Recipe courtesy of Robert Irvine
Total:
40 min
Prep:
30 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 6 cups canola oil, for frying
  • 1 1/2 pounds russet potatoes
  • Salt and freshly ground black pepper
  • 2 teaspoons paprika
  • 4 tablespoons stone-ground mustard
  • 2 tablespoons honey
  • 2 tablespoons mayonnaise

Directions

Heat the oil in a large deep heavy bottomed pan over medium heat to 375 degrees F.

Peel potatoes and, using a mandoline, carefully cut into 1/8-inch thick julienne-style potatoes. Fry potatoes in small batches making sure to return the oil to correct temperature between each batch.

Remove the potatoes from the oil and drain on paper towels. When all the potatoes have been fried, place in a serving bowl and season with salt, pepper and paprika.

Mix together the mustard, honey and mayonnaise in a small bowl and drizzle over the potatoes.

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