Spiceology partnered up with Idaho Potato to bring some French Fry deliciousness for National French Fry Day (see below for the other fry inspo) so of course we had to use Isaac Toups Fryclone Fry Seasoning for one of the 4. This recipe is so addicting! Fryclone has hints of parmesan, vinegar, horseradish and green chile. All of those elements dusted on hot fries is a powerhouse combo! We added a bit more parm, because, why not and it was hard to not eat this entire tray of shoestring fries. Although this recipe says it takes 3 hours, that’s the time it takes to soak the potatoes which will help them be crispy and delicious and because they are shoestring, they cook quick so you can get to eating them!
Louisiana Food Truck Fries
- Prep Time: 3 hours
- Cook Time: 10 minutes
- Total Time: 3 hours, 10 minutes
- Yield: 3–4 servings 1x
- 2 large russet potatoes, cut into shoestring shape
- Oil, for frying
- 1–2 tablespoons Isaac Toups Fryclone Fry Seasoning
- Shredded Parmesan
- Kosher salt, to taste
- Mayonnaise & ketchup, for serving
- Cut potatoes on a mandolin into shoestring size. Place in a large bowl and cover with cold water for 2-3 hours. Drain on paper towels for 10 minutes before frying.
- Heat oil to 350º F. Fry potatoes in batches, removing to a paper towel lined baking sheet. As you pull them out, dust them in Fryclone and parmesan and continue with remaining potatoes. They fry up quickly and will rewarm with the addition of the next batch. Season with salt, if desired. Serve immediately with mayo and ketchup or your fave dipping sauce.