Cheese Fries (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 11 Minutes |
Ready In: 26 Minutes Servings: 4 |
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Ingredients:
peanut or vegetable oil |
2 1/2 pounds idaho potatoes |
essence, recipe follows |
salt |
6 ounces shredded mild cheddar |
2 ounces shredded monterey jack |
Directions:
1. Pour peanut or vegetable oil into a deep, heavy-bottomed stockpot or deep fryer, to a depth of 4 or 5 inches. Preheat oil to 350 degrees F.
2. Peel potatoes and cut into 1/3-inch-thick rounds using a crinkle French fry cutter. Fry potatoes until golden brown and cooked through, about 5 to 7 minutes. Remove with a slotted spoon and drain on paper towel-lined plates. Season the fries lightly with Essence and salt.
3. 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. (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.
4. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
5. 2 1/2 tablespoons paprika
6. 2 tablespoons salt
7. 2 tablespoons garlic powder
8. 1 tablespoon black pepper
9. 1 tablespoon onion powder
10. 1 tablespoon cayenne pepper
11. 1 tablespoon dried oregano
12. 1 tablespoon dried thyme
13. Combine all ingredients thoroughly.
14. Yield: 2/3 cup
15. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
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