Cajun Fries (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 pounds large russet potatoes (about 4)
02 - 1 1/2 teaspoons kosher salt, plus more as needed
03 - 1 1/2 teaspoons onion powder
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - 3/4 teaspoon dried thyme
07 - 1/2 teaspoon cayenne pepper
08 - 1/2 teaspoon freshly ground black pepper
09 - Cooking spray (if baking)
10 - 2 quarts canola or vegetable oil, for deep frying (or 3 tablespoons if baking)
11 - 1 tablespoon finely chopped fresh parsley leaves, for garnish (optional)
12 - Remoulade, fry sauce, or ketchup, for serving

# Instructions:

01 - Peel 2 large russet potatoes if desired. Cut lengthwise into 1/4-inch-thick planks. Stack 2 planks on top of each other, then cut lengthwise into 1/4-inch-thick sticks. Repeat until all the potatoes are cut into fries (about 8 cups).
02 - Fill a large bowl with ice water. Add the fries (make sure they are completely submerged in the water) and refrigerate for at least 30 minutes or up to 12 hours.
03 - Drain the fries and rinse under cold water. Lay on a kitchen towel or paper towels in a single layer and pat dry.
04 - Place 1 1/2 teaspoons kosher salt, 1 1/2 teaspoons onion powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 3/4 teaspoon dried thyme, 1/2 teaspoon cayenne pepper, and 1/2 teaspoon black pepper in a small bowl and stir to combine.
05 - Heat 2 quarts canola or vegetable oil into a large Dutch oven or large pot over medium heat until 260ºF (a small piece of potato added to the oil should sink with tiny bubbles around it). Meanwhile, line a rimmed baking sheet with paper towels. Working in 2 or 3 batches, add the fries to the hot oil and fry, stirring occasionally with a spider or slotted spoon to prevent sticking, until the potatoes are slightly softened but still pale, about 3 minutes. Using a slotted spoon, transfer to the baking sheet and arrange in a single layer.
06 - Increase the heat to medium high and heat the oil to 350ºF (a small piece of potato added to the oil should rise to the top and bubble fiercely). Meanwhile, line a second baking sheet with paper towels or fit with a wire rack. Working in 2 to 3 batches, fry the fries until golden-brown and crispy, using a slotted spoon to flip the fries as needed to ensure they brown evenly, 2 to 4 minutes. Transfer to the second baking sheet in a single layer.
07 - Once you've fried all of the potatoes, transfer them to the large bowl. Sprinkle with the spice blend and toss until evenly coated. Taste and season with more kosher salt as needed. Garnish with 1 tablespoon finely chopped parsley if desired. Serve immediately with remoulade, fry sauce, or ketchup.
08 - Arrange 2 racks to divide the oven into thirds and heat the oven 425ºF. Coat 2 rimmed baking sheets with cooking spray.
09 - Place the fries in a large bowl, drizzle with 3 tablespoons vegetable or canola oil, and toss or stir until evenly coated. Add the spice blend and toss to evenly coat. Transfer the fries to the baking sheets and arrange in a single layer.
10 - Bake for 20 minutes. Flip the fries and rotate the baking sheets from front to back and between racks. Bake until golden-brown, 10 to 15 minutes more. Taste and season with more kosher salt as needed. Garnish with 1 tablespoon finely chopped parsley if desired. Serve immediately with remoulade, fry sauce, or ketchup.

# Notes:

01 - Soaking the potatoes in ice water helps remove excess starch, resulting in crispier fries.
02 - The double-fry method (for Option 1) creates a perfectly crispy exterior and fluffy interior.
03 - You can adjust the amount of cayenne pepper to control the spice level.
04 - For best results when baking, don't overcrowd the baking sheets - this ensures the fries get crispy rather than steamed.

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