Crispy French Fries with Mustard Mayonnaise Crispy French Fries with Mustard Mayonnaise

Crispy French Fries with Mustard Mayonnaise Image by: Crispy French Fries with Mustard Mayonnaise Author: Canadian Living

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


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.

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


  • Iron 10.0
  • Folate 7.0
  • Calcium 2.0
  • Vitamin A 2.0
  • Vitamin C 28.0
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Crispy French Fries with Mustard Mayonnaise