0.0 – 0 reviews • Vegetable
| Level: |
Easy |
| Total: |
20 min |
| Prep: |
10 min |
| Cook: |
10 min |
| Yield: |
4 to 6 servings |
| Level: |
Easy |
| Total: |
20 min |
| Prep: |
10 min |
| Cook: |
10 min |
| Yield: |
4 to 6 servings |
Ingredients
- Deselect All
- Canola oil, for frying
- 3 large Idaho potatoes, peeled
- 1/2 cup mayonnaise
- 2 tablespoons minced garlic
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper
Instructions
- In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 365 degrees F. Line a sheet tray with paper towels.
- Cut the potatoes using the thin julienne attachment of a mandolin. Rinse the potatoes in water, then spin dry in a salad spinner. Make sure the potatoes are dry so they don’t spatter in the hot oil. Fry in batches until crisp, 4 to 5 minutes. Remove the cooked fries with a slotted spoon and drain on the prepared sheet tray. Season with salt immediately. Make sure the oil heats back to 365 degrees F between batches of fries. Repeat for the remaining potatoes.
- In a bowl, mix the mayonnaise, garlic and lemon juice. Season with salt and pepper. Serve with the fries.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
396 |
| Total Fat |
35 g |
| Saturated Fat |
4 g |
| Carbohydrates |
20 g |
| Dietary Fiber |
3 g |
| Sugar |
1 g |
| Protein |
2 g |
| Cholesterol |
8 mg |
| Sodium |
352 mg |
| Serving Size |
1 of 6 servings |
| Calories |
396 |
| Total Fat |
35 g |
| Saturated Fat |
4 g |
| Carbohydrates |
20 g |
| Dietary Fiber |
3 g |
| Sugar |
1 g |
| Protein |
2 g |
| Cholesterol |
8 mg |
| Sodium |
352 mg |