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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Easy to make with two types of cheeses and a little heat. Ingredients:
peanut oil |
2 1/2 lbs idaho potatoes |
salt |
6 ounces shredded mild cheddar cheese |
2 ounces shredded monterey jack cheese |
2 1/2 tablespoons paprika |
2 tablespoons salt |
1 tablespoon black pepper |
1 tablespoon onion powder |
2 tablespoons garlic powder |
1 tablespoon cayenne pepper |
1 tablespoon dried oregano |
1 tablespoon dried thyme (can used emeril's essence creole seasoning instead) |
Directions:
1. Pour peanut oil into a deep, heavy-bottomed stockpot or deep fryer, to a depth of 4 or 5 inches.
2. Preheat oil to 350 degrees F.
3. Peel potatoes and cut into 1/3 inch thick rounds using a crinkle french fry cutter.
4. Fry potatoes until golden brown and cooked through, about 5 to 7 minutes.
5. Remove with a slotted spoon and drain on paper towel-lined plates.
6. Season the fries lightly with Creole seasoning and salt.
7. Place fries in a wide, shallow casserole dish or baking sheet and sprinkle with the shredded cheddar and monterey jack cheeses, layering the fries and the cheese.
8. (If you want the cheese to be completely melted, bake in a 350 degree F oven for about 4 minutes after layering the fries and cheese.) Serve immediately.
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