Crispy French Fries with Mayonnaise Dip

(Courtesy of Paula Deen)

Ingredients:
DIP:
2 Tbsp. mayonnaise
2 Tbsp. Dijon mustard
FRIES:
6 c. peanut oil or vegetable oil, for frying
2 lb. russet potatoes, skins scrubbed clean, cut lengthwise into 1/4 inch sticks
Salt and freshly ground black pepper

Directions:
To make the dip, whisk the mayonnaise and mustard together in a small bowl.

Heat the oil in a deep-fryer or heavy bottomed pot to 350 degrees.

Add the potato sticks into a bowl of water and allow it to sit for 4 hours.  Remove them from the water to paper towels to drain.  Fry in batches, letting them cook until a pale gold color develops, about 2 minutes.  Drain the fries on a paper towel-lined plate.  

Raise the temperature of the oil to 375 degrees and fry the potatoes in batches until they just start to become golden, about 2 minutes.  Pull the potatoes out of the oil and let them stand for 1 minute.  Drop the potatoes back into the oil and fry them until deep golden brown, about another 2 minutes.  Drain the fries on a paper towel-lined plate, and toss with salt and pepper to taste.  Transfer them to a serving bowl and serve hot with the mayonnaise dip.

Note~ Soaking the potatoes in water for 4 hours is just a suggestion.  You can skip that step and go straight for frying.

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