Pomme Frites with Dipping Sauce
Oh Sweet Basil has to be one of my favorite websites for recipes. It's hard to come upon anything that isn't absolutely delicious. Recently, she posted a recipe for a copycat of a dish served at Disneyland called "Pomme Frites". It's a fancy name for French Fries but her ingredients and instructions taught me something about homemade fries: you have to fry them twice. It made ALL the difference. And the Cajun Remoulade (a fancy fry sauce) was loved by every single member of the family.
Cajun Remoulade (Fry Sauce)
3/4 cup Mayonnaise
1/3 cup Ketchup
1/2 Tbsp. Worcestershire Sauce
1 tsp. Creole (or Dijon) Mustard
1 tsp. Cajun Seasoning
1/2 tsp. Smoked Paprika
1/4 tsp. Garlic Powder
1/2 tsp. Fresh Lemon Juice or Pickle Brine or Vinegar
Salt and Pepper, to taste
For the Pomme Frites
5 Russet potatoes
2 qts. vegetable or peanut oil
1/2 cup Parmesan, powder
2 Tbsp. Parsley, fresh, minced
4 cloves Garlic, fresh, crushed
1/4 tsp. Cajun Seasoning, optional
Directions:
For the Cajun Remoulade
- Whisk all the ingredients together until smooth.3/4 Cup Mayonnaise, 1/3 Cup Ketchup, 1/2 Tablespoon Worcestershire Sauce, 1 teaspoon Creole Mustard, 1 teaspoon Cajun Seasoning, 1/2 teaspoon Smoked Paprika, 1/4 teaspoon Garlic Powder, 1/2 teaspoon Fresh Lemon Juice, Salt and Pepper
- Store in the fridge for 3 hours to meld flavors.
For the Pomme Frites
- Slice the potatoes into fries or use a fry cutter.5 Russet Potatoes
- The keys to crisp fries are an ice bath and double frying. So soak the fries in a bowl of ice water in the fridge for 1 hour. Rinse a few times with cold water and lay out on a towel to dry.
- Heat oil to 300 and once hot add the fries in batches with a spider or slotted spoon. Remove to a paper towel lined plate after 4-5 minutes.2 Quarts Vegetable Oil
- Now turn the heat up to just about medium high, about 400 degrees and fry in batches again for 3-5 minutes.
- Immediately salt every batch as it comes out. Once all the fries are done and salted, toss them all with parm, parsley, garlic and Cajun seasoning.1/2 Cup Parmesan, 2 Tablespoons Parsley, 4 Cloves Garlic, 1/4 teaspoon Cajun Seasoning
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