1) Preheat oil to 190 degrees C.
2) Using a large pot, boil potatoes with skins on until almost done. Allow to cool, and cut potatoes into long strips, approximately 1/2 cm to 1 cm wide and thick. In a large pot or fryer, par-fry the potatoes for 5 to 6 minutes. Potatoes should be limp. Remove potatoes and place onto paper towels and allow to drain.
3) Place potatoes in oil for 3 to 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) Make the maple mustard dipping sauce: whisk all ingredients together and serve.
Yields: 225 ml