Creole French fries

  • Preparation Time10 mins
  • Cooking Time11 mins
  • Serves4
  • DifficultyEasy
4 large Idaho potatoes
Peanut oil, for frying
Creole pepper seasoning (recommended: Paula Deen's)
Maple mustard sauce, recipe follows

For the maple mustard sauce

4 tbsps yellow mustard
4 tbsps stone ground mustard
2 tbsps Dijon mustard
2 tbsps maple syrup
1/4 tbsp rice wine vinegar

1) Preheat oil to 190 degrees C.

2) Using a large pot, boil potatoes with skins on until almost done. Allow to cool, and cut potatoes into long strips, approximately 1/2 cm to 1 cm 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.

3) 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.

4) Make the maple mustard dipping sauce: whisk all ingredients together and serve.

Yields: 225 ml

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