Ingredients:
- 2 large Russet potatoes (or frozen fries, approximately 600g)
- 2 tablespoons vegetable oil (30 ml)
- 1 tablespoon cornstarch (15 ml)
- 1 teaspoon Cajun seasoning (5 ml)
- 1/2 teaspoon garlic powder (2.5 ml)
- 1/4 teaspoon paprika (1.25 ml)
- Salt and pepper to taste
- 1/2 cup mayonnaise (120 ml)
- 2 tablespoons Creole mustard (30 ml)
- 1 tablespoon ketchup (15 ml)
- 1 tablespoon horseradish (prepared) (15 ml)
- 1 tablespoon finely chopped celery (15 ml)
- 1 tablespoon finely chopped green onion (15 ml)
- 1 teaspoon lemon juice (5 ml)
- 1/2 teaspoon hot sauce (2.5 ml)
- 1/4 teaspoon paprika (smoked paprika is great!) (1.25 ml)
- Pinch of cayenne pepper (optional)
- Salt and pepper to taste
- Chopped parsley (optional)
- Extra Cajun seasoning (optional)
Instructions:
- Prepare the Fries (if using fresh potatoes): Wash, peel (optional), and cut potatoes into fry shapes. Soak in cold water for 30 minutes to remove excess starch. Drain well and pat completely dry. Toss with cornstarch, Cajun seasoning, garlic powder, paprika, salt, and pepper.
- Prepare the Remoulade Sauce: In a mixing bowl, whisk together mayonnaise, Creole mustard, ketchup, horseradish, celery, green onion, lemon juice, hot sauce, paprika, cayenne pepper (if using), salt, and pepper. Taste and adjust seasoning as needed. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Fry the Fries: Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Fry the fries in batches until golden brown and crispy (about 5-7 minutes). If using frozen fries, follow package instructions.
- Drain and Season: Remove fries with a slotted spoon and place on a baking sheet lined with paper towels to drain excess oil. Season immediately with salt and any extra Cajun seasoning.
- Assemble and Serve: Arrange fries on a serving platter or individual plates. Generously drizzle with Voodoo Remoulade. Garnish with chopped parsley (if using). Serve immediately, while hot and crispy.