Crispy french Fries with Mustard Mayonnaise 

Blanching the fries before frying or baking will make them extra golden and crisp. They will be even better and crispier when fried of baked frozen just after blanching!

3 lbs. of baking potatoes

vegetable oil for deep frying

1/2 teaspoon of salt

Scrub potatoes. With paring knife, cut out any eyes or dark spots. Cut unpeeled potatoes into 1/4 inch thick slices. Stacking 2 or 3 slices at a time, cut lengthwise into 1/4 inch wide sticks.

Stir potatoes into large pot of boiling salted water; return to boil. Blanch for about 2 minutes (or until half cooked – but no longer raw to centre) Drain and pat dry on towel. If you are making these ahead of time, freeze on waxed paper-lined baking sheet. Transfer to resealable plastic bag and freeze for up to 2 weeks.)

Deep frying your potatoes:

In deep-fryer or deep pot, pour in enough oil to come at least two-thirds up side, heat to 375F. Working in batches, fry potatoes for 4-5 minutes or until golden-brown. Transfer to paper towel lined baking sheet and sprinkle with little salt. Serve immediately.

Oven Fries:

Toss fresh or frozen blanched potato sticks with 2 tablespoons of vegetable oil and 1/2 teaspoon of salt. Bake on large baking sheet at 450F oven, turning once, for about 35-40 minutes or until crisp and golden. Serve immediately.

Mustard Mayonnaise:

1 cup of mayonnaise

2 tablespoons of mustard of your choice

3/4 teaspoon of lemon juice

In a bowl, whisk together all ingredients, transfer to serving dish and enjoy!