Frites/Friet/Chips - The Real deal
Combine these master class frites with the sauces found in the recipe section of the blog. Instead of Mari Piper you can take sweet potatoes as well the frites are just not as crispy but still delicious. TIP: Do not use “Frites sauce” but Mayonnaise! Frites Special is a Dutch classic. Add Mayonnaise, Kethup and drizzle small chopped onions over this. Go English and add some malt vinegar! I prefer mayonnaise or garlic mayonnaise with frites Delicious!
≈ 310 kcal · 4 g protein · 38 g carbs · 16 g fat — AI estimate per serving
Ingredients
Method
- 1
Wash the frites carefully in luke warm water for 15 minutes (Add salt to the water to make the chips more crispy 5 – 10 grams per liter of water). Dry them off and let them dry in a cloth for 60 minutes and bring close to cooking let simmer untill they almost fall apart. Carefull here you do not want watery mashed potatoes. Gently lift out of the water and let the potatoes dry for atleast 30 minutes longer is better.
- 2
Fill your deep fat fryer with peanut oil, beef fat or duck fat and heat slowly to 140 – 150 degrees celcius for 2 – 6 minutes (pending potatoe type and size) in small batches until golden yellow. Drain and let them cool for 30 minutes
- 3
For the final stage heat the oil to 180 - 190 degrees Celsius and fry the frites for 3 - 4 minutes. Drain and put in the frites in a large bowl and add a little salt to taste and shake. Important use small batches to maintain the temperature of the oil. Use nice sea salt to season the frites
