Crispy French Fries with Mustard Mayonnaise

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.

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.

Source : Canadian Living Magazine: June 2008