If you've been following me for awhile you probably know I'm a theme park fanatic. I love every aspect of going, the theming, the rides, and most of all the FOOD!
Of all the theme parks, Disneyland has some of the best dining options, and one of my absolute favorite Disneyland snacks is on the menu at Cafe Orleans in Magic Kingdom's New Orleans Square. If you've ever been, you may have experienced the magic that is their Garlic & Parmesan Pommes Frites.
Crispy fries coated in grated Parmesan cheese & garlic butter, dipped in a spicy Cajun sauce. If you haven't been or if you can't make it to the parks any time soon, fear not! This make-at-home version is just as good (if not better) than the real thing.
Garlic & Parmesan Pommes Frites Ingredients:
- Russet Potatoes- russet potatoes are large and low-moisture, making them the perfect potato to use for homemade french fries.
- Frying Oil- oils such as peanut oil, canola oil, or vegetable oil work great for frying. You want an oil that is neutral tasting and also has a high smoke-point (the point at which the oil starts to burn).
- Spices- kosher salt, ground pepper, and garlic powder.
- Butter- butter is used in this recipe to coat your fries, and help the Parmesan & parsley mixture stick. You can use salted or unsalted butter.
- Garlic- always.
- Grated Parmesan- grated Parmesan can usually be found in the deli section of the store, packaged in plastic tubs. Or you can grate your own Parm straight from the block!
- Dried Parsley- dried parsley adds a bit of green and a subtle earthy flavor. For a more intense, peppery flavor you can use fresh parsley.
- Cajun Dipping Sauce- a savory, slightly spicy blend of mayonnaise, dijon mustard, minced garlic, creamed horseradish, Worcestershire sauce, lemon juice, Cajun seasoning such as Slap Ya Mama (affiliate), sweet paprika, and kosher salt.
How to Make Garlic & Parmesan Pommes Frites:
Prep:
- Peel, Cut, and Soak Potatoes:
- Using a vegetable peeler, carefully peel the skin from russet potatoes. Use either a knife and cutting board or a french fry cutter to then slice potatoes into sticks about ¼ - ½ of an inch thick.
- Place cut potatoes in a large bowl of cold water and allow them to soak for at least 1 hour.
- Mix Spices & Sauce:
- While potatoes are soaking, prepare sauce and spice mixture. In the first small mixing bowl, combine all Cajun Dipping Sauce ingredients. Stir until well combined, cover with plastic wrap, and refrigerate until ready to use.
- In the second small bowl, combine kosher salt, garlic powder, and pepper. Set aside until ready to use.
Fry:
- First Fry:
- Once potatoes have soaked, use a colander to drain the water. Rinse potatoes and use paper towels to blot dry them as much as possible.
- Add 1.5 L of frying oil to a large stove pot, and use a candy thermometer to bring oil to 325F.
- Once oil reaches temperature, use a slotted frying spoon to carefully add the first batch of fries to pot. Do not overcrowd pot, this will need to be done in 2-4 batches. Fry first batch for 5 minutes, just until heated and starting to change color.
- Use slotted spoon to gently remove first batch and transfer to a paper towel lined baking sheet. Bring oil back to 325F and repeat this process with remaining batches.
- Second Fry:
- Bring oil temperature up to 375F. Carefully add 1 batch pommes frites back to pot and fry again for 60-120 seconds until golden brown. Watch them closely as they can change color quickly.
- Remove the first batch from the pot and transfer to a clean paper towel to drain grease. Immediately sprinkle fries with a generous amount of salt mixture.
- Allow oil temperature to come back up to 375F. Repeat this process with remaining batches.
Finish:
- Add Garlic & Parmesan: melt 1 tablespoon of butter, and mix in 2-3 cloves of minced garlic. Pour melted butter over fries and toss to coat. Sprinkle grated Parmesan and dried parsley over fries and toss again to fully combine. Serve immediately with Cajun Dipping Sauce.
How to Air-Fry Pommes Frites:
- If you would like a healthier fry option or don't want to mess with hot oil, you can also use an air fryer!
- After soaking, toss cut and dried potatoes in a bit of neutral oil and a generous amount of salt mixture.
- Preheat air-fryer to 375F, add cut potatoes to frying tray in a single layer (this will need to be done in batches), and fry 12-15 minutes until crisp, tossing halfway through.
How to Bake Pommes Frites:
- Don't want to deep-fry but also don't have an air fryer? No Problem! You can also bake your Garlic Parmesan fries.
- After soaking, toss cut and dried potatoes in a bit of neutral oil and a generous amount of salt mixture.
- Preheat oven to 375F.
- Add fries to a baking sheet in a single layer and bake for 20-25 minutes until warm and just starting to change color. T
- urn oven heat up to 425F, toss fries, and continue baking another 20-25 minutes until crisp and golden brown.
Tips & Recipe Notes:
- Soaking cut potatoes in cold water before cooking helps remove some of the starch which results in a crispier fry.
- Double deep frying is another secret to a fry with a crispy exterior and tender interior. Essentially the first fry heats, and the second fry crisps.
- Know the smoke point of your frying oil! The smoke point refers to the temperature at which your oil will start to burn. You want to go for an oil with a taste that works well with potatoes and a high smoke point. An example of this is peanut oil, which has a smoke point of 450F.
- To keep fries warm in between batches, place fries drained of grease on a clean baking sheet in a 200F degree oven.
- Instead of frying, these pommes frites can also be air-fried or baked (see notes above).
More Side Dish & Appetizer Recipes You Will Love:
- Honey Butter Sweet Potato Mash
- 5-Cheese Baked Mac & Cheese
- Honey Balsamic Fried Red Cabbage with Goat Cheese & Walnuts
- Easy Oven-Roasted Asparagus
- Easy Cheese Stuffed Garlic-Butter Crescent Rolls
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Recipe
Garlic & Parmesan Pommes Frites (Disneyland Inspired)
Disneyland's Cafe Orleans inspired Pommes Frites. Crispy double-fried pommes frites coated in grated Parmesan & garlic butter, dipped in a spicy Cajun sauce.
Equipment
- Vegetable Peeler
- Knife
- Cutting Board
- French Fry Cutter (optional)
- 1 Large Bowl
- 2 Small Mixing Bowls
- Colander
- Large Pot (for frying)
- Candy/Deep Fry Thermometer
- Slotted Frying Spoon
- Baking Sheet
- Paper Towels
Ingredients
For Pommes Frites:
- 4 Russet Potatoes
- 1.5 L Frying Oil such as peanut oil, canola oil, or vegetable oil
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ⅛ teaspoon pepper
- 1 tablespoon butter
- 1.5 teaspoon minced garlic 2-3 cloves
- ¼ cup grated Parmesan cheese
- 1 tablespoon dried parsley
For Cajun Dipping Sauce:
- ½ cup mayo
- 1 tablespoon spicy or Dijon mustard
- 1-2 teaspoon creamed horseradish adjust according to taste
- 1 teaspoon minced garlic 1-2 cloves
- ½ teaspoon Worcestershire sauce
- ½ teaspoon lemon juice
- ½ teaspoon Cajun seasoning
- ¼ teaspoon paprika
- ¼ teaspoon kosher salt
Instructions
- Peel, Cut, and Soak Potatoes: using a vegetable peeler, carefully peel the skin from russet potatoes. Use either a knife and cutting board or a french fry cutter to then slice potatoes into sticks about ¼ - ½ of an inch thick. Place cut potatoes in a large bowl of cold water and allow them to soak for at least 1 hour.
- Mix Spices & Sauce: while potatoes are soaking, prepare sauce and spice mixture. In the first small mixing bowl, combine all Cajun Dipping Sauce ingredients. Stir until well combined, cover with plastic wrap, and refrigerate until ready to use. In the second small bowl, combine kosher salt, garlic powder, and pepper. Set aside until ready to use.
- First Fry: once potatoes have soaked, use a colander to drain the water. Rinse potatoes and use paper towels to blot dry them as much as possible. Add 1.5 L of frying oil to a large stove pot, and use a candy thermometer to bring oil temperature to 325F. Once oil reaches temperature, use a slotted frying spoon to carefully add the first batch of fries to pot. Do not overcrowd pot, this will need to be done in 2-4 batches. Fry first batch for 5 minutes, just until heated and starting to change color. Use slotted spoon to gently remove first batch and transfer to a paper towel lined baking sheet. Bring oil back to 325F and repeat this process with remaining batches.
- Second Fry: bring oil temperature up to 375F. Carefully add 1 batch of pommes frites back to pot and fry again for 60-120 seconds until golden brown. Watch them closely as they can change color quickly. Remove the first batch from the pot and transfer to a clean paper towel to drain grease. Immediately sprinkle fries with a generous amount of salt mixture. Allow oil temperature to come back up to 375F. Repeat this process with remaining batches.
- Add Garlic & Parmesan: melt 1 tablespoon of butter, and mix in 2-3 cloves of minced garlic. Pour melted butter over fries and toss to coat. Sprinkle grated Parmesan and dried parsley over fries and toss again to fully combine. Serve immediately with Cajun Dipping Sauce.
Notes
Soaking cut potatoes in cold water before cooking helps remove some of the starch which results in a crispier fry.
Double deep-frying is another secret to a fry with a crispy exterior and tender interior. Essentially the first fry heats, and the second fry crisps.
Know the smoke point of your frying oil! The smoke point refers to the temperature at which your oil will start to burn. You want to go for an oil with a taste that's compatible with potatoes and has a high smoke point. An example of this is peanut oil, which has a smoke point of 450F.
To keep fries warm in between batches, place fries drained of grease on a clean baking sheet in a 200F degree oven.
Instead of frying, these pommes frites can also be air-fried or baked (see notes above).
Tried this recipe?Let me know how it was!
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