Fried Alligator Bites, French Fries and Spicy Mayo

Ingredients

• 2 lb Russet Potatoes (About 4 large potatoes)
• 8 cup Peanut Oil (For deep frying)
• 1.5 tsp Sea Salt (Or to taste)

Instructions

1. 1

   Prep Potatoes

   • Peel the potatoes (optional, for a more rustic fry leave the skin on) and rinse under cold water.
   • Cut the potatoes into uniform sticks, about 1/4-inch to 1/3-inch thick. Try to make them as even as possible for consistent cooking.
2. 2

   Soak to Remove Starch

   • Place the cut potatoes in a large bowl and cover them completely with cold water.
   • Let them soak for at least 30 minutes, or up to 3 hours. This step is crucial for removing excess starch, which results in crispier fries.
3. 3

   Dry Potatoes Thoroughly

   • Drain the potatoes well. Spread them in a single layer on a clean kitchen towel or several layers of paper towels.
   • Pat them completely dry. Moisture is the enemy of crispy fries and can cause dangerous oil splattering.
4. 4

   First Fry (Blanching)

   • Pour the peanut oil into a large, heavy-bottomed pot or Dutch oven to a depth of at least 2 inches. Attach a deep-fry thermometer.
   • Heat the oil over medium-high heat to 325°F (160°C).
   • Working in small batches, carefully add about one-third of the potatoes to the hot oil.
   • Fry for 5-6 minutes, stirring occasionally, until the potatoes are soft and pale but not browned. They will be cooked through but limp.
5. 5

   Cool and Drain

   • Using a spider strainer or slotted spoon, remove the blanched fries from the oil and let them drain on a wire rack set over a baking sheet.
   • Allow the fries to cool for at least 15 minutes at room temperature. Repeat the blanching process with the remaining potatoes, ensuring the oil returns to 325°F between batches.
6. 6

   Second Fry (Crisping)

   • Increase the oil temperature to 375°F (190°C).
   • Once again working in batches, return the blanched fries to the hot oil.
   • Fry for another 2-4 minutes, until the fries are deep golden brown and crispy.
7. 7

   Season and Serve

   • Quickly remove the fries from the oil and let them drain on the wire rack for just a moment.
   • Transfer the hot fries to a large bowl, sprinkle generously with sea salt, and toss gently to coat evenly.
   • Serve immediately for the best texture.

Ingredients

• 1 cup Mayonnaise (Full-fat recommended. Use Japanese Kewpie mayo for a richer flavor.)
• 3 tbsp Sriracha (Adjust to your preferred spice level.)
• 1 tbsp Lime Juice (Freshly squeezed is best.)
• 1 tsp Soy Sauce (Low sodium recommended.)
• 0.5 tsp Toasted Sesame Oil (Adds a nutty, aromatic flavor.)

Instructions

1. 1

   Combine Ingredients

   • In a small to medium-sized mixing bowl, add the mayonnaise, sriracha, fresh lime juice, soy sauce, and toasted sesame oil.
2. 2

   Whisk Until Smooth

   • Using a whisk or a fork, mix all the ingredients together vigorously.
   • Continue whisking until the sauce is completely smooth, creamy, and has a uniform pale orange color with no streaks.
3. 3

   Taste and Adjust

   • Taste the spicy mayo. If you prefer more heat, add more sriracha, about 1/2 teaspoon at a time.
   • For more tanginess, add another squeeze of lime juice. Adjust until it suits your preference.
4. 4

   Chill and Serve

   • For the best flavor, cover the bowl and refrigerate for at least 15-30 minutes. This allows the flavors to meld together.
   • Serve chilled as a dip, drizzle, or spread. Transfer to a squeeze bottle for easy application.