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Crispy French Fries With Mayonnaise Dip

By Paula Deen


Difficulty: Medium

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


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


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.