the fat can quickly lead to a fire. Now heat the oil to about 150 degrees and add the well drained and dried potatoes to the oil in portions. They must be completely covered with the oil. The temperature will now drop by around 20-30 degrees and the potatoes will be blanched in practically 8 minutes. Then you lift it out with a ladle, place it on kitchen paper and raise the oil temperature to 180 degrees. Now put the potatoes back into the fat and bake them until they are golden brown and then degrease them on kitchen paper.
4. Mix the salt, turmeric and paprika powder in a steel bowl, immediately turn the french fries in it and mix again with a little fleur de sel, serve immediately, hot and cross with the mayonnaise.
5. The following 3rd version is more oil-saving:
6. Heat 2 tablespoons of the oil in a deep, non-stick pan, turn the potato slices in it for about 2 minutes, season with salt until all over with the oil and place in the 180 degree oven for about 30 minutes on a baking sheet lined with baking paper bake yellow. Turn there at least once, season again with a little fleur de sel, sprinkle with a little pepper if you like and add to the bowl with the mixture of turmeric and paprika powder, mix well there.
7. If you like, you can flavor the oil with a little garlic before adding the potatoes. An advantage of this method, as this is not possible with deep-frying.
8. Always serve the french fries quickly and hot, as they will later become soft and mushy.