We hardly ever use our deep-fryer around here. It’s usually pulled out for special occasions only – and if I crave something like, in this case, French fries with ketchup and mayo. In Germany these are called pommes frites, or “Pommes” for short – so this way of eating them is simply “Pommes Rot/Weiß” or “red ‘n’ white fries”.
Admittedly, the thought of putting mayo on fries has grossed a few of our friends out over the years, yet when they tried this combo, they were instant converts. Not that you need any more grease on this dish, but then I thought the same about sour cream on latkes or pierogies… :)
One important tip for making perfect home-made French fries: potatoes have a tendency to get soggy in the fryer, so fry them for 2 or so minutes, take them out and put them on a paper towel. Then fry them for 4 more minutes or until crisp. Works like a charm.
My kids love these, and yours will, too.
How do you like your fries?
- up to 10 medium potatoes, cut into thin wedges
- salt to taste
- ketchup and mayonnaise for serving
- Heat your deep-fryer to 355 F. Use only fresh frying oil, preferably peanut or something similar.
- Fry the potato wedges one handful at a time for 2 or so minutes. Take them out and put them on a paper towel. Then fry them for 4 more minutes or until crisp.
- Salt to taste.
- Serve with ketchup and mayonnaise.