INGREDIENTS

Frites

• 600 g/21 oz mainly waxy or floury potatoes
• 2 tbsp neutral vegetable oil
• salt
• sweet paprika powder or garlic powder, optional

Joppie sauce

• 1 small onion
• 100 g/3.5 oz gherkins
• 1 fresh egg
• 2 tsp mustard
• 1 tbsp curry ketchup
• 2 tsp apple cider vinegar
• 1 tsp curry powder
• 1 tsp sugar
• 1 tsp salt
• 2 pinches of cayenne pepper
• 250 ml/8.5 fl oz neutral vegetable oil

HOW TO MAKE IT

1. Peel the potatoes, cut into evenly wide slices and then into sticks. Place the potato sticks in cold water for at least an hour. Then remove, drain well and pat dry on a clean kitchen towel.
2. In the meantime, prepare the joppie sauce. To do this, chop the onion and gherkins. Place the egg in the beaker. Add the mustard, ketchup, vinegar and seasoning. Pour in the oil. Place the ZWILLING ENFINIGY hand blender directly in the egg and blend on the highest power setting, leaving the hand blender on the base and blending until the ingredients at the bottom have combined into a creamy mass. Then slowly pull the hand blender upwards so that the remaining oil is mixed in and a creamy sauce is formed. Fold in the onion and gherkins and season again if necessary. Chill until ready to serve.
3. Mix the potato sticks with the oil, salt and optional paprika or garlic powder so that the sticks are evenly coated.
4. Spread the potato sticks evenly in the basket of the ZWILLING Air Fryer, making sure that they are not on top of each other so that they are crispy all over. Pre-bake at 150 °C for approx. 10 minutes. Shake once halfway through. Then increase the temperature to 180 °C and bake for a further 10 minutes. Also shake halfway through.
5. Enjoy the Belgian fries hot and crispy with the joppie sauce.

Tip

The ingredients for preparing the joppie sauce should all be at room temperature. Alternatively, the joppie sauce can also be prepared with 200 g of ready-made mayonnaise.

Info

Soaking the potatoes removes excess starch and ensures that the chips are crispier when baked in the ZWILLING Air Fryer.