Bojangles Restaurant Copycat Recipe
1 pound yukon gold potatoes (this is roughly 3 medium sized potatoes)
1 large bowl of cold water
1 teaspoon celery seed
1 1/2 teaspoon celery salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon paprika
3 teaspoons granulated sugar
1/4 teaspoon sea salt
1 1/2 tablespoon extra virgin olive oil
Preheat oven to 450. Immediately place cut fries into the bowl of cold water and allow to soak for 10-12 minutes.
While the potatoes are soaking, stir together all of the spices and set aside. Remove the potatoes from the water and thoroughly dry using clean kitchen towels. Add fries to a large baking sheet lined with parchment, drizzle with olive oil, heavily season with some of the spice mixture, and toss until each fry is evenly coated. Spread the fries into a single layer (use two baking sheets if you can't get them into one layer) then bake for 20 minutes.
Remove sheet from oven, sprinkle the fries with more seasoning, then stir and flip to ensure even browning. Continue baking for another 20 minutes. Remove from the oven when fries are golden brown and crispy. Sprinkle with more seasoning if desired and serve immediately.