Ingredients
- Peanut or vegetable oil
- 2 1/2 pounds Idaho potatoes
- Essence, recipe follows
- Salt
- 6 ounces shredded mild Cheddar
- 2 ounces shredded Monterey Jack
Directions
Pour peanut or vegetable oil into a deep, heavy-bottomed stockpot or deep fryer, to a depth of 4 or 5 inches. Preheat oil to 350 degrees F.
Peel potatoes and cut into 1/3-inch-thick rounds using a crinkle French fry cutter. Fry potatoes until golden brown and cooked through, about 5 to 7 minutes. Remove with a slotted spoon and drain on paper towel-lined plates. Season the fries lightly with Essence and salt.
Place fries in a wide, shallow casserole dish or baking sheet and sprinkle with the shredded Cheddar and Monterey Jack cheeses, layering the fries and the cheese. (If you want the cheese to be completely melted, bake in a 350 degree F oven for about 4 minutes after layering the fries and cheese.) Serve immediately.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
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By ann.jarema_9246779
Farmington, MN
on February 03, 2008
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We made these last weekend to go with our burgers. The flavor was good, but the cheese didn't melt very well. I had to keep them in the oven longer than the recipe indicated, in order to get the cheese to melt, and that may have caused the potatoes to get a bit overdone. The flavor was great though!
By jz_daisy_2482891
Albert Lea, MN
on January 16, 2007
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This is a homerun. My hubby and I both loved them, and they were suuuuper easy to make.
By marktdushel_3851260
Severna Park, MD
on September 24, 2005
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This is very cheesey and the fries are very good even without the cheese
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