Eosinophilic Esophagitis Friendly Belgian Frites
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Learn more →Ingredients
4 servings
- 3 lbs russet potatoes (about 4 large), peeled
- 6 cups beef tallow or neutral oil (such as peanut or sunflower oil), for frying
- kosher salt, to taste
For serving
- ½ cup mayonnaise
Can be omittedmayonnaise
- 1 tsp fresh lemon juice
- ¼ tsp white pepper
Instructions
- 1
Cut the peeled potatoes into sticks about 3/8 inch (1 cm) wide and 3 inches (7.5 cm) long — aim for uniform thickness so they cook evenly. Place the cut potatoes in a large bowl of cold water and soak for 20–30 minutes, until the water turns slightly cloudy.
- 2
Drain the potatoes and spread them in a single layer on a clean kitchen towel or paper towels. Pat thoroughly dry — any surface moisture will cause the oil to spatter and will prevent crisping.
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