I’m so glad that I made these to share with you guys, because I had forgotten how much I loved them. I first had them back in my order-out almost every night days of my youth. I would always get a veggie wrap from a local waterfront restaurant on Chincoteague, and if I was lucky, these crispy potato rounds came alongside. That “luck” pretty much coincided with the fact that they had leftover baked potatoes from the night before.They eventually took the veggie wrap off the menu, and I started making my own spicy potato rounds.
Now, I don’t usually have extra baked potatoes hanging out, but it’s worth it to bake a few in advance to make these. I’ve also successfully done a quick cook on the potatoes by microwaving them for a few minutes, then letting cool for about 20 minutes before slicing and frying. They’re absolutely delicious, a cross between a potato chip and a french fry. And, I love the spicy kick that the Cajun seasoning adds! Make sure you add it as soon as it comes out of the oil, adheres to the potato much better while they are still hot. These make a simple sandwich for dinner a little more special. Enjoy!
Crispy Cajun Potato Rounds
2.5 lbs russet potatoes (about 6 medium), cooked and cooled
1 Tbsp Cajun seasoning
1 tsp kosher salt, optional
1 quart vegetable oil, for frying
Line a large plate or platter with several layers of paper towels. Place vegetable oil into 5 qt dutch oven and bring to 375 degrees.
Meanwhile, slice potatoes in 1/4-inch thick slices. Fry potatoes in batches, being careful to not overcrowd the pan, for about 2 minutes. Remove potatoes to paper towel lined platter to drain. Season with seasoning and additional salt (if desired) immediately. Repeat with remaining potatoes.
Note: the fried potatoes can be kept warm (and remain crispy) in 200 degree oven for up to 30 minutes.