Cajun Fries

Scrub 900 grams of russet potatoes clean, leave skins on for extra texture, and cut into uniform 1cm (1/2 inch) thick sticks. Place cut fries in a large bowl of cold water, soak for 15 minutes to leach excess starch for crispier final results.

Drain soaked potatoes fully, then spread in a single layer on a paper-towel-lined baking sheet. Pat fries completely dry with extra paper towels to remove all surface moisture (to prevent oil splatter and sogginess), then toss with 2 tablespoons of cornstarch until every stick has a light, even coating.

Pour 1 liter of canola or peanut oil into a heavy-bottomed Dutch oven or deep fryer. Heat over medium-high heat for 8-10 minutes until the oil reaches a precise 160°C (320°F), measured with a clip-on candy or deep fry thermometer.

Fry in 3 equal small batches to avoid dropping oil temperature: carefully lower one batch of coated fries into 160°C oil, fry for 5 minutes until pale, tender, and not browned. Use a slotted metal spoon to lift fries out, transfer to a wire rack over a baking sheet to drain for 5 minutes between batches.

While par-cooked fries drain, stir together the spice blend in a small bowl: 2 tablespoons smoked paprika, 1 tablespoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon cayenne pepper, 1.5 teaspoons kosher salt, and 1/2 teaspoon ground black pepper. Increase oil heat to 190°C (375°F), about 3 minutes of additional heating.

Working in small batches again, fry par-cooked fries in 190°C (375°F) oil for 2-3 minutes per batch until deep golden brown and shatteringly crisp. Remove immediately, shake off excess oil, then toss hot fries in a large bowl with 2 tablespoons of the prepared Cajun seasoning until evenly coated, and serve right away.