Crispy French Fries with Mayonnaise Dip (Paula Deen) |
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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 4 |
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Ingredients:
2 tablespoons mayonnaise |
2 tablespoons dijon mustard |
6 cups peanut oil or vegetable oil, for frying |
2 pounds russet potatoes, skins scrubbed clean, cut lengthwise into 1/4-inch sticks |
salt and freshly ground black pepper |
Directions:
1. To make the dip, whisk the mayonnaise and mustard together in a small bowl.
2. Heat the oil in deep-fryer or heavy-bottomed pot to 350 degrees F.
3. Add the potato sticks into a bowl of water and allow it to sit for 4 hours. Remove them from the water to paper towels to drain. Fry in batches, letting them cook until a pale gold color develops, about 2 minutes. Drain the fries on a paper towel-lined plate. Cooks Note: Soaking the potatoes in water for 4 hours is just a suggestion. You can skip this pre-step and go straight to frying.
4. Raise the temperature of the oil to 375 degrees F and fry the potatoes in batches until they just start to become golden, about 2 minutes. Pull the potatoes out of the oil and let them stand for 1 minute. Drop the potatoes back into the oil and fry them until deep golden brown, about another 2 minutes. Drain the fries on a paper towel lined plate, and toss with salt and pepper, to taste. Transfer them to a serving bowl and serve hot with the mayonnaise dip.
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