Mike's New Orleans Truck Fries

• 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

1. Wash, peel and slice potatoes the size of your index finger in width.
2. Anything thinner will result in limp or burnt fries.
3. Place sliced potatoes in a large bowl with water, two tablespoons table salt and four cups of ice.
4. Let chill for two hours adding ice as needed.
5. This step is very important since icing your potatoes will result in crispier fries.
6. In a gallon sized Ziplock Bag, add all Creole seasonings and Vegetable Oil.
7. Mix well and let sit on counter for one hour.
8. Leave Garlic Powder, Creole Seasoning, Cayanne Pepper and Salt out for later use.
9. Drain and dry your sliced potatoes and add to your Creole Seasonings.
10. Mix well and place in fridge for one hour to marinate.
11. Line a cookie tray with an oversized piece of non-stick tinfoil and scrunch up like the picture below.
12. This will keep your fries slightly lifted so they can crisp up better in the oven.
13. Or, you can use lifted racks and place your fries upon those.
14. If so, spray Pam on racks.
15. Preheat oven to 450 and place cookie tray and racks inside to heat as well.
16. Once oven has heated, pull out cookie tray and place seasoned French Fries on hot tinfoil or hot rack.
17. Place fries evenly on sheet or racks with some space in between each fry.
18. Sprinkle tops with Garlic Powder, Cayanne Pepper and Salt.
19. Bake for 20 minutes.
20. Pull cookie sheet and flip fries over.
21. Sprinkle with Garlic Powder, Salt and Creole Seasoning this time.
22. Place back in oven and bake 20 additional minutes.
23. Watch them for any signs of burning!
24. Serve immediately with sides of Ketchup mixed with Tabasco, to taste Sour Cream, Ranch Dressing, Louisiana Hot Sauce or Mustards.

potatoes, chachere, cayenne pepper, red pepper, ground black pepper, paprika, parsley, italian seasoning, parmesan cheese, onions, garlic, onion, garlic, lawerys, salt, hot sauce, vegetable oil, cinnamon, brown sugar, gallon, knife, tongs, water, cookie sheet, baking

Taken from cookpad.com/us/recipes/344294-mikes-new-orleans-truck-fries (may not work)