HONEY MUSTARD SKILLET FRIES

Honey Mustard Skillet Fries are a little different from just regular fries.  I dip the fries before I cook them.  My family loves honey mustard. We like it on everything and I use it in a lot of recipes. They also like potatoes any way you “fix” them. These fries never last long at my house.  These fries make a great side dish with hamburgers or just about any kind of meat.  My family thinks you have to have potatoes at every meal or it’s not a real meal.  I grew up on them, too, because potatoes are cheap and good to serve with anything.

Skillet fries with honey mustard are easy and delicious.

5 or 6 large potatoes, peeled and sliced for fries

1/2 cup all-purpose flour

1 tablespoon Dijon mustard

1 tablespoon regular yellow mustard

2 tablespoons honey

1/4 teaspoon black pepper

1 teaspoon garlic powder

1/2 cup water

3/4 cup oil for frying

Salt to taste

Mix all ingredients except oil, fries and salt in a bowl using a whisk.  Heat oil in a large skillet or use deep fryer. Dip fries in batter and drop into hot oil.  Turn when brown on one side. Drain on paper towels. Add salt to taste. Enjoy!

 
Honey Mustard Skillet Fries - The Southern Lady Cooks
 
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5 from 1 vote

Honey Mustard Skillet Fries

These skillet fries are wonderful! The honey mustard flavor really gives them a great taste and everyone always request them. Easy to make too!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side Dish
Cuisine: American, southern
Keyword: honey mustard fries, Skillet fries
Servings: 6 servings
Author: The Southern Lady Cooks

Ingredients

  • 5 or 6 large potatoes peeled and sliced for fries
  • 1/2 cup all-purpose flour
  • 1 tablespoon Dijon mustard
  • 1 tablespoon regular yellow mustard
  • 2 tablespoons honey
  • 1/4 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 cup water
  • 3/4 cup oil for frying
  • Salt to taste

Instructions

  • Mix all ingredients except oil and salt in a bowl using a whisk. Heat oil in a large skillet or use deep fryer. Dip fries in batter and drop into hot oil. Turn when brown on one side. Drain on paper towels. Add salt to taste.
 
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9 Comments

    1. I’ve never baked them Kathryn. I am sure you could, same temp as a baked potato would work 425 for 45-50 minutes.

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  3. Wouldn’t you know I come across this receipe when I already made a late lunch / early dinner of Salmon and homemade baked french fries!

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