Crispy Cajun Spuds (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 large russet potatoes (around 2 pounds total)
02 -
1 1/2 teaspoons coarse salt, plus extras if needed
03 -
1 teaspoon powdered garlic
04 -
1 1/2 teaspoons powdered onion
05 -
3/4 teaspoon thyme, dried
06 -
1/2 teaspoon black pepper, freshly ground
07 -
1 teaspoon smoked paprika
08 -
1/2 teaspoon cayenne for heat
09 -
Cooking spray for oven option
10 -
2 quarts of canola or vegetable oil (or 3 tablespoons for oven method)
11 -
1 tablespoon chopped fresh parsley leaves for topping (optional)
12 -
Dipping sauces like ketchup, remoulade, or fry sauce for serving
# Instructions:
01 -
If you want, peel 2 russet potatoes. Slice them lengthwise into 1/4-inch-thick planks, then stack two planks and cut into sticks of the same width. Keep going until you’ve turned all the potatoes into fry shapes (you should have about 8 cups).
02 -
Use a big bowl filled with icy water and add the fries, ensuring they’re underwater. Pop the bowl in the fridge for at least half an hour or up to 12 hours.
03 -
Pour the fries into a colander to drain, then give them a rinse with cold water. Spread them flat on paper towels or a dish towel, patting them dry as much as possible.
04 -
Mix together 1 1/2 teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 3/4 teaspoon dried thyme, 1/2 teaspoon black pepper, 1 1/2 teaspoons onion powder, and 1/2 teaspoon cayenne in a little bowl. Stir until it's all blended well.
05 -
Fill a deep pot or Dutch oven with 2 quarts of oil and heat it medium-low until 260ºF (a bit of potato should sink with some tiny bubbling). Meanwhile, prep a baking sheet with paper towels. Fry the potatoes in 2 or 3 smaller batches, stirring occasionally to prevent them sticking, until they barely change color and feel soft, which takes about 3 minutes. Scoop them out with a slotted spoon and set them on the prepared baking sheet.
06 -
Crank up the heat to medium-high to bring the oil to 350ºF (test it with a piece of fry—it should float and bubble intensely). Prepare another tray with paper towels or a cooling rack. Fry the potatoes in the same small batches until they’re crisp and golden, flipping occasionally for even browning. This round should take 2 to 4 minutes. Lift them out using your slotted spoon and spread them on the new tray to keep them crispy.
07 -
Once they're all fried, put the fries in a big bowl. Sprinkle on the spice mix and toss until everything gets an even coating. Take a taste. If you like, toss in more salt. Add parsley if you want, then dig in while they’re hot, paired with your favorite dipping sauce.
08 -
Place oven racks so they split the oven into thirds. Preheat the oven to 425ºF. Spray two large baking sheets lightly with cooking spray.
09 -
Drop the fries into a big bowl. Pour 3 tablespoons of oil over them and stir or toss until they’re covered. Sprinkle the spice mixture across the fries and stir to coat evenly. Lay them on both prepared baking trays in one layer.
10 -
Pop the fries in the oven for 20 minutes. Flip fries over and switch the trays between racks while turning front to back. Bake about 10 to 15 minutes longer, until golden and crispy. Sprinkle with parsley for garnish if you want. Taste and add more salt if needed, then enjoy with a sauce while they’re warm.
# Notes:
01 -
Placing sliced fries into icy water reduces starch, giving you crispier results.
02 -
Using a double-fry technique (in deep fry option) gives crunch outside and soft centers.
03 -
Want less heat? Cut back the cayenne a bit.
04 -
When baking, don’t overcrowd the trays—this keeps fries crunchy instead of soft.