4 servings creole pepper seasoning recommended: Paula Deen's
2 tablespoons dijon mustard
4 large idaho potatoes
2 tablespoons maple syrup
4 servings vegetable oil; peanut oil preferred for frying
0.3 tablespoons rice wine vinegar
0.5 cup mustard stone ground prepared
0.3 cup mustard yellow prepared
Equipment
paper towels
whisk
pot
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.
