Cajun Spiced Fries (Print Version)

# Ingredients:

→ Main Ingredients

01 - Roughly 4 large russet potatoes, around 2 pounds
02 - 1 teaspoon smoked paprika
03 - 1 1/2 teaspoons onion powder
04 - 1 1/2 teaspoons kosher salt, or more if needed
05 - 3/4 teaspoon dried thyme
06 - 1/2 teaspoon black pepper, freshly ground
07 - 1/2 teaspoon cayenne pepper for a little kick
08 - 1 teaspoon garlic powder
09 - Cooking spray if you're baking these
10 - 3 tablespoons canola or vegetable oil for baking, or 2 quarts for deep frying
11 - Optional garnish: 1 tablespoon fresh parsley, finely chopped
12 - Sauces like ketchup, fry sauce, or remoulade for dipping

# Instructions:

01 - If you'd like, remove the peels from 2 russet potatoes. Slice them lengthwise into flat planks, about 1/4 inch thick. Stack two planks together, then cut into thin sticks of the same thickness. Keep going till you've got a pile of fries, roughly 8 cups worth.
02 - Take a large bowl and fill it with water and ice cubes. Drop the fries in so they're fully soaked. Stick the bowl in the fridge for at least 30 minutes or up to 12 hours.
03 - Pour off the water from the fries and rinse them under cold running water. Lay them out on a kitchen towel or paper towels, spreading them in one layer. Pat the fries dry.
04 - In a little bowl, combine 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 3/4 teaspoon dried thyme, 1 1/2 teaspoons onion powder, 1/2 teaspoon each of cayenne and black pepper, and 1 1/2 teaspoons kosher salt. Mix it all up.
05 - Fill a large pot or a Dutch oven with 2 quarts of oil and warm it over medium heat till it hits 260ºF. Test with a bit of potato—it should sink and bubble gently. As the oil heats, line a baking sheet with paper towels. In two or three batches, fry the potatoes gently for around 3 minutes, stirring now and then to stop them from sticking. They should soften but still look pale. Scoop them out, let the oil drip off, and set them in one layer on the prepared baking sheet.
06 - Crank up the heat to medium-high and get the oil up to 350ºF. Test again with a fry—it should float fast and bubble away. While the oil heats, set up another baking sheet with paper towels or a metal cooling rack. In two to three rounds, drop the fries back into the hot oil and fry until they're golden and crispy, 2 to 4 minutes. Turn them over so they brown evenly. Pull them out with a slotted spoon or spider and lay in a single layer on the second baking sheet.
07 - Once all the batches are fried, move them to a big bowl. Shake on the spice mix and toss until every fry's coated. Check the taste and sprinkle a little extra kosher salt if needed. You can top with parsley, if you like. Grab your ketchup or dip of choice and eat them right away!
08 - Adjust your oven racks so one is up high and the other is lower. Set your oven to 425ºF. Spray some cooking oil on two baking sheets.
09 - Toss the fries in a big bowl with 3 tablespoons of vegetable or canola oil until they're evenly coated. Sprinkle on the spice mix and toss until every fry is covered. Spread them out evenly on the two baking sheets in one layer.
10 - Pop the fries in the oven and cook for 20 minutes. Flip them over, switch the baking sheets' positions, then bake until the fries are crispy and golden, about 10 to 15 minutes longer. Taste test and sprinkle on some more kosher salt if you'd like. If you wanna get fancy, sprinkle on parsley. Eat them hot with your favorite sauce!

# Notes:

01 - Ice water soaks help fries get extra crispy since they remove extra starch.
02 - Double-frying (for Option 1) makes the fries crunchy outside and soft inside.
03 - Want less spice? Dial down the cayenne pepper.
04 - For baked fries, space them out. Crowded trays mean softer fries.

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