Every once and a while you have to splurge. When you do, why not go all out and make fresh cut French fries with a little dollop of basil mayo?? The fact that my son adores French fries, or “sense size” as he calls them, is the perfect reason to make this indulgent treat.
You’ve got to decide what size fries you like best and then slice away. I prefer them in between the size of shoestrings and steak fries. You can’t buy that size in a bag of frozen fries from the grocery store. Plus, they never taste as good as freshly cut fries.
I usually peel and slice the potatoes in the morning and then soak them in the fridge until I’m ready to fry them later that day.
Make sure you really pat the potatoes dry before you place them in the hot oil.
This is what your oil should look like when the potatoes go in; hot enough to be jumping, but not too hot that it will burn the fries before they’re cooked. It’s a delicate balance, so if you’re unsure when you first start to fry, just place a few in at a time until you get the heat just right. I have a gas range and it’s perfect at medium-low.
I am very particular about sea salt. For these fries, I really like this salt. It is a natural Greek sea salt from Crete and it is not too course or too fine. At the top of the jar it reads “Thalassino Alati”, which directly translates to “Sea Salt”. You can no doubt find this variety online or at your local Greek market, if you have one.
Make sure to sprinkle with sea salt while they’re hot!! When vacationing in Greece, we also top them with crumbled feta cheese, but since I didn’t have any on hand, I went with the mayo for dipping