Name: The Kickin Crab Bell Gardens Cajun Fries Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 1.2 kg russet potatoes; 1 liter neutral oil for frying (vegetable or peanut); 1.5 l cold water (for soaking); 0.5 cups ice (optional, for soaking); 1 tbs cornstarch; 1 tsp kosher salt (for blanching/frying); 1 tbs paprika; 0.5 tbs smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 0.5 tsp dried oregano; 0.5 tsp dried thyme; 0.5 tsp cayenne pepper; 0.5 tsp black pepper, freshly ground; 1 tsp salt (to taste for seasoning); 1 tbs finishing oil (olive oil or neutral oil); 1 tbs chopped fresh parsley (optional)

Method

Fries

Prep potatoes

Wash and peel (optional) the russet potatoes. Cut into 1/4–1/2 inch (6–12 mm) thick sticks for classic fries. Keep sizes as uniform as possible for even cooking.

Soak

Place cut potatoes in a large bowl and cover with cold water. Add ice if using. Soak for at least 30 minutes and up to 2 hours to remove excess starch. This improves crispness.

Drain and dry

Drain the potatoes and pat completely dry with clean kitchen towels or paper towels. Spread on a baking sheet and air-dry for 10–15 minutes if time allows. Toss the dried fries with 1 tablespoon cornstarch to create an ultra-crispy exterior; shake off any excess.

Blanch (first fry)

Heat the frying oil in a deep pot or fryer to 325°F (160°C). Add a pinch (about 1 tsp) of kosher salt to the oil. Working in batches, fry the potatoes for 4–5 minutes until they are cooked through but not browned and are pliable. Remove with a slotted spoon or spider and drain on paper towels. Let cool for 10 minutes.

Crisp (second fry)

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes again in batches for 2–3 minutes each, or until golden brown and crisp. Remove and drain on a wire rack or paper towels. Immediately sprinkle lightly with additional salt if desired.

Cajun Seasoning & Finish

Make the Cajun seasoning

In a small bowl, combine 1 tablespoon paprika, 1/2 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon cayenne pepper, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon salt. Stir until evenly mixed.

Toss fries with seasoning

Place the hot, drained fries in a large bowl. Drizzle 1 tablespoon finishing oil over the fries to help the seasoning adhere. Sprinkle the prepared Cajun seasoning over the fries while still hot. Toss thoroughly but gently with tongs or shake the bowl so the seasoning coats the fries evenly.

Finish and serve

Taste and adjust salt or heat (add more cayenne for spicier fries). If using, sprinkle 1 tablespoon chopped fresh parsley for color. Serve immediately with your preferred dipping sauces (ranch, remoulade, ketchup, or spicy mayo).