German Fried Potatoes a'la Cajun
Ingredients
- 10 large white potatoes, peeled and quartered
- salt water to taste
- oil for deep fat frying
- seafood boil and/or Cajun seasoning to taste
Step-by-Step Instructions
- Preheat oil to 350 degrees in a deep fryer or heavy pot.
- Peel potatoes and cut into large chunks. Place chunks into salted water and bring to a boil. Boil 15-20 minutes until tender when a fork is inserted into potato chunks. Remove, drain well, and allow to cool completely.
- Carefully add potato chunks to the hot oil and fry 8-10 minutes until golden brown and crispy on the outside.
- Remove from oil, drain on paper towels, season generously with seafood boil and/or Cajun seasoning, and enjoy.
Common Problems and Solutions
Q: Why are my potatoes falling apart when I fry them?
A: Make sure the boiled potatoes cool completely before frying. Hot or warm potatoes will absorb too much oil and break apart. You can even refrigerate them for 30 minutes to firm them up before frying.
Q: Can I use russet potatoes instead of white potatoes?
A: Yes, but russets are more starchy and may fall apart more easily. White potatoes or Yukon golds hold their shape better for this recipe.
Tips and Techniques
For extra crispy potatoes, pat the boiled chunks completely dry with paper towels before frying. Any excess moisture will cause the oil to splatter and prevent that perfect golden crust from forming.
Ingredient Substitutions
- white potatoes: Yukon gold or red potatoes
- seafood boil seasoning: Old Bay seasoning or a mix of cayenne, garlic powder, and paprika
Equipment Needed
- deep fryer or heavy-bottomed pot
- candy/frying thermometer
- slotted spoon or spider strainer
- paper towels for draining
Historical Context
Double-fried potatoes became popular in South Louisiana as a hearty side for seafood boils and fish fries. The addition of seafood boil seasoning—often containing cayenne, garlic, and bay leaf—gives these German-style fried potatoes their distinctive Cajun kick.
