Extra Crispy Hand-Cut Fries
These fries are reminiscent of what you get at your local scratch kitchen restaurant or the pub down the street. With a crisp and golden fried exterior & soft internal texture, these fries are perfectly balanced between texture and seasonings! Seasoned with Cajun spices and parmesan cheese. Served with a side condiment of a mock version of Raising Canes sauce.
Recipe
Cut potatoes into long strips. Place in colander to wash off starch. Drain and shake off any excess water.
Place in large mixing bowl, a fair amount of corn starch (to coat your fries). Toss your fries in the cornstarch mixture, to evenly coat.
Heat cast-iron pan with your oil to 300F. Drop your fries into the hot oil, until lightly browned and cooked through. - You don't want to cook too much because it will go back into your fryer oil, to cook again.
Once cooked, drain your fries on a wire cooking rack. Continue to follow these steps until your fries are all lightly browned and cooked.
Increase your oil temperature to 375F. Drop by the handful your fries into the oil for 30 seconds, to flash fry. This will form a nice crispy texture.
Continue the process, working in batches.
Once finished, drain fries on a wire rack and season with your Cajun seasoning, sprinkling also with parmesan cheese.
Next, mix all ingredients for your mock Raising Canes sauce in a medium size bowl.
Serve sauce alongside your fries.
Ingredients
Fries
3 large russet potatoes (skin on)
Tony Chachere's Cajun Seasoning
Vegetable or canola oil
Grated parmesan cheese
Corn starch
Raising Canes Sauce
3/4 cup full-fat mayo
3 tbsp of Heinz ketchup
1 tbsp + 2 tsp of Worcestershire sauce
1 tbsp of Franks Red Hot Sauce
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1/4 tsp of celery salt
Equipment
Cast Iron pan
Large mixing bowl
Colander
tbsp/tsp
Chefs knife
Cutting board
Kitchen thermometer
Wire rack