Paula's Creole French Fries

By Addie

Recipe courtesy Paula Deen, 2008
Show: Paula's Party
Episode: Grease Is the Word Party

Ingredients

• 4 large Idaho potatoes
• Peanut oil, for frying
• Creole pepper seasoning (recommended: Paula Deen's)
• Maple Mustard Sauce, recipe follows

Preparation

Step 1

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.
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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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REVIEWS:

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.

The method of par frying these before actually cooking them for the finish is EXACTLY what my grandfather taught me when I was a little boy. He always made the BEST French fries. 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.