fresh fries with mayo dip

4 large, floury potatoes
canola oil, for deep frying
Kosher or coarse sea salt

Scrub potatoes, rinse and then pat dry with a kitchen, or paper, towel. Cut each into ½-inch by 2 to 3-inch strips.

Fill deep fryer with oil to about half-full. Heat oil to 300 F. Fry potatoes in small batches for 5-8 minutes (they will still be pale). Lift out of oil and drain on baking sheet lined with paper towels. Increase the temperature of the oil to 400 F. Fry potatoes a second time for 2-3 minutes, or until they’re crispy and golden. Drain on paper towels. Pile fries onto a heated serving platter and sprinkle generously with salt. Serve immediately.

Notes:
Floury potatoes are high in starch, contain little water and are the best choice for this application (think good old bakers). White or orange-fleshed sweet potatoes also make fabulous fries and can be made using exactly the same method.
Fries can be partially prepared a few hours ahead of time. Just save the final frying until you’re ready to serve.

Flavoured Mayos
Combine ¼ cup mayonnaise (store-bought or home-made) with the one of the following flavours:
2 tsp prepared pesto
2 tsp sambal oelek (chilli paste)
1 tbs salsa,1 tbs sour cream, 1 tsp hot sauce (optional) and 1 tsp chopped fresh cilantro
1 tsp Patak’s Indian curry paste (mild or hot)