Mike's New Orleans Truck Fries

Name: Mike's New Orleans Truck Fries
Total time: 1200 s
Yield: 6 servings
Cuisine: American
Ingredients: 6 large Idaho Potatoes; 1 tbsp Tony Chachere's Creole Seasoning; 1 tbsp Cayenne Pepper; 1 tbsp Red Pepper Flakes; 1 tbsp Ground Black Pepper; 1 tbsp Paprika; 1 tbsp Dried Parsley; 1 tbsp Italian Seasoning; 1 tbsp Powdered Parmesan Cheese; 1 tbsp Dehydrated Onions; 1 tbsp Granulated Garlic; 1 tbsp Granulated Onion; 1 tbsp Pureed Bottled Garlic [add additional 1 tbs garlic powder if you do not have pureed]; 1 tbsp Lawerys Seasoned Salt; 1 Salt [to taste]; 2 tbsp Louisiana Hot Sauce; 3/4 cup Vegetable Oil; 1/4 tsp Cinnamon & Allspice [optional]; 1 tsp Brown Sugar [optional]; 1 gallon Ziplock Bag; 1 Cutting Board; 1 large Knife; 1 small Tongs; 1 large Bowl With Water; 4 cup Ice; 1 large Cookie Sheet; 1 box Tinfoil [crumpled sheets]; 2 Metal Racks for baking

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

These fries pictured are baked but you can easily deep fry them and ensure your experience is more authentic, or, "Bayou," if you will.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

These fries pictured are baked but you can easily deep fry them and ensure your experience is more authentic, or, "Bayou," if you will.

Saved

Ingredients

20 mins

6 servings

Potatoes & Creole Seasonings
6 largeIdaho Potatoes
1 tbspTony Chachere's Creole Seasoning
1 tbspCayenne Pepper
1 tbspRed Pepper Flakes
1 tbspGround Black Pepper
1 tbspPaprika
1 tbspDried Parsley
1 tbspItalian Seasoning
1 tbspPowdered Parmesan Cheese
1 tbspDehydrated Onions
1 tbspGranulated Garlic
1 tbspGranulated Onion
1 tbspPureed Bottled Garlic [add additional 1 tbs garlic powder if you do not have pureed]
1 tbspLawerys Seasoned Salt
1Salt [to taste]
2 tbspLouisiana Hot Sauce
3/4 cupVegetable Oil
1/4 tspCinnamon & Allspice [optional]
1 tspBrown Sugar [optional]
Kitchen Items
1 gallonZiplock Bag
1Cutting Board
1 largeKnife
1 smallTongs
1 largeBowl With Water
4 cupIce
1 largeCookie Sheet
1 boxTinfoil [crumpled sheets]
2Metal Racks for baking

Saved

Steps

20 mins

1

Wash, peel and slice potatoes the size of your index finger in width. Anything thinner will result in limp or burnt fries.
2

Place sliced potatoes in a large bowl with water, two tablespoons table salt and four cups of ice.
3

Let chill for two hours adding ice as needed. This step is very important since icing your potatoes will result in crispier fries.
4

In a gallon sized Ziplock Bag, add all Creole seasonings and Vegetable Oil. Mix well and let sit on counter for one hour.
5

Leave Garlic Powder, Creole Seasoning, Cayanne Pepper and Salt out for later use.
6

Drain and dry your sliced potatoes and add to your Creole Seasonings. Mix well and place in fridge for one hour to marinate.
7

Line a cookie tray with an oversized piece of non-stick tinfoil and scrunch up like the picture below. This will keep your fries slightly lifted so they can crisp up better in the oven.
8

Or, you can use lifted racks and place your fries upon those. If so, spray Pam on racks.
9

Preheat oven to 450° and place cookie tray and racks inside to heat as well.
10

Once oven has heated, pull out cookie tray and place seasoned French Fries on hot tinfoil or hot rack.
11

Place fries evenly on sheet or racks with some space in between each fry.
12

Sprinkle tops with Garlic Powder, Cayanne Pepper and Salt.
13

Bake for 20 minutes.
14

Pull cookie sheet and flip fries over. Sprinkle with Garlic Powder, Salt and Creole Seasoning this time.
15

Place back in oven and bake 20 additional minutes. Watch them for any signs of burning!
16

Serve immediately with sides of Ketchup mixed with Tabasco, [to taste] Sour Cream, Ranch Dressing, Louisiana Hot Sauce or Mustards.

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Cooksnaps

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MMOBRIEN @cook_2891564

on March 18, 2014 09:44

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!