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Ingredient
Mike's New Orleans Truck Fries
Introduce
Chef :
MMOBRIENMike's New Orleans Truck Fries
These fries pictured are baked but you can easily deep fry them and ensure your experience is more authentic, or, "Bayou," if you will.
Ingredient
Food ration :
6 servingsCooking time :
20 mins
6 large
Idaho Potatoes
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
Lawerys Seasoned Salt
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 large
Knife
1 small
Tongs
1 large
Bowl With Water
4 cup
Ice
1 large
Cookie Sheet
Cooking instructions
* Step 1
Wash, peel and slice potatoes the size of your index finger in width. Anything thinner will result in limp or burnt fries.
* Step 2
Place sliced potatoes in a large bowl with water, two tablespoons table salt and four cups of ice.
* Step 3
Let chill for two hours adding ice as needed. This step is very important since icing your potatoes will result in crispier fries.
* Step 4
In a gallon sized Ziplock Bag, add all Creole seasonings and Vegetable Oil. Mix well and let sit on counter for one hour.
* Step 5
Leave Garlic Powder, Creole Seasoning, Cayanne Pepper and Salt out for later use.
* Step 6
Drain and dry your sliced potatoes and add to your Creole Seasonings. Mix well and place in fridge for one hour to marinate.
* Step 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.
* Step 8
Or, you can use lifted racks and place your fries upon those. If so, spray Pam on racks.
* Step 9
Preheat oven to 450° and place cookie tray and racks inside to heat as well.
* Step 10
Once oven has heated, pull out cookie tray and place seasoned French Fries on hot tinfoil or hot rack.
* Step 11
Place fries evenly on sheet or racks with some space in between each fry.
* Step 12
Sprinkle tops with Garlic Powder, Cayanne Pepper and Salt.
* Step 13
Bake for 20 minutes.
* Step 14
Pull cookie sheet and flip fries over. Sprinkle with Garlic Powder, Salt and Creole Seasoning this time.
* Step 15
Place back in oven and bake 20 additional minutes. Watch them for any signs of burning!
* Step 16
Serve immediately with sides of Ketchup mixed with Tabasco, [to taste] Sour Cream, Ranch Dressing, Louisiana Hot Sauce or Mustards.
Note: if there is a photo you can click to enlarge it
Tag
Idaho Potatoes
Tony Chachere's Creole Seasoning
Cayenne Pepper
red pepper flakes
Ground Black Pepper
Paprika
Dried Parsley
Italian seasoning
Powdered Parmesan cheese
dehydrated onions
granulated garlic
Granulated Onion
Pureed Bottled Garlic [add additional 1 tbs garlic powder if you do not have pureed]
Lawerys Seasoned Salt
Salt, to taste
Louisiana Hot Sauce
vegetable oil
Cinnamon & Allspice [optional]
brown sugar (optional)
Ziplock Bag
Cutting Board
Knife
Tongs
Bowl With Water
ice
cookie sheet
Tinfoil [crumpled sheets]
Metal Racks for baking
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