📝 About This Recipe
Transport your taste buds to the heart of the French Quarter with these ultra-crispy, double-fried potatoes tossed in a handcrafted Bayou spice blend. These fries balance a smoky, earthy heat with a hint of herbal sweetness, capturing the soul of Louisiana street food. Perfectly golden on the outside and fluffy on the inside, they are the ultimate bold accompaniment to any po' boy or muffuletta.
🥗 Ingredients
The Potatoes
- 2.5 pounds Russet Potatoes (scrubbed clean, skin-on or peeled based on preference)
- 2 quarts Peanut Oil (for deep frying; can substitute with vegetable oil)
- 4 cups Ice Water (for soaking)
Cajun Spice Dust
- 2 tablespoons Smoked Paprika
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 teaspoon Dried Oregano (crushed between palms)
- 1 teaspoon Dried Thyme
- 1/2 to 1 teaspoon Cayenne Pepper (adjust based on heat preference)
- 1.5 teaspoons Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
Bayou Remoulade Dipping Sauce
- 1/2 cup Mayonnaise (high quality)
- 1 tablespoon Creole Mustard (or whole grain mustard)
- 1 teaspoon Prepared Horseradish
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Hot Sauce (preferably Crystal or Louisiana brand)
👨🍳 Instructions
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1
Slice the potatoes into uniform matchsticks, approximately 1/4 inch thick. Consistency is key for even cooking.
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2
Place the sliced potatoes in a large bowl of ice water. Soak for at least 30 minutes to remove excess starch; this ensures maximum crispiness.
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3
While the potatoes soak, prepare the Cajun Spice Dust by whisking the paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and pepper in a small bowl. Set aside.
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4
Prepare the Remoulade by combining the mayonnaise, mustard, horseradish, lemon juice, and hot sauce. Cover and refrigerate to let flavors meld.
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5
Drain the potatoes and pat them extremely dry with paper towels or a clean kitchen cloth. Any moisture will cause the oil to splatter.
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6
In a heavy-bottomed pot or Dutch oven, heat the peanut oil to 325°F (163°C). Use a candy or deep-fry thermometer for accuracy.
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7
Working in batches, perform the 'blanch fry.' Fry the potatoes for 4-5 minutes until they are soft and pale, but not yet browned. Remove with a slotted spoon.
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8
Drain the blanched fries on a wire rack or paper towels and let them cool to room temperature (about 15 minutes).
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9
Increase the oil temperature to 375°F (190°C). This second fry is what creates the shatteringly crisp exterior.
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10
Fry the potatoes a second time in batches for 2-3 minutes, or until they are deep golden brown and crispy.
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11
Immediately transfer the hot fries to a large stainless steel bowl. While they are still glistening with oil, sprinkle generously with the Cajun Spice Dust.
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12
Toss the fries vigorously to ensure every surface is coated in the aromatic spice blend.
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13
Serve immediately while piping hot, with the chilled Remoulade on the side for dipping.
💡 Chef's Tips
Always use Russet potatoes as their high starch content yields the fluffiest interior. Don't skip the soak; removing the surface starch prevents the fries from sticking together and burning. Ensure the fries are bone-dry before hitting the oil to avoid steam-cooking them instead of frying. Season the fries immediately after they exit the oil; the residual heat helps the spices adhere to the potato. If you don't have a deep fryer, an air fryer works too—toss with 1 tbsp oil and cook at 400°F for 15-20 mins, shaking halfway.
🍽️ Serving Suggestions
Pair with a classic Shrimp Po' Boy dressed with lettuce and tomato. Serve alongside a cold Abita Amber beer or a sweet iced tea to cut the spice. Top with melted pepper jack cheese and pickled jalapeños for 'Cajun Loaded Fries.' Excellent as a side for blackened catfish or grilled chicken sliders.