Packed with Flavor!
Pommes frites (pome-FREETS) – or crispy French Fries – are the ultimate comfort food and make a fantastic side dish or appetizer. We fell in love years ago at Cafe Orleans in Disneyland and finally made the time to try a copycat version. We’ve seen the recipe online but felt like it did not quite match the crispy goodness at the parks, so we came up with our own and it is SPOT ON. With the creamy remoulade sauce, bursting with Cajun spices, we guarantee you’ll be just as obsessed with these Pommes frites as we are!
Ingredients
PREP TIME: 20 minutes COOK TIME: 15 minutes
Remoulade
½ cup Thousand Island dressing ¼ cup mayonnaise ½ teaspoon minced garlic – How to Mince Garlic ¼ teaspoon fresh lemon juice – or from a bottle ¼ teaspoon Dijon mustard pinch of paprika – regular or smoked paprika ½ teaspoon Worcestershire sauce ¼ teaspoon Cajun seasoning – I like Tony Chachere’s brand, but another can be used ⅛ teaspoon kosher salt ⅛ teaspoon freshly ground white pepper – black pepper works too
Pommes Frites Seasoning
1½ tablespoons finely chopped garlic – How to Mince Garlic ½ teaspoon Cajun seasoning – Tony Chachere’s brand or another favorite brand ½ cup grated Parmesan cheese 2 teaspoons chopped fresh parsley 1 teaspoon coarse salt
Fries and Batter
48 ounces canola oil or vegetable oil – or peanut oil 1 cup all-purpose flour 1½ cups water 2 teaspoons garlic salt 1 teaspoon salt 26 ounces frozen French fries, thin cut – Using fresh potatoes: use russet potatoes, Idaho potatoes, or Yukon Gold potatoes. Wash and peel the potatoes and cut them into ¼-inch thin potato sticks. Soak the cut fries in a bowl of cold water for 30-60 minutes. Drain and pat dry.
How to Make Pommes Frites
REMOULADE. In a medium bowl, make the remoulade by mixing ½ cup Thousand Island dressing, ¼ cup mayonnaise, ½ teaspoon minced garlic, ¼ teaspoon fresh lemon juice, ¼ teaspoon Dijon mustard, a pinch of paprika, ½ teaspoon Worcestershire sauce, ¼ teaspoon Cajun seasoning. Season with salt and white pepper to taste and refrigerate until ready to serve. PREP. Start warming up 48 ounces of oil in a large heavy pot or fryer to 375°F (you can test the oil by adding a french fry and if it immediately sizzles, it’s ready). FRIES. In a large mixing bowl make the pomme frites seasoning by mixing 1 ½ tablespoons minced garlic, ½ teaspoon cajun seasoning, ½ cup Parmesan cheese, 2 teaspoons parsley, and 1 teaspoon coarse salt. Set aside. In a medium bowl, make batter by combining 1 cup flour, 1½ cups water, 2 teaspoons garlic salt, and 1 teaspoon salt. This batter should be runny. FRY. In small batches, dip 26 ounces of frozen french fries into the batter just to coat, letting excess run off. Fry battered french fries, in batches, until golden brown for about 4-5 minutes (or 5-7 minutes if using fresh potatoes.) Use a slotted spoon to transfer french fries to a paper towel-lined plate for a few seconds and then toss in the seasoning mixture and stir to coat.
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