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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2008
Ingredients
Mustard Mayonnaise:
Method
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.
Nutritional facts Per serving: about
- Sodium 691 mg
- Protein 3 g
- Calories 409.0
- Total fat 32 g
- Cholesterol 10 mg
- Saturated fat 4 g
- Total carbohydrate 29 g
%RDI
- Iron 10.0
- Folate 7.0
- Calcium 2.0
- Vitamin A 2.0
- Vitamin C 28.0
