Old Bay Fries with Creole Mustard

  • Serves 2-4
  • 900 g Potatoes, hand cut into large steak fries
  • Peanut Oil (or canola) as needed
  • For the Spice Blend:
  • 1 tbsp Jalapeno Powder
  • 1 tbsp Garlic Powder
  • 2 tbsp Kosher Salt
  • 4 tbsp Old Bay Seasoning
  • 1 tbsp Malt Vinegar Powder
  • For the Creole Mustard
  • 475 ml Sour Cream
  • 60 g Old Bay Seasoning
  • 60 ml Malt Vinegar
  • 60 g Mustard
  • Salt and Pepper, to taste

1. Blanch the potatoes in 275℉ oil for 3-5 minutes or until tender. Drain over paper towels and freeze in an even layer, trying not to stick the potatoes together. Spice Blend: 1. In a small bowl, combine jalapeno powder, garlic powder, kosher salt, Old Bay Seasoning and malt vinegar powder. 2. Transfer ingredients to a shaker and reserve for finished fries. Creole Mustard: 1. In another small bowl combine sour cream, Old Bay Seasoning, malt vinegar and mustard with a whisk. 2. Season with more salt and pepper. 3. Turn oil temperature to 350℉ and fry steak fries until crispy and golden brown. 4. In a large bowl toss the fries, sprinkling the seasoning to evenly coat them. 5. Serve with the creole mustard on the side. Tip: Jalapeno Powder and Malt Vinegar Powder are available in online specialty stores. Store spice blend in a tightly covered jar in a cool, dark place.