Instructions:

• Step 1: Prepare the Potatoes - Start by washing and peeling the potatoes. Cut them into thick strips, about 1/2 inch wide, ensuring they are of even size for consistent cooking.
• Step 2: Pre-soak the Fries - Place the cut potatoes in a bowl of cold water and let them soak for at least 30 minutes. This helps to remove excess starch and results in a crispier fry.
• Step 3: Heat the Oil - In a large frying pot, heat the 8 cups of vegetable oil to 325°F (163°C). A thermometer is highly recommended to ensure accuracy.
• Step 4: First Fry - Once the oil is hot, drain the potatoes and pat them dry with paper towels. Carefully add a batch of fries to the oil, making sure not to overcrowd the pot. Fry for about 4-5 minutes or until the fries are just tender but not browned. Remove them with a slotted spoon and let them drain on paper towels.
• Step 5: Let Them Rest - Allow the fries to cool for about 30 minutes. This resting period is crucial for achieving the perfect texture.
• Step 6: Second Fry - Increase the oil temperature to 375°F (190°C). Fry the cooled potatoes again in batches for about 3-4 minutes, or until they are golden brown and crispy. Remove and drain on paper towels again.
• Step 7: Season the Fries - While the fries are still hot, sprinkle with sea salt to taste.
• Step 8: Make the Mayonnaise - In a mixing bowl, combine the egg yolks, mustard, and white vinegar. Using a whisk, mix them until combined. Gradually drizzle in the cup of neutral oil while whisking continuously until the mixture thickens. Season with salt to taste.
• Step 9: Serve - Serve your crispy Belgian French fries hot with a generous side of homemade mayonnaise for dipping. Enjoy the rich flavors and satisfying crunch!