Lunch: Creole French Fries

Lightly spiced fries are a great snack.

Ingredients

4 large Idaho potatoes
peanut oil, for frying
Paula Deen Creole Pepper Seasoning
1/4 cup yellow mustard
1/2 cup stone ground mustard
2 tablespoons Dijon mustard
2 tablespoons maple syrup
1/4 tablespoons rice wine vinegar

Instructions

Preheat oil to 375 °.
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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