• Skip to main content
  • Skip to primary sidebar

Biscuits & Burlap logo

  • Home
  • Browse Recipes
  • About Us
  • Contact Us
  • Subscribe
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Browse Recipes
  • About Us
  • Contact Us
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Southern Classics

    Published: Oct 31, 2017 · Modified: Jan 3, 2023 by Pam

    Homemade French Fries with Creole Aioli

    Thanks for sharing!

    385 shares
    • Share
    • Tweet
    • Yummly
    • Email
    Jump to Recipe

    Homemade French Fries will put anything you can get from a fast food restaurant to shame. If you’ve never had them, now is the time to find out what you’ve been missing.

    Homemade French Fries with Creole Aioli from BiscuitsandBurlap.com

    When I was growing up, homemade french fries were a staple at our house. Mama would cook them in an iron skillet naturally. My brother and I would hover over her as she took the first pan full out to drain on paper towels.

    As soon as they were salted and cool enough to eat, we were shoveling them down. She knew better than to think that first pan would make it to the supper table.

    Mama always said that french fries would only brown properly if there was a spoonful of bacon grease added to the vegetable oil. Being a southern cook, I usually have a little bacon grease around and I add it to the oil when cooking fries, but I do know that you can get good, browned fries without the bacon grease (sorry, Mama).

    What size is best for homemade french fries?

    It’s really a matter of taste, but I personally like the potatoes cut into about ¼ inch size pieces. In fact, I have a mandoline that has a ¼ inch julienne blade. If you have one, this is a great opportunity to use it. If you don’t, just try to keep your potato pieces as close as possible to equal size so they’ll all get done at the same time.

    This post contains affiliate links for your convenience.  Click here to read our full disclosure policy

    A mandoline is a handy tool to have around the kitchen. Click here to order one, or at the bottom of the post is another link if you’re interested.

    Peel the potatoes for homemade fries or not?

    I like the peel left on, but I will tell you this. If you are using a mandoline, a peeled potato goes through much more easily. When I cooked the potatoes for this post I left about half of them unpeeled. Again, it’s really a matter of personal taste.

    homemade french fries

    Homemade french fries aren’t as unhealthy as you might think

    Now, I’m not trying to tell you that this is health food. It’s really just a simple dish – a throwback to my childhood for me. For some people, it will take you back to a trip to Europe where “frites” are a common dish.

    But, truthfully, if cooked properly, they aren’t greasy at all. I poured the oil back into a measuring cup when I had finished frying four small skillets of fries. I had only one ounce less than when I started.

    To lighten it up as much as possible, be sure to thoroughly drain your fries. Also, the aioli can be made with non-fat yogurt and light mayonnaise and it’s just as delicious.

    Homemade French Fries with Creole Aioli from BiscuitsandBurlap.com

    Creole Aioli makes a fun dipping sauce for homemade french fries

    That’s kind of a thing in restaurants in our area these days. Whatever little finger food snack being served is dressed up with an aioli or other type of sauce for dipping.

    Of course, if you want to go old school you can stick with traditional ketchup, but we think it’s fun to update an old classic and this is a great way to do it. The aioli comes together in just a few minutes.

    You can kick it up with a little hot sauce, but if heat isn’t your thing just leave that out. It’s still way flavorful. An alternative dipping sauce is Remoulade Sauce. Are you a fan? We’ve got a great recipe.

    If you love Cajun spices as much as we do check out Gouda Grits with Cajun Spice – just one of several recipes on Biscuits and Burlap using this flavorful blend.

    If you’re looking for a simple main dish to go with these fries, this Gourmet Grilled Cheese pairs beautifully with them!

    Homemade French Fries with Creole Aioli from BiscuitsandBurlap.com

    Are you getting our weekly updates? Sign up here. We promise to treat you like family!

    Tips for Making Homemade French Fries

    • Cut the potatoes into pieces as equal in size as possible (use a mandolin if you have one)
    • Oil amounts will vary according to the size of your skillet, but you want to have the potatoes covered with oil
    • Heat the oil to medium heat before adding the potatoes – if a small piece of potato sizzles when you add it, the oil is at the right temperature
    • Add the potatoes a few at the time to prevent the oil from cooling
    • Stir a few times while the potatoes fry to promote even cooking
    • Remove with a slotted spoon and drain on paper towels or other absorbent paper
    • Salt while still hot and toss slightly to distribute the salt
    • Every stove and pan are going to cook differently, so cooking times and temperatures are approximate, but the short video below shows what the fries will look like when they are browned to perfection
    Homemade French Fries with Creole Aioli from BiscuitsandBurlap.com

    Homemade French Fries with Creole Aioli

    Simple, homemade french fries like your Mama made are delicious on their own. If you want to dress them up, this Creole Aioli is easy and adds just the right touch.
    5 from 5 votes
    Print Recipe Pin Recipe

    Ingredients
      

    For the French Fries

    • 3 large potatoes, cut into ¼ inch strips
    • 1-¾ cup vegetable oil
    • 1 tablespoon bacon grease optional
    • 1 teaspoon salt, coarsely ground

    For the Creole Aioli

    • ½ cup plain Greek yogurt
    • ½ cup mayonnaise
    • 1 clove garlic, minced
    • 4 teaspoons olive oil
    • 1 teaspoon Creole mustard
    • 2 teaspoons fresh lemon juice (juice of ½ lemon)
    • 1 teaspoon Creole seasoning
    • ½ teaspoon hot sauce, optional

    Instructions
     

    For the French Fries

    • Heat oil and bacon grease (if used) in 10-11 inch skillet over medium heat.
    • Test heat by adding one french fry. If it gives a good sizzle, the heat is right.
    • Add potatoes slowly to prevent oil from cooling.
    • Gently stir a few times to promote even cooking.
    • Cook 8-10 minutes, or until lightly browned.
    • Remove with slotted spoon to absorbent paper to drain.
    • Salt potatoes while still hot and toss lightly.

    For the Creole Aioli

    • Brown garlic in olive oil over medium heat for 1-2 minutes or until lightly browned.
    • Stir remaining ingredients together.
    • Add garlic and olive oil and stir until well blended.
    • Garnish with an extra shake of Creole seasoning, if desired.

    Notes

    This makes enough for two skillets full of fries. According to how big the appetites are that you’re feeding, it will be about 5-6 servings.
    Tried this recipe?Let us know how it was!

    If you make this or any of our recipes we’d love for you to leave us a comment and star rating. If you’re into sharing your creations, snap a photo and tag us when you post it to Facebook or Instagram.

    Looking for main dishes to serve with homemade french fries?

    easy fried shrimp on plate with lemon
    Southern Style Fried Shrimp
    grilled chuck roast sliced
    Marinated & Grilled Chuck Roast
    on plate with sauce & veggies
    Grilled Cajun Wings
    Spicy Chicken Sandwich with Yogurt Sauce
    Marinated & Grilled Pork Tenderloin
    sandwich with fried green tomatoes, pimento cheese, and bacon bourbon jam
    The Spicy Southerner Sandwich
    The original Fiery Cajun Shrimp is updated, but as wonderful as ever.
    Fiery Cajun Shrimp

    Categories: Side Dishes Tags: appetizers, side dish

    Reader Interactions

    Comments

    1. Nichole says

      November 01, 2017 at 11:29 am

      5 stars
      I love the way these french fries look! That Creole Aioli sounds like something my family will devour, we can’t wait to try it!

      Reply
      • Pam says

        November 01, 2017 at 12:01 pm

        Thanks, Nichole! Yeah, pretty much anything is good dipped in the Creole Aioli.

        Reply
    2. Lisa|Garlic & Zest says

      November 01, 2017 at 11:32 am

      5 stars
      I rarely make homemade french fries because they make my whole house smell like fried food, but that doesn’t mean I don’t enjoy them.. Next time you’re frying — call me up!

      Reply
      • Pam says

        November 01, 2017 at 12:00 pm

        Thanks, Lisa! It’s still been warm enough here to open the porch doors so I haven’t noticed that. We don’t have them often, but it’s french fry love when we do.

        Reply
    3. Savita says

      November 01, 2017 at 12:17 pm

      5 stars
      I totally dig a spicy dip! The creole seasoning dip is brilliant idea. Saving this recipe to try! Thanks for sharing.

      Reply
      • Pam says

        November 01, 2017 at 1:01 pm

        Us, too, Savita! Hope you enjoy.

        Reply
    4. Jessica says

      November 01, 2017 at 1:06 pm

      5 stars
      It’s been too long since I’ve made french fries! My family would love these!

      Reply
      • Pam says

        November 01, 2017 at 1:24 pm

        Sometimes we just need a reminder of good old classics.

        Reply
    5. Martha says

      November 07, 2017 at 1:32 pm

      5 stars
      They look sooooo good. Maybe tonight is FF nite.

      Reply

    Tell us what you think! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey, y'all!

    Pam and Sara sitting on blanket with picnic.
    Photo cred: Angie Webb Creative

    We’re Pam and Sara, a Southern mother/daughter team on a mission. We’re here to help you keep those precious food memories alive and create new ones, too. 

    Read more-

    Recent Posts

    • Pepper Jack Pimento Cheese with Jalapenos
    • 3 Ingredient No Bake Cheesecake
    • Picnic Charcuterie Board – 3 Easy Steps
    • Steak Crostini (Greek Style)

    Christmas Dishes

    • Coconut Chocolate Chip Cookies with Brown Butter
    • Key Lime Cookies
    • Brioche French Toast Casserole
    • Vegetable Au Gratin

    Footer

    ↑ back to top

    About

    • About Us
    • Disclosures and Privacy Policy

    Newsletter

    • Sign Up for emails and updates

    Contact

    • Contact Us
    • Work With Us

    Copyright © 2021 Biscuits & Burlap

    385 shares