Crispy French Fries With Mayonnaise Dip Recipe by Paula Deen

Level: Moderate

Time: 25 MINUTES

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  • 2 tablespoons mayonnaise
  • 2 tablespoons Dijon mustard
  • 6 cups peanut oil, or vegetable oil, for frying
  • 2 lbs russet potatoes, skins scrubbed clean, cut lengthwise into 1/4-inch sticks
  • salt
  • black pepper, freshly ground


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


Heat the oil in deep-fryer or heavy-bottomed pot to 350°F.


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. Cook's Note: Soaking the potatoes in water for 4 hours is just a suggestion. You can skip this pre-step and go straight to frying.


Raise the temperature of the oil to 375°F 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.

Crispy French Fries with Mayonnaise Dip


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