This is a fool-proof recipe for French fries, and it always turns out well for me. An adaptation of a Cooking Light recipe, with a dipping sauce that tastes like something you'd be eating in the south of France, at a seaside cafe somewhere, with lots of fresh grilled seafood.
2 lbs Baking potatoes or yukon gold potatoes
2 Tblsp. olive oil
1/2 tsp. kosher salt
1 tsp. white wine vinegar
1 minced garlic clove
3 Tblsp. mayonnaise
1 tsp. chopped parsley
1 1/2 tsp. Dijon mustard
Preheat oven to 450. Slice potatoes lengthwise, anywhere from 1/4 inch to 1/2 inch thickness. Place in a large bowl, fill with hot water, let stand ten minutes while you make sauce.
Combine vinegar and garlic, let stand five minutes. Add mayonnaise, parsley, mustard.
Drain potatoes and pat dry with paper towels. In a dry bowl, mix them with oil and salt. Arrange on baking sheet sprayed with cooking spray, place in preheated oven. Check after ten minutes to see if you need to turn them-- if they're golden brown on the bottom. Could take anywhere from 20-35 minutes total, depending on how thick you slice them.