Add whole egg, white vinegar, yellow mustard, and vegetable oil in a tall container. Blend with an immersion blender until emulsified. Add all the remaining ingredients and blend again until combined. Store in the fridge until ready to serve.

Wash and slice the potatoes into batons as thick or thin as you like. I prefer shoestring thickness. Soak in ice-cold water for 1 hour. This helps remove excess starch. Drain and pat dry.

Place the drained potatoes into a pot of boiling water and cook for 4-5 minutes or until the outer shell of the potato has softened and can still hold its shape. Remove and drain. Pat dry. An optional step is to place the potatoes in the fridge or freezer overnight to cold dry. This will create the best fry.

Now, let's move on to the garlic butter. Add the butter to a pan over medium-high heat and allow it to melt. Lower the heat to medium, add the garlic and flat-leaf parsley, and mix to combine. Cook for 1 minute and remove. Keep warm.

Lay the fries on a dry tray and add the cornflour or starch. Gently mix them to coat the potato.

Bring a pot of oil or deep fryer to 160.c—320.f. Fry the fries in batches for 5-6 minutes or until lightly golden and starting to crisp. Remove and place onto a wire rack. Repeat with the remaining batches. The fries can be cooked asap or can be placed in the fridge or freezer. Same step as stage 1.

Increase the oil temperature to 180.c - 350.f. Fry the fries in batches for 3-4 minutes or until crispy and deeply golden. Repeat with remaining batches. Add the crispy fries to a large mixing bowl and season well with salt and cracked black pepper.

Pour the garlic butter over the crispy fries and grate in parmesan cheese to taste. Mix well and serve with Outback Sauce. Dig in.