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French Fry Appetizer Recipe

Name: Brickyard Pub & BBQs FRENCH FRY APPETIZER Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 4 count russet potatoes (medium); 1 l vegetable oil (for frying); 2 tbsp cornstarch; 1 tsp salt; 1 tsp ground black pepper; 1 tsp paprika (sweet or smoked); 1 tsp cayenne pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried oregano; 1 tsp dried thyme; 0.5 tsp smoked salt (optional); 2 tbsp fresh parsley (chopped, for garnish); 0.5 cups mayonnaise; 0.5 cups buttermilk; 0.25 cups sour cream; 1 tsp fresh lemon juice; 1 clove garlic (minced); 1 tbsp chives (finely chopped); 1 tbsp fresh parsley (finely chopped); 0.5 tsp dried dill; 0.25 tsp smoked paprika; 0.25 tsp cayenne pepper; 0.25 tsp onion powder; 0.5 tsp salt; 0.25 tsp black pepper

Inspired by Brickyard Pub & BBQ

Time1h 15m

Serves4

Cajun Seasoned and served with Cajun Ranch dressing

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Ingredients

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Cajun Seasoned Fries

4 count russet potatoes (medium)

4 1/4 cup (1 l) vegetable oil (for frying)

2 tbsp Cornstarch

1 tsp Celtic sea salt

1 tsp ground black pepper

1 tsp paprika (sweet or smoked)

1 tsp Cayenne pepper

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Dried oregano

1 tsp dried thyme

1/2 tsp smoked salt (optional)

2 tbsp Fresh parsley (chopped, for garnish)

Cajun Ranch Dressing

1/2 cups Mayonnaise

1/2 cups Buttermilk

1/4 cups Sour cream

1 tsp fresh lemon juice

1 clove Garlic (minced)

1 tbsp chives (finely chopped)

1 tbsp fresh parsley (finely chopped)

1/2 tsp Dried dill

1/4 tsp Smoked paprika

1/4 tsp Cayenne pepper

1/4 tsp Onion powder

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

Cajun Seasoned Fries

Prep potatoes

Wash and peel the russet potatoes (peeling optional for a more rustic fry). Cut into 1/4- to 1/3-inch thick sticks for classic fries. Place cut fries in a large bowl of cold water and soak at least 30 minutes (or refrigerate up to 4 hours) to remove excess starch. Drain and rinse after soaking.

Dry and coat

Drain the potato sticks thoroughly and dry well with clean kitchen towels or paper towels. Transfer to a large bowl and toss with cornstarch until evenly coated (this helps crisping).

Make Cajun seasoning

In a small bowl combine 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp dried thyme and 1/2 tsp smoked salt if using. Stir to mix well.

First fry (blanch)

Heat vegetable oil in a heavy pot or deep fryer to 325°F (160°C). Working in batches, fry the potato sticks for 3–4 minutes until soft but not browned. Remove with a slotted spoon to a wire rack or paper towel-lined sheet to drain. Let cool 10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove and drain on a rack or paper towels.

Season fries

While still hot, immediately sprinkle the prepared Cajun seasoning evenly over the fries and toss gently to coat. Taste and adjust salt or cayenne as desired. Garnish with chopped fresh parsley.

Cajun Ranch Dressing

Combine 1/2 cup mayonnaise, 1/2 cup buttermilk and 1/4 cup sour cream in a medium bowl and whisk until smooth.

Stir in 1 tsp lemon juice, 1 minced garlic clove, 1 tbsp chopped chives, 1 tbsp chopped parsley, 1/2 tsp dried dill, 1/4 tsp smoked paprika, 1/4 tsp cayenne, 1/4 tsp onion powder, 1/2 tsp salt and 1/4 tsp black pepper. Mix thoroughly.

Taste and adjust seasoning or thickness: add more buttermilk a teaspoon at a time to thin, or more sour cream for thickness. Refrigerate at least 30 minutes to let flavors meld. Stir again before serving.