Safflower or canola oil for frying
Bowl of cold water (for potatoes)
5 large Russet potatoes, scrubbed clean
Cajun Seasoning Blend
Optional Sea Salt - If your Cajun Seasoning is salt free you will probably want to add a sprinkling of sea salt
Heat at least 5- 6 inches of oil (about 1/2 – 2/3 full) in a large heavy Dutch oven to 320 degrees F. If you don't have a pan with tall sides, use a skillet and fill 1/2 – 2/3 full with oil. The idea is to have the potatoes completely covered in oil but not so much oil as to have it spill over the sides (dangerous) when you add the cold, starchy potatoes. If your pan is small, work in small batches.
Cut potatoes in half lengthwise, then cut each half lengthwise into quarters. If your potatoes are huge, or you want smaller fries, you can cut the wedges smaller. Immediately drop the cut potatoes into the bowl of cold water. This keeps the starch from turning the potatoes pink!
To fry, drain potatoes, removing excess water. I like to pat them dry with a clean kitchen towel or paper towels. Moisture is the main cause of splatter when you add food to hot oil!
When the oil has reached 320 degrees F, submerge potatoes in the oil. Don't over crowd potatoes. Fry each batch for 2 – 3 minutes until the potatoes are pale and floppy. Cooking time depends upon how thick your potato wedges are. Mine usually take a bit longer to reach this stage because my family likes thick wedges. Remove the par-cooked fries from the oil and drain on paper towels. Cool to room temperature before preceding.
When you are ready for final preparation, heat the oven to 200 degrees F. Heat the oil to 375 degrees F. Re-immerse the potato wedges into the hot oil and fry until crisp and golden brown, about 2 – 4 minutes. Remove from oil and drain on a metal cookie sheet fitted with a rack. Immediately season the hot fries with your favorite Cajun seasoning, to taste. Add a sprinkling of sea salt, if desired. Put cookie sheet/rack with the cooked and seasoned fries into the warm oven to hold while you fry the remaining potatoes.
If you aren't a seasoned Fry Cook, please read my Tips on Deep Frying for some additional tips and information (see link below).
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