Patatas fritas Louisiana Voodoo con especias sureñas, al estilo cajún

Ingredientes

• 4 large russet potatoes (about 1.5 kg)
• 2 cups vegetable oil (480 ml) for frying
• Salt to taste
• 1 tablespoon paprika (15 g)
• 1 teaspoon cayenne pepper (5 g)
• 1 teaspoon garlic powder (5 g)
• 1 teaspoon onion powder (5 g)
• 1 teaspoon dried oregano (5 g)
• 1 teaspoon dried thyme (5 g)
• 1/2 teaspoon black pepper (2 g)
• 1/2 teaspoon salt (2 g)
• 1/2 cup mayonnaise (120 g)
• 2 tablespoons ketchup (30 g)
• 1 tablespoon hot sauce (15 ml)
• 1 teaspoon Worcestershire sauce (5 ml)
• 1 teaspoon lemon juice (5 ml)

Preparación

1. 1

   Peel and cut the russet potatoes into uniform fries (about 1/4 inch thick). Soak cut fries in cold water for at least 15 minutes to remove excess starch.

2. 2

   In a mixing bowl, combine paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, black pepper, and salt. Mix well.

3. 3

   In another bowl, whisk together mayonnaise, ketchup, hot sauce, Worcestershire sauce, and lemon juice until smooth and well combined. Adjust seasoning if necessary.

4. 4

   In a frying pot, heat vegetable oil over medium heat until it reaches 350°F (175°C).

5. 5

   Remove fries from the soaking water and pat dry with paper towels. Fry a batch of fries in hot oil until golden brown, about 5-7 minutes.

6. 6

   Remove fried fries with a slotted spoon and place them on paper towels to drain excess oil. Immediately toss in Cajun seasoning while still hot.

7. 7

   Serve Voodoo Fries hot with the dipping sauce on the side.