DIY French fries at home!

● Ingredients

5 large potatoes

1L sunflower oil or french fry oil

Sea salt: a little

● Method

1. Wash and peel the potatoes, slice them, and then cut them into thick strips. Use a clean cloth to absorb the water from the potatoes.

2. Heat oil in a pot and test if the oil is hot enough. Take a small piece of potato fries and put it in the pot.

3. Put the fries on a napkin to absorb the oil and sprinkle a little sea salt and white wine vinegar on them while they are still hot.

Tips

1. Use large, firm potatoes, not soft ones.

After peeling, make sure to dry the potatoes before frying.

2. French fries drizzled with white wine vinegar are very tasty and appetizing and are commonly eaten in northern France.

3. If the fries are not browned enough (sometimes it's the variety), pick up the potatoes during the first frying, raise the oil temperature to 180 degrees and fry them in the frying pan for 3 minutes. 4.

Another method: Cut potatoes into strips and soak them in a pot of cold water for 30 minutes, changing the cold water several times until the water becomes clear, and finally, wipe the water out of the potatoes with a clean cloth. This method is ideal if you are using potatoes that have just been dug out of the ground.

Sprinkle with sea salt and 1 tsp. of white vinegar, or dip in French mayonnaise or Samourai sauce.\

How to make Samourai Sauce

When making this sauce, you can taste it as you make it, and then add or subtract the number of mashed peppers and ketchup according to your preference.

● Ingredients:

1 tbsp Mustard

1 egg yolk

200ml sunflower oil

1 tbsp Ketchup ketchup

1 bottle cap White wine vinegar

1 tbsp pureed chili pepper

Sea salt, ground pepper

How to Make

1. Put the mustard and egg yolk into a mixing bowl and mix with a whisk, slowly pour in the oil while whisking.

2. When the oil is finished, add the white wine vinegar, and keep whisking, then add the ketchup and chili paste, and finish with salt and pepper to taste.

Tips

1. In Northern France, we use North African harissa pepper puree which is very spicy because it is neutralized with white wine vinegar to reduce the spiciness.

2. Besides sunflower oil, you can also use olive oil or peanut oil.