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Russett potatoes washed, peeled (I couldn't find the potato peeler so I used a knife), cut thickly, soaked in cold water for a few minutes and drained, then dried with a towel.
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First frying for 5 minutes in what I estimated was around 160°C oil.
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This was in between high and low heat
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Fries "sweating" for 1/2 hr
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Ingredients for the sauce: Albert Heijn Fritesaus, Albert Heijn Curry(-Ketchup) and Onion (for dicing into uitjes to complete the speciaal sauce)
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Prepared sauce. The onion is supposed to go on top of the sauces, but I'm lazy so it always goes on the bottom.
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I was supposed to fry them at 190°C for the second frying for 2 minutes until crispy and golden brown, but high heat was apparently too high - this is what they looked like after only 40 seconds. They were Chao Tar and too crispy (crunchy, even). Luckily, I still had 1 batch left.
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2nd batch, tossed with some salt - they were ok. This was for just under 2 mins (I accidentally stopped my stopwatch so took it out a bit early). The flame looked similar to the first time - it was at the point just before the outer ring of gas caught fire.
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Frites with the sauce
Post-mortem: All in all, quite good for a first attempt and without a thermometer. I think I should fry them a bit longer in both fryings for better crispyness.