Ingredients
3russet potatoes
canola oil,for frying
kosher salt,to taste
2tbspMcCormick® Fiery Spice Blend
1cupmayonnaise
½lime,juiced
Preparation
Cut the potatoes into fries, then soak in a bowl of cold water for 1 hour to remove excess starch and prevent discoloration.
Fill a large pot with at least 6 inches of canola oil. Heat over medium-high heat until the oil temperature reaches 325 degrees F.
Dry the potatoes thoroughly with paper towels.
Working in batches, fry the fries in the hot oil for about 5 minutes, or until light golden brown. Transfer the fries with a slotted spoon to a rack to drain and season with salt.
Increase the oil temperature to 375 degrees F.
Add the fries back to the oil in batches and fry for 3 to 5 minutes, until golden brown.
Transfer the fries with a slotted spoon back to the rack to drain again. Season with 1½ tablespoons of Fiery spice blend.
In a small bowl, combine the mayonnaise, remaining ½ tablespoon of Fiery spice blend, and the lime juice. Whisk to combine.
Serve the fries with the dipping sauce, and enjoy!
