Homemaded French Fries with Mayo Mustard Dip

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen fries

Sweet potatoes are more nutritious; frozen fries are budget-friendly.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier; canola oil is often cheaper.

Peel the russet potatoes.

Cut the potatoes into pieces about 3/4 of an inch thick.

Cut the potatoes the opposite way to create uniform fries.

Soak the cut potatoes in a bowl of cold water to remove starch, washing until the water is clean.

Boil a pot of water and slip the potatoes in for exactly 5 minutes.

Check if the potatoes are cooked enough to penetrate with a knife with a little effort.

Remove the half-cooked potatoes and let them cool for 5 to 10 minutes, but do not let them sit too long as they continue to cook.

Place the cooled potatoes into a Ziploc bag and freeze for about an hour.

After an hour, remove the potatoes from the freezer and pat them dry with a paper towel.

Add 1.5 to 2 inches of vegetable oil to the bottom of a pot and heat it to 375°F.

Fry the potatoes in batches for about 5 minutes until they are nicely golden brown.

Remove the fries and set them aside on a plate lined with paper towels.

Season the fries with salt before serving.

Serve the fries with a sauce made of mayo, dijon mustard, chopped bell peppers, and garlic.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary