Cajun Fries with Fry Sauce

(Optional): Set a dehydrator to 150F and empty entire bottle of Tabasco. Dehydrate for 5 hours, or until entirely dried out. Transfer to spice mixer and grind till powder. Reserve.

Peel your russet potatoes and cut into thick strips. Submerge in cold water about an hour to a few hours in refrigerator.

Get a large pot of boiling water and salt well. The potatoes will absorb salt. Once boiling, lower to medium heat, and boil in batches for 20 mins. They should be just starting to fall apart.

 Transfer to a wire rack and let air out for at least 15 mins.

 Get a deep fryer set to 285F. You’re gonna do your first fry for 10 mins. Transfer to rack and rest 15 mins.

 Increase temp to 350F. Second fry. You’re going to get a nice crispy golden exterior. Cook about 4 mins, making sure to check.

 transfer to mixing bowl, season with salt and dehydrated powder, and serve with fry sauce

Combine all ingredients in a mixing bowl and whisk.

Transfer to a small bowl and refrigerate. It should last up to a week.