Blanching the fries before frying or baking will make them extra golden and crisp. They will be even better and crispier when fried of baked frozen just after blanching!
3 lbs. of baking potatoes
vegetable oil for deep frying
1/2 teaspoon of salt
Scrub potatoes. With paring knife, cut out any eyes or dark spots. Cut unpeeled potatoes into 1/4 inch thick slices. Stacking 2 or 3 slices at a time, cut lengthwise into 1/4 inch wide sticks.
Stir potatoes into large pot of boiling salted water; return to boil. Blanch for about 2 minutes (or until half cooked – but no longer raw to centre) Drain and pat dry on towel. If you are making these ahead of time, freeze on waxed paper-lined baking sheet. Transfer to resealable plastic bag and freeze for up to 2 weeks.)
Deep frying your potatoes:
In deep-fryer or deep pot, pour in enough oil to come at least two-thirds up side, heat to 375F. Working in batches, fry potatoes for 4-5 minutes or until golden-brown. Transfer to paper towel lined baking sheet and sprinkle with little salt. Serve immediately.
Toss fresh or frozen blanched potato sticks with 2 tablespoons of vegetable oil and 1/2 teaspoon of salt. Bake on large baking sheet at 450F oven, turning once, for about 35-40 minutes or until crisp and golden. Serve immediately.
1 cup of mayonnaise
2 tablespoons of mustard of your choice
3/4 teaspoon of lemon juice
In a bowl, whisk together all ingredients, transfer to serving dish and enjoy!