1 Video | Photo: Crispy French Fries with Mayonnaise Dip Recipe
Ingredients
Mayonnaise Dip:
- 2 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
Fries:
- 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
To make the dip, whisk the mayonnaise and mustard together in a small bowl.
Heat the oil in deep-fryer or heavy-bottomed pot to 350 degrees F.
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.
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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By danielleheidenr...
Chalfont, PA
on October 23, 2011
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Loved it. I didn't have the ingredients for the dip.... so, I can't rate that. But I loved the fries. Three times.... which was essentially Six (small batches.... was a bit much though.
By DzRed
Livingston, CA
on June 13, 2011
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We actually liked the fries. The mayo mix, was different and enjoyable!! My son, is just stuck on Ketchup, he wants it with his fries. Thx for sharing :
By Zanycook
on March 07, 2011
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I like how you gave it 2 stars amariespence since you are the one who didn't control the temperature and got fries that soaked up way more oil than they were supposed too. There is a reason for frying temperature and times, its so they cook fast enough not to become saturated with oil. Otherwise you will get a heavy end product.
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