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 tsp kosher salt
- 1/2 tsp garlic powder
- 1/8 tsp pepper
- 1 tbsp butter
- 1.5 tsp minced garlic 2-3 cloves
- 1/4 cup grated Parmesan cheese
- 1 tbsp dried parsley
For Cajun Dipping Sauce:
- 1/2 cup mayo
- 1 tbsp spicy or Dijon mustard
- 1-2 tsp creamed horseradish adjust according to taste
- 1 tsp minced garlic 1-2 cloves
- 1/2 tsp Worcestershire sauce
- 1/2 tsp lemon juice
- 1/2 tsp Cajun seasoning
- 1/4 tsp paprika
- 1/4 tsp 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 1/4 - 1/2 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 tbsp 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!