These Cajun fries take a classic French fry recipe and turn it into something spectacular. Fried to perfectly crispy golden brown and tossed in a savory, smoky, spicy seasoning, these dippable goodies are truly something to write home about.
Why You’ll Love This Cajun Fries Recipe
- A little heat. The thing that really makes these fries stand out is the seasoning. It provides the perfect pow of heat and complexity for your taste buds to ponder.
- Texture. That crispy fried exterior beside the soft, cooked potato beneath it is SO good.
- Versatile. This is a fantastic recipe for fries. The Cajun seasoning is just the icing on the cake. Play with it as much as you’d like. Use more or less cayenne, garlic powder, smoked paprika, etc., or try concocting your very own seasoning.
What Are Cajun Fries?
Cajun fries are simply french fries tossed in a classic Cajun seasoning mix. I made my own because I like having full control of the flavors here, but you could just as easily grab a jar of Cajun seasoning from the store.
Here’s a quick look at what you’ll need to make Cajun fries. Be sure to scroll down to the recipe card for a printable ingredients list.
- For the cajun spice mix: Smoked paprika, garlic powder, onion powder, salt, dried oregano, ground black pepper, and cayenne.
- Russet potatoes
- Canola oil: For frying.
This recipe calls for 1-1/2 teaspoons of cayenne pepper. I like a little heat here, but if your taste buds are slightly less interested in spice, go ahead and reduce the level of cayenne to your liking down to 1/4 teaspoon.
How to Make Cajun Fries
Ready to get cooking? Here’s how to make Cajun fries step-by-step:
- Prepare the seasoning. Whisk together the ingredients for the seasoning.
- Cut the potatoes. Cut the potatoes into thin, even strips to make fries.
- Fry. Heat 3 inches of oil to 360°F and fry the potatoes in batches for about 9 min per batch, moving them around occasionally for even cooking. Transfer the fries to a wire rack set over a baking sheet.
- Season. Once the oil has drained off of the fries, toss them with the Cajun seasoning.
Tips For Success
- Consistent sizes. When slicing your potatoes, be sure to keep the fries as uniform in thickness as possible to ensure even cooking.
- Temperature matters. Bring the oil up to 360˚F before you start frying. I highly recommend using a candy thermometer to make sure you are hitting the mark. Oil that is too cool will not crisp up your fries properly. Instead, it will seep into the potato strips, making them soggy.
- Don’t crowd the oil. If you try to cook too many potato strips at once, the oil temperature will drop quickly and you will end up with soggy fries. Fry in batches.
- Keep it moving. Use a spider skimmer to move your fries around a bit as they cook. This will help ensure that they get nice and golden brown and crispy on all sides.
- Adjust the spices. Feel free to play a little with the spices here. If you like a more mild french fry, decrease the amount of cayenne. Feeling drawn to that smoky flavor from the smoked paprika? Use more!
What Goes With Cajun Fries?
You can dip these flavorful fries in a dollop of Ketchup, garlic aioli, Honey Mustard Sauce, or even my Blender Hollandaise Sauce. Keep the Cajun theme going with this recipe for Grilled Tilapia with Cajun Butter, my Slow-Cooker Cajun Jambalaya, or this simple yet delicious Grilled Blackened Chicken. I love fries with burgers, too. Make my Juicy Turkey Burgers, these Easy Black Bean Burgers, or my Salmon Burgers.
How to Store and Reheat Extras
- Fridge: Allow the fries to cool completely before sealing them in an airtight container and storing them in the fridge for 2 to 3 days.
- Freezer: You can also freeze them for up to 3 months in an airtight, freezer-safe bag.
- To Reheat: Spread the fries in a single layer on a sheet pan lined with parchment paper. Bake in the oven at 425°F until heated through; 5 to 10 minutes for refrigerated fries and 10 to 15 minutes for frozen fries.
More Tasty Side Dishes
- Air Fryer Carrots with Honey Balsamic Glaze
- Parmesan Crusted Potatoes
- La Scala Chopped Salad
- Roasted Brussels Sprouts with Bacon
- Japanese Kani Salad
- Roasted Artichokes
- 4 large russet potatoes, washed and peeled
- canola oil, for frying
- Prepare the Cajun spice mix. Whisk together the paprika, garlic powder, onion powder, salt, oregano, black pepper, and cayenne.
- Cut the potatoes. Cut the potatoes into thin, even strips to make fries. Make sure they are of uniform thickness to ensure even cooking.
- Prepare to fry. Add 3 inches of oil to a pot and heat it to 360°F (use a candy thermometer). While the oil is heating, set a wire rack over a baking sheet lined with aluminum foil.
- Fry. Add a batch of potato strips to the hot oil (don’t overcrowd the pot) and fry for about 8 to 9 minutes or until golden brown and crisp, moving around occasionally with a spider skimmer. Remove the fries from the oil with the spider skimmer and allow them to drain on the wire rack. Bring the oil back to 360°F and repeat with the remaining fries.
- Season. Once the oil has drained off of the fries, add them to a large bowl with the Cajun spice mix. Toss to coat the fries in the seasoning. Serve.
- Uniform Fries: Aim for consistent thickness in your potato slices for even frying.
- Right Temperature: Heat the oil to 360°F before frying. Use a candy thermometer for accuracy.
- Fry in Batches: Avoid overloading the oil with too many potato strips at once to prevent temperature drop and soggy fries.
- Stir for Even Cooking: Use a spider skimmer to gently stir the fries, ensuring they brown and crisp evenly on all sides.
- To Taste: Customize the spice levels to your preference. Use less cayenne for milder fries or more smoked for a smoky touch.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.