Crispy French Fries with Mayonnaise Dip

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

1. To make the dip, whisk the mayonnaise and mustard together in a small bowl.
2. Heat the oil in deep-fryer or heavy-bottomed pot to 350 degrees F.
3. Add the potato sticks into a bowl of water and allow it to sit for 4 hours.
4. Remove them from the water to paper towels to drain.
5. Fry in batches, letting them cook until a pale gold color develops, about 2 minutes.
6. Drain the fries on a paper towel-lined plate.
7. Cooks Note: Soaking the potatoes in water for 4 hours is just a suggestion.
8. You can skip this pre-step and go straight to frying.
9. Raise the temperature of the oil to 375 degrees F and fry the potatoes in batches until they just start to become golden, about 2 minutes.
10. Pull the potatoes out of the oil and let them stand for 1 minute.
11. Drop the potatoes back into the oil and fry them until deep golden brown, about another 2 minutes.
12. Drain the fries on a paper towel lined plate, and toss with salt and pepper, to taste.
13. Transfer them to a serving bowl and serve hot with the mayonnaise dip.

mayonnaise, mustard, peanut oil, russet potatoes, salt

Taken from www.foodnetwork.com/recipes/paula-deen/crispy-french-fries-with-mayonnaise-dip-recipe.html (may not work)