Recommended blends: BBQ, Chili Dust, Congressional Grilling, Currying Favor, Memphis BBQ, Nice & Naughty, Pork Barrel, Ranch, SouthWest, Sriracha
District Spice blend (see above for recommendations)
Russet potatoes, julienne (Mandolin slicer recommended)
Peanut oil for frying
Soak julienne potatoes in water for 30-60 minutes to remove excess starch, drain and let dry for 30-60 minutes.
Heat oil in fryer or deep skillet.
Add julienne potato to oil, in batches, and fry until brown and crisp. Remove fries using strainer (or pasta ladle, if strainer unavailable), and place into bowl, lined with paper towels.
While fries are still shiny from oil, sprinkle on District Spice blend, as well as some salt, to taste. Serve hot.