Spicy Fries

Side Dish

Recipe courtesy of Louisiana Kitchen & Culture magazine

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

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Peel potatoes and slice lengthwise into ¼-inch slices, stack, and cut into ¼-inch fries. Transfer to a bowl of cold water and soak 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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