Cajun Grilled Fries Turbo Cooker Recipes

CAJUN FRIES (CAJUN FRENCH FRY SEASONING)

Steps:

• Set out a large bowl of ice water. Cut the potatoes into long strips 1/3 to 1/2 inch wide. You can leave the peel on the potatoes to add a little texture on the sides, or peel them first. Once each potato is cut into fries, submerge the potato strips in the ice water. Soak the fries in cold water for a minimum of one hour, but the longer the better. You can even soak them overnight for extra crispy fries. (Pulling the excess starches out of the potatoes with cold water gives the fries the best crispy on the outside, soft in the middle texture.)
• Meanwhile set out a small bowl. Measure and combine all the ingredients for the french fry seasoning. Mix well.
• When ready to fry, remove the potato strips from the cold water. Lay them out flat on paper towels and pat dry. (They need to be well-dried before going in the oil to avoid splatter.) Set a large saucepot on the stovetop. Add 2 quarts of fry oil to the pot, and attach a cooking thermometer to the side of the pot.
• Turn the heat to medium and wait for the fry oil to reach 310° F.
• Set a large rimmed baking sheet to the side of the pot lined with paper towels to hold the fries.
• Once the oil is hot, use a skimmer to lower 1 to 2 portions of fries down into the hot oil. Stir well and fry for 4 to 6 minutes until golden brown. Use the skimmer to move the fries to the holding tray. Immediately sprinkle with fry seasoning and shake to coat.
• Repeat with several more small batches. Adjust the temperature as needed to keep the oil around 300°F. You can place the tray of fries in a 200°F oven to keep warm if desired.

MADE-OVER BLACKENED CAJUN SKILLET FRIES

Steps:

• Preheat the oven to 425 degrees F. Cut the potatoes into long wedges about 1-inch thick. Toss the potatoes with the olive oil and Cajun seasoning. Heat an ovenproof large nonstick skillet over medium-high heat and add the potatoes in a single layer. Cook, turning, until browned on all sides, about 15 minutes. Slowly add 1/4 cup water to the skillet and transfer the entire skillet to the oven.
• Continue to cook the potatoes, turning once, until the potatoes are tender and the outsides are crisped, about 20 more minutes. Meanwhile, mix the yogurt with the mustard and a pinch salt. Serve the potatoes warm with the mustard dipping sauce.

CAJUN HOME FRIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Pierce potatoes with a fork and place on a baking sheet.
• Bake in the preheated oven until tender, about 1 hour. Let cool completely, 15 to 20 minutes. Dice potatoes, leaving the skin on.
• Heat a large cast iron frying pan or nonstick skillet over medium heat. Add olive oil. When hot, add onion, bell peppers, and garlic. Saute until veggies have softened, 3 to 5 minutes. Add potatoes, butter, thyme, Cajun seasoning, salt, and pepper. Cook, stirring occasionally, until potatoes are golden brown, 10 to 12 minutes. Top with parsley.

SALT BEEF CLUB WITH CAJUN FRIES

Steps:

• Heat oven to 200C/180C fan/gas 6. Place the chips on a non-stick baking tray, toss with oil and Cajun seasoning, then spread out in a single layer. Pop in the oven and bake, turning once, for 20-25 mins or until golden and crisp. Season.
• Meanwhile, mix the mayonnaise, chives and mustard in a small bowl and season. Spread the mix onto 2 of the slices of bread. Layer 1 spread slice with radishes and avocado. Place the other slice, spread-side up, on top and add the salt beef and lettuce. Top with the final slice.
• Cut up and secure with cocktail sticks if you like, then serve alongside the fries.

CRISPY COATED CAJUN FRIES

Steps:

• Place cut potatoes into a large bowl of cold water. Soak for 10 minutes. In a large resealable plastic bag, combine the corn flour, corn meal, and Cajun seasoning. Shake the bag to blend. Drain the potatoes, but leave them wet. Place the fries in the plastic bag with the seasoning, and shake to coat.
• Heat the oil in a deep-fryer to 375 degrees F (190 degrees C).
• Cook fries in hot oil for 7 to 10 minutes, or until golden brown. Remove from the fryer to paper towels to drain. Season with a small amount of salt.