Disneyland's Pomme Frites Copycat Recipe w/Dipping Sauce Cajun Remoulade

Whisk all the ingredients together until smooth.
3/4 Cup Mayonnaise, 1/3 Cup Ketchup, 1/2 Tablespoon Worcestershire Sauce, 1 teaspoon Creole Mustard, 1 teaspoon Cajun Seasoning, 1/2 teaspoon Smoked Paprika, 1/4 teaspoon Garlic Powder, 1/2 teaspoon Fresh Lemon Juice, Salt and Pepper
Store in the fridge for 3 hours to meld flavors.

Slice the potatoes into fries or use a fry cutter.
5 Russet Potatoes
The keys to crisp fries are an ice bath and double frying. So soak the fries in a bowl of ice water in the fridge for 1 hour. Rinse a few times with cold water and lay out on a towel to dry.
Heat oil to 300 and once hot add the fries in batches with a spider or slotted spoon. Remove to a paper towel lined plate after 4-5 minutes.
2 Quarts Vegetable Oil
Now turn the heat up to just about medium high, about 400 degrees and fry in batches again for 3-5 minutes.
Immediately salt every batch as it comes out. Once all the fries are done and salted, toss them all with parm, parsley, garlic and Cajun seasoning.
1/2 Cup Parmesan, 2 Tablespoons Parsley, 4 Cloves Garlic, 1/4 teaspoon Cajun Seasoning