Peel the potatoes, cut them with a fry cutter, and then soak them in warm water for 3 minutes.
Rinse and pat dry.
First, pre-bake without oil for 15 minutes at 130°C.
Then shake in 1 tablespoon of peanut oil.
Bake for another 8 minutes at 180°C; the longer you bake them, the crispier they get.
Homemade curry mayonnaise: Take a tall measuring cup that your immersion blender fits into.
Add the egg, mustard, spices, pepper, salt, vinegar, lemon juice, and oil, and place your immersion blender at the bottom. Slowly mix from the bottom up until everything is nice and homogeneous, mix in the honey, and optionally place in a piping bag.
Cut the lettuce leaves into super thin strips.
Once the fries are crispy, serve them on a board or platter lined with baking paper, pipe the sauce in lines over them, and finish with the strips of lettuce.
Dear people, this is enjoyment!!
Tips
No extra tips needed, Just Enjoy!