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Disneyland’s Pomme Frites Copycat Recipe with Cajun Remoulade Dipping Sauce Recipe

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Enjoy the crispy, golden perfection of Disneyland’s famous Pomme Frites with this easy-to-make copycat recipe. Paired with a tangy and spicy Cajun Remoulade dipping sauce, these double-fried potatoes deliver irresistible crunch and bold flavors that will elevate your snacking or side dish game.

  • Author: Chef
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 4 hours 40 minutes
  • Yield: 1 serving
  • Category: Side Dish
  • Method: Frying
  • Cuisine: American

Ingredients

Cajun Remoulade Sauce

  • 3/4 Cup Mayonnaise
  • 1/3 Cup Ketchup
  • 1/2 Tablespoon Worcestershire Sauce
  • 1 teaspoon Creole Mustard (or Dijon mustard)
  • 1 teaspoon Cajun Seasoning
  • 1/2 teaspoon Smoked Paprika
  • 1/4 teaspoon Garlic Powder
  • 1/2 teaspoon Fresh Lemon Juice (or pickle brine or vinegar)
  • Salt and Pepper to taste

Pomme Frites

  • 5 Russet Potatoes
  • 2 Quarts Vegetable Oil (or peanut oil) for frying
  • 1/2 Cup Parmesan Cheese (powdered)
  • 2 Tablespoons Fresh Parsley, minced
  • 4 Cloves Garlic, fresh and crushed
  • 1/4 teaspoon Cajun Seasoning (optional)

Instructions

  1. Prepare the Cajun Remoulade: Whisk together mayonnaise, ketchup, Worcestershire sauce, Creole mustard, Cajun seasoning, smoked paprika, garlic powder, fresh lemon juice, salt, and pepper until smooth. Refrigerate for at least 3 hours to allow the flavors to meld perfectly.
  2. Slice the Potatoes: Cut the russet potatoes into fries using a knife or fry cutter to ensure even, uniform strips for best frying results.
  3. Soak the Fries: Submerge the potato strips in a large bowl of ice water and chill in the refrigerator for 1 hour. This step removes excess starch and helps achieve maximum crispiness.
  4. Dry the Fries: After soaking, rinse the fries several times under cold water, then spread them out on a clean towel to dry thoroughly.
  5. First Fry at 300°F: Heat the vegetable or peanut oil in a deep fryer or heavy pot to 300°F (149°C). Fry the potatoes in batches using a slotted spoon or spider strainer for 4-5 minutes until cooked through but not browned. Drain on a paper towel-lined plate.
  6. Increase Heat to 400°F: Raise the oil temperature to about 400°F (204°C). Return the fries to the hot oil in batches and fry again for 3-5 minutes until golden brown and crispy.
  7. Season Immediately: Remove fries from oil and immediately sprinkle each batch with salt. Once all batches are done, toss the fries with powdered Parmesan, minced parsley, crushed garlic, and optional Cajun seasoning to coat them evenly.
  8. Serve: Plate the Pomme Frites hot and serve with the chilled Cajun Remoulade dipping sauce on the side for dipping.

Notes

  • For extra crispiness, make sure fries are completely dry before frying to prevent splattering and sogginess.
  • The double frying method is essential for achieving the signature crisp texture reminiscent of Disneyland fries.
  • You can substitute Creole mustard with Dijon if unavailable, but try to use authentic Cajun seasoning for the right kick.
  • Keep the remoulade refrigerated for at least 3 hours before serving to let the flavors fully develop.
  • Use a high smoke point oil like vegetable or peanut oil for best frying results.

Find it online: https://cheftinaskitchen.com/disneylands-pomme-frites-copycat-recipe-with-cajun-remoulade-dipping-sauce-recipe/