Fries with tartar sauce

Boil hard in about 8 minutes. Peel potatoes, wash and cut into long strips of approx. 1 to 1 1/2 cm thick. Rinse under cold running water and dry thoroughly in tea towel. Fritter oil to about 160 ° C. Colander thickly coat with kitchen paper. Egg peeling and chopping. Dice the pickles. In a bowl, mix mayonnaise, egg and pickle. Cut the chives above it and stir it. Potato sticks in 3 to 4 parts in approx. 4 minutes golden frying (pre-frying). Drain the French fries well in the colander. Shake occasionally.

Fritter oil to about 180 ° C. Colander thickly coat with kitchen paper. French fries in 3 to 4 parts in approx. 6 minutes golden brown, cooked and crispy frying (baking). Drain the fries in colander. Lightly sprinkle with salt and shake. Serve with tartar sauce. Delicious with mussels.