Crinkle-cut fries with spicy Dijonnaise

Slice the potatoes fairly thick with a crinkle cut knife, about half an inch per slice.

Fill a large pot about halfway with canola oil and heat to around 375F.

Par fry the potatoes until cooked about halfway through with a tiny bit of colour at the edges.

Spread on a large tray to cool to room temperature, with as much space between them as possible since they stick together.

Mix Dijon mustard, yellow mustard, homemade mayonnaise, a splash of white wine vinegar and a sprinkle of Espelette pepper until smooth; transfer to a container.

Turn the oil up to 375 to 400F and fry the cooled potatoes, in batches dropped from a small bowl, until deep golden brown.

Drain in a bowl lined with paper towels and season with salt.

Serve with the dipping sauce, alone or alongside a burger or fried chicken sandwich.