1. Prepare the potatoes: Peel the Idaho Russet potatoes and cut into evenly sized fries, approximately ¼ inch thick. Try to keep the pieces uniform so they cook at the same rate. 2. Rinse the potatoes: Place the cut potatoes in a bowl of cold water and soak for approximately 10 minutes to remove some excess surface starch. Drain and rinse until the water runs mostly clear. 3. Prepare the boiling water: Add 1 litre water, 1 tbsp white vinegar and 1 tsp salt to a large saucepan. Bring to a boil over medium-high heat. 4. Parboil the potatoes: Carefully add the potatoes to the boiling water and reduce to a gentle boil. Cook for approximately 6–8 minutes, or until the fries are slightly tender but still hold their shape. Avoid overcooking, as the potatoes may break apart when handled. 5. Drain and cool: Carefully remove the fries using a slotted spoon and arrange them in a single layer on a wire rack set over a baking tray. Allow them to cool completely and dry on the surface. 6. Prepare the Cajun coating: In a small bowl, combine 1 tbsp cornstarch with 1 tsp Chef Easy Cajun Seasoning. Mix until evenly distributed. 7. Coat the potatoes: Once the potatoes are completely cool and dry, gently sprinkle the cornstarch and Cajun Seasoning mixture over them. Toss carefully to create a thin, even coating without breaking the potatoes. Shake off any excess powder. 8. Freeze the fries: Arrange the coated potatoes in a single layer on a baking tray, ensuring they are not touching. Place in the freezer for 2 hours, or until frozen and firm. 9. Heat the oil for the first fry: Pour vegetable or canola oil into a deep, heavy-bottomed pot, filling it no more than halfway. Heat the oil to 325°F (163°C). 10. First fry: Working in small batches, carefully lower the frozen fries into the hot oil. Fry for approximately 2 minutes to begin setting the exterior without allowing the potatoes to develop much colour. Remove using a slotted spoon and transfer to a wire rack. Allow the fries to rest for approximately 5 minutes. 11. Heat the oil for the second fry: Increase the oil temperature to 375°F (190°C). Allow the oil to reach the correct temperature before adding the fries. 12. Second fry: Return the fries to the hot oil in small batches and fry for approximately 2–4 minutes, or until golden brown and crispy. Adjust the cooking time depending on the thickness of the fries and monitor the oil temperature to prevent burning. 13. Drain the fries: Remove the fries from the oil and transfer to a wire rack to drain briefly. Avoid leaving them on paper towels for an extended period, as trapped steam can soften the crispy exterior. 14. Add the final Cajun seasoning: While the fries are still hot, transfer them to a large mixing bowl and sprinkle with the remaining 1 tsp Chef Easy Cajun Seasoning. Toss immediately until the fries are evenly coated. 15. Serve and enjoy: Transfer the crispy Cajun fries to a serving plate or basket and serve immediately while hot and crunchy. Pair with ketchup, garlic mayonnaise or your favourite creamy dipping sauce.