Disneyland’s Pomme Frites Copycat Recipe
This fabulous dipping sauce Cajun remoulade is boldly flavorful, wonderfully creamy with a bright lemon burst and is the best sauce for dipping these hot and salty Disneyland copycat pomme frites (french fries)!
The Cajun Remoulade
We started making this sauce because of my obsession with the pomme frites (oh my gosh I can’t even write it without my mouth watering!!!!) and sauce at Disneyland. Literally the best fries and sauce ever. My goodness!!!
After a couple years of making sauces from scratch, I decided to take a short cut on this one. Everyone says this sauce is like thousand island dressing, but there’s more to it. So I use some thousand island which is easier than opening tomato paste, and then add some extra dimension to it. Boom…this new recipe was born!
What is a Remoulade?
A remoulade, plain and simple, is a cold sauce based on mayonnaise. It just sounds much fancier than french fry dip, don’t you think?!
What are Pomme Frites?
Pomme frites is just a fancy and fun way to say french fries. When I say that I just ate my weight in pomme frites, it sounds much better than french fries. Ha!
The Homemade Pomme Frites
We’ve been making homemade french fries for forever but we are finally including the recipe here! It’s so easy!
Have you ever had the pomme frites at Cafe Orleans at Disneyland? Please tell me you have! Hot salty fries are my happiest place on earth. Give me an irresistible sauce to dip them in, and you can forget about it!
We double fry the pomme frites, and then top them Parmesan, garlic (fresh), fresh parsley, salt and a little of the Cajun seasoning.
What Ingredients are Needed for Pomme Frites Sauce?
You’re just a few ingredients away from the best dipping sauce for french fries. Trust me on this one friends…you’ll never want to dip those golden hot fries in anything else! Here is your ingredients list:
- Mayonnaise
- Thousand Island Dressing
- Worcestershire Sauce
- Garlic Powder
- Dijon Mustard
- Cajun Seasoning
- Lemon Juice
- Paprika
- Salt
- Pepper
The measurements for each can be found in the recipe card at the end of this post.
How to Make Pomme Frites Cajun Dipping Sauce
Besides the fact that this remoulade is insanely delicious, it is also the easiest recipe to make. Here are the steps:
- Whisk all of the ingredients together.
- Store the sauce in the fridge to meld the flavors for a few hours.
That’s all there is to it! Plenty of time to make some golden salty pomme frites! And then let the dipping begin!
What are the Ingredients for Homemade French Fries?
- Russet Potatoes
- Vegetable Oil
- Garlic
- Parmesan Cheese
- Salt
- Parsley
Again, the measurements can be found in the recipe card down below.
How to Make Homemade Pomme Frites
There are two keys to the perfect homemade french fries recipe…an ice bath and double frying them. I’ll explain…
- Peel the potatoes and slice them either by hand or using a french fry cutter.
- Place the fries in an ice bath and then put the whole bowl in the fridge for at least an hour.
- PRO TIP: This removes a lot of the starch on the outside of the potato and cools them down so that when they hit the oil, the outside gets crispy while the inside remains soft.
- Lay the fries out on a towel to dry and start heating your oil.
- When your oil has hit 300 degrees (I like to use a thermometer to keep my eye on the oil temp), start frying the french fries in batch so that you don’t over crowd them. Let them fry for 4-5 minutes and then remove them with a spider spoon to a plate lined with paper towels.
- Once you have done a first fry on all the potatoes, turn your burner up and heat the oil to 400 degrees.
- Then gently drop the fries into the oil with the spider spoon for a second fry. Again do this in batches until you have made it through all the fries placing them on a plate lined with paper towels and salting them as your remove each batch.
- PRO TIP: The double fry gives the french fries that crispiness on the outside that you want while keeping the middle nice and soft!
- When all the fries are double fried and salted, toss them all with the parmesan, garlic, parsley and Cajun seasoning and eat them hot with the remoulade.
Storing, Reheating, and Freezing
I think it’s pretty common knowledge that french fries don’t store well. They lose their crispiness and get soggy pretty quickly. So eat them up while they are hot and fresh!
If you do end up with leftovers, let them cool completely and then store them in an airtight container in the refrigerator. They reheat the best in an air fryer.
The Cajun dipping sauce will store in the refrigerator for up to 5 days. I wouldn’t recommend freezing it.
I’m writing this post while Disneyland is still closed due to COVID-19. It is scheduled to open to CA residents only in the next couple of weeks. So while I can’t get my hands on the real deal at Cafe Orleans, I’ll be making this copycat pomme frites with Cajun dipping sauce recipe instead!
Update: I still haven’t made it to Disneyland since it re-opened, but I have been to Disney World. The pomme frites just weren’t the same there, and I prefer the dipping sauce at Cafe Orleans. Fifty points to Disneyland!
More Copycat Recipes:
Print Disneyland’s Pomme Frites Copycat Recipe w/Dipping Sauce Cajun Remoulade
Course 200+ Easy Side Dish Recipes Every Mom Needs, 50+ Homemade Condiment Recipes
Keyword condiment, copycat recipe, dip, dipping sauce, french fries
Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Soaking/Resting Time 4 hours hours
Total Time 4 hours hours 40 minutes minutes
Servings 1 batch
Calories 1337kcal
Author Sweet Basil
For the Cajun Remoulade
Whisk all the ingredients together until smooth.
3/4 Cup Mayonnaise, 1/3 Cup Ketchup, 1/2 Tablespoon Worcestershire Sauce, 1 teaspoon Creole Mustard, 1 teaspoon Cajun Seasoning, 1/2 teaspoon Smoked Paprika, 1/4 teaspoon Garlic Powder, 1/2 teaspoon Fresh Lemon Juice, Salt and Pepper
Store in the fridge for 3 hours to meld flavors.
For the Pomme Frites
Slice the potatoes into fries or use a fry cutter.
5 Russet Potatoes
The keys to crisp fries are an ice bath and double frying. So soak the fries in a bowl of ice water in the fridge for 1 hour. Rinse a few times with cold water and lay out on a towel to dry.
Heat oil to 300 and once hot add the fries in batches with a spider or slotted spoon. Remove to a paper towel lined plate after 4-5 minutes.
2 Quarts Vegetable Oil
Now turn the heat up to just about medium high, about 400 degrees and fry in batches again for 3-5 minutes.
Immediately salt every batch as it comes out. Once all the fries are done and salted, toss them all with parm, parsley, garlic and Cajun seasoning.
1/2 Cup Parmesan, 2 Tablespoons Parsley, 4 Cloves Garlic, 1/4 teaspoon Cajun Seasoning
Serving: 1batch | Calories: 1337kcal | Carbohydrates: 232g | Protein: 25g | Fat: 39g | Saturated Fat: 6g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 2226mg | Potassium: 4805mg | Fiber: 15g | Sugar: 30g | Vitamin A: 2020IU | Vitamin C: 65mg | Calcium: 171mg | Iron: 10mg
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