2) Using a large pot, boil potatoes with skins on until almost done. Allow to cool and cut potatoes into long strips, approximately 0.5-1cm wide and thick. In a large pot or fryer, par-fry the potatoes for 5-6 minutes. Potatoes should be limp. Remove potatoes and place onto paper towels and allow to drain.
3) Place potatoes in oil again for 3-5 minutes, or until brown. Remove fries from oil, drain on paper towel and, while still hot, season with Creole pepper seasoning and serve with maple mustard dipping sauce.
4) For the maple mustard dipping sauce, whisk all ingredients together and serve. The sauce recipe yields 240ml.