Crispy French Fries with Mustard Mayonnaise
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Blanching the fries before frying or baking makes them extra golden and crisp. They're even better and crispier when fried or baked frozen just after blanching, as you'll see here.
Servings: 8
Ingredients:
Crispy French Fries with Mustard Mayonnaise and Family-Size T-Bone Steaks
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 409 |
| pro | 3 g |
| total fat | 32 g |
| sat. fat | 4 g |
| carb | 29 g |
| fibre | 2 g |
| chol | 10 mg |
| sodium | 691 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 10% |
| vit A | 2% |
| vit C | 28% |
| folate | 7% |
Suggested Recipes
-
3 lb (1.5 kg) baking potatoes
vegetable oil for deep-frying
1/2 tsp (2 mL) salt
Mustard Mayonnaise:
1 cup (250 mL) mayonnaise
2 tbsp (25 mL) grainy mustard
3/4 tsp (4 mL) lemon juice
Preparation:
Scrub potatoes. With paring knife, cut out any eyes or dark spots. Cut unpeeled potatoes lengthwise into 1/4-inch (5 mm) thick slices. Stacking 2 or 3 slices at a time, cut lengthwise into 1/4-inch (5 mm) wide sticks.
Stir potatoes into large pot of boiling salted water; return to boil. Blanch for 1 to 2 minutes or until half cooked but no longer raw in centre. Drain and pat dry on towel. (Make-ahead: Freeze on waxed paper–lined baking sheet. Transfer to resealable plastic bag and freeze for up to 2 weeks. Fry or bake frozen.)
Mustard Mayonnaise: In bowl, whisk together mayonnaise, mustard and lemon juice. (Make-ahead: Cover and refrigerate for up to 24 hours.)
In deep-fryer or deep pot, pour in enough oil to come at least two-thirds up side; heat to 375°F (190°C) on deep-fryer thermometer. Working in batches, fry potatoes for 4 to 5 minutes or until golden brown. Transfer to paper towel–lined baking sheet. Sprinkle with salt. Serve with Mustard Mayonnaise.
Stir potatoes into large pot of boiling salted water; return to boil. Blanch for 1 to 2 minutes or until half cooked but no longer raw in centre. Drain and pat dry on towel. (Make-ahead: Freeze on waxed paper–lined baking sheet. Transfer to resealable plastic bag and freeze for up to 2 weeks. Fry or bake frozen.)
Mustard Mayonnaise: In bowl, whisk together mayonnaise, mustard and lemon juice. (Make-ahead: Cover and refrigerate for up to 24 hours.)
In deep-fryer or deep pot, pour in enough oil to come at least two-thirds up side; heat to 375°F (190°C) on deep-fryer thermometer. Working in batches, fry potatoes for 4 to 5 minutes or until golden brown. Transfer to paper towel–lined baking sheet. Sprinkle with salt. Serve with Mustard Mayonnaise.
Additional Information
- Variation
Crispy Oven Fries with Mustard Mayonnaise: Toss fresh or frozen blanched potato sticks with 2 tbsp (25 mL) vegetable oil and 1/2 tsp (2 mL) salt. Bake on large baking sheet in 450°F (230°C) oven, turning once, for 35 to 40 minutes or until crisp and golden.
Makes 8 servings.
Per serving: about 352 cal, 3 g pro, 25 g total fat (4 g sat. fat), 29 g carb, 2 g fibre, 10 mg chol, 691 mg sodium. % RDI: 2% calcium, 10% iron, 2% vit A, 28% vit C, 7% folate.
Tags:
Source
Canadian Living Magazine: June 2008
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