Photo: Creole French Fries Recipe
Ingredients
- 4 large Idaho potatoes
- Peanut oil, for frying
- Creole pepper seasoning (recommended: Paula Deen's)
- Maple Mustard Sauce, recipe follows
Directions
Preheat oil to 375 degrees F.
Using a large pot, boil potatoes with skins on until almost done. Allow to cool, and cut potatoes into long strips, approximately 1/4 to 1/2-inch wide and thick. In a large pot or fryer, par-fry the potatoes for 5 to 6 minutes. Potatoes should be limp. Remove potatoes and place onto paper towels and allow to drain.
Place potatoes in oil for 3 to 5 minutes, or until brown. Remove fries from oil, drain on paper towel, and while still hot, season with Creole pepper seasoning and serve with Maple Mustard Dipping Sauce.
Maple Mustard Sauce:
- 1/4 cup prepared yellow mustard
- 1/2 cup prepared stone ground mustard
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 1/4 tablespoons rice wine vinegar
Whisk all ingredients together and serve.
Yields: 1 cup
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By lghtangl3502_12...
Spanaway, 87
on October 09, 2009
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I don't know if Paula ever reads things on this site, but in case she does I just wanted to say THANK YOU PAULA, you have some of the best recipes ever. Thank you for sharing, I try to never miss one of your shows.
By rainbowmagickon...
Nokomis, FL
on March 15, 2009
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The method of par frying these before actually cooking them for the finish is EXATLY what my Grandfather taught me when I was a little boy.He always made the BEST frenchfries.. I love the idea of a mustard sauce instead of the ever so mundane Ketchup!. I would make the sauce without the maple,though. Maple makes me puke!Now if only Paula gave us the recipe for the seasoning spice..I used Emeril's essence and it was just fine.
By mymarleythecat_...
Allentown, PA
on March 14, 2009
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this is just bigbuttfood.
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