Spicy Fries

Side Dish

Recipe courtesy of Louisiana Kitchen & Culture

Serves 6

  • vegetable oil for frying
  • 2 pounds russet potatoes
  • ½ cup flour
  • ½ cup crushed kettle-style salt and vinegar potato chips
  • 1 tablespoon Creole seasoning mix
  • 2 tablespoons paprika
  • water as needed

Spicy Fries

Spicy Fries

Click image to enlarge



Cut potatoes as desired; soak in a bowl of cold water for 20 minutes.

Pour cooking oil to a depth of 3 inches in a large Dutch oven. Clip a candy thermometer to the side, place over medium-high heat, and bring to 320°F. Working in small batches, drain fries and pat dry; lower into hot oil and fry for about 3 minutes (potatoes will not brown). Remove to a rack set over paper towels; bring oil back to temperature between batches. 

In a large flat bowl, whisk together flour, crushed potato chips, Creole seasoning mix, and paprika; taste and adjust seasoning as desired. Stir in enough water to make a thin batter; do not leave lumps.  

Meanwhile, increase oil temperature to 350°F. Working in batches if necessary, transfer partially cooked fries to batter and toss to coat; transfer to hot oil and cook until golden and crisp, 3 to 5 minutes. Remove to a rack set over paper towels; serve hot.


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