Cajun Fries

published Nov 11, 2023
Cajun Fries Recipe

Learn how to make fried or baked cajun fries with a spicy homemade seasoning blend.

Serves4 to 6

Prep30 minutes

Cook15 minutes to 35 minutes

Jump to Recipe
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Overhead shot of fries on a blue and white striped plate with a side of remoulade in a small bowl on the plate.
Credit: Photo: Vicky Wasik ; Food Stylist: Kelli Foster

Few things are better than a really good french fry, except maybe a french fry dusted with a savory and spicy homemade Cajun seasoning. With a few tricks, you can easily make restaurant-quality Cajun fries at home that are fluffy on the inside and perfectly golden-brown and crispy on the outside.

While you can always go with your favorite store-bought spice blend, the best part about making it yourself is you can tailor the spice level to your liking. That way, whether you fry or bake (we’ve got instructions for both!), your Cajun fries will taste perfect every time.

Ingredients in Cajun Fries

  • Cajun seasoning. A homemade spice blend allows you to customize to your taste, but you can substitute a store-bought blend (preferably one that’s salt-free so you don’t over-season the fries).
  • Potatoes. Starchy Russets will get crispy on the outside and stay fluffy on the inside.
  • Oil. Use a neutral, high-heat oil for frying like canola, vegetable, or peanut oil.
  • Parsley. A sprinkle of chopped fresh herbs adds freshness, but it’s totally optional.
Credit: Photo: Vicky Wasik ; Food Stylist: Kelli Foster

How to Fry Cajun Fries

  • Cut and soak the potatoes. Cut potatoes into sticks, then soak in ice water for at least 30 minutes to remove excess starch. This prevents the potatoes from sticking together during frying. While you wait, make your Cajun seasoning.
  • Blanch the fries. Thoroughly dry the fries, then, working in batches, blanch them in 260ºF oil until just softened.
  • Fry the fries. Increase the oil heat to 350ºF and fry the fries until golden-brown and crispy.
  • Season the fries. Toss the fries in Cajun seasoning and sprinkle with chopped fresh parsley, then dig in.

The Reasoning Behind the Double-Fry

The double-fry ensures that your fries are perfectly cooked — inside and out — every time. First, blanching the potatoes in oil or salted water at a lower temperature helps to cook the inside of the fry. Then, cooking the fries again at a higher temperature creates the crispy, golden-brown exterior. 

Dips to Serve with Cajun Fries

You can serve your Cajun fries with ketchup or try one of these instead.

Cajun Fries Recipe

Learn how to make fried or baked cajun fries with a spicy homemade seasoning blend.

Prep time 30 minutes

Cook time 15 minutes to 35 minutes

Serves 4 to 6

Nutritional Info

Ingredients

  • 2 pounds

    large russet potatoes (about 4)

  • 1 1/2 teaspoons

    kosher salt, plus more as needed

  • 1 1/2 teaspoons

    onion powder

  • 1 teaspoon

    garlic powder

  • 1 teaspoon

    smoked paprika

  • 3/4 teaspoon

    dried thyme

  • 1/2 teaspoon

    cayenne pepper

  • 1/2 teaspoon

    freshly ground black pepper

  • Cooking spray (if baking)

  • 2 quarts

    canola or vegetable oil, for deep frying (or 3 tablespoons if baking)

  • 1 tablespoon

    finely chopped fresh parsley leaves, for garnish (optional)

  • Remoulade, fry sauce, or ketchup, for serving

Instructions

  1. Peel 2 large russet potatoes if desired. Cut lengthwise into 1/4-inch-thick planks. Stack 2 planks on top of each other, then cut lengthwise into 1/4-inch-thick sticks. Repeat until all the potatoes are cut into fries (about 8 cups).

  2. Fill a large bowl with ice water. Add the fries (make sure they are completely submerged in the water) and refrigerate for at least 30 minutes or up to 12 hours.

  3. Drain the fries and rinse under cold water. Lay on a kitchen towel or paper towels in a single layer and pat dry.

  4. Place 1 1/2 teaspoons kosher salt, 1 1/2 teaspoons onion powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 3/4 teaspoon dried thyme, 1/2 teaspoon cayenne pepper, and 1/2 teaspoon black pepper in a small bowl and stir to combine.

Option 1: Deep frying:

  1. Heat 2 quarts canola or vegetable oil into a large Dutch oven or large pot over medium heat until 260ºF (a small piece of potato added to the oil should sink with tiny bubbles around it). Meanwhile, line a rimmed baking sheet with paper towels.

  2. Working in 2 or 3 batches, add the fries to the hot oil and fry, stirring occasionally with a spider or slotted spoon to prevent sticking, until the potatoes are slightly softened but still pale, about 3 minutes. Using a slotted spoon, transfer to the baking sheet and arrange in a single layer.

  3. Increase the heat to medium high and heat the oil to 350ºF (a small piece of potato added to the oil should rise to the top and bubble fiercely). Meanwhile, line a second baking sheet with paper towels or fit with a wire rack.

  4. Working in 2 to 3 batches, fry the fries until golden-brown and crispy, using a slotted spoon to flip the fries as needed to ensure they brown evenly, 2 to 4 minutes. Transfer to the second baking sheet in a single layer. Once you’ve fried all of the potatoes, transfer them to the large bowl.

  5. Sprinkle with the spice blend and toss until evenly coated. Taste and season with more kosher salt as needed. Garnish with 1 tablespoon finely chopped parsley if desired. Serve immediately with remoulade, fry sauce, or ketchup.

Option 2: Baking:

  1. Arrange 2 racks to divide the oven into thirds and heat the oven 425ºF. Coat 2 rimmed baking sheets with cooking spray.

  2. Place the fries in a large bowl, drizzle with 3 tablespoons vegetable or canola oil, and toss or stir until evenly coated. Add the spice blend and toss to evenly coat. Transfer the fries to the baking sheets and arrange in a single layer.

  3. Bake for 20 minutes. Flip the fries and rotate the baking sheets from front to back and between racks. Bake until golden-brown, 10 to 15 minutes more. Taste and season with more kosher salt as needed. Garnish with 1 tablespoon finely chopped parsley if desired. Serve immediately with remoulade, fry sauce, or ketchup.

Recipe Notes

Make ahead: The potatoes can be cut and refrigerated in the ice water overnight. The spice mixture can be made up to 1 week ahead and stored in an airtight container at room temperature.

Substitutions: Use 2 1/2 tablespoons store-bought salt-free Cajun seasoning in place of the spices; add 1 1/2 teaspoons kosher salt.

Storage: Leftovers can be refrigerated for up to 4 days. Spread fries in a single layer on a rimmed baking sheet and bake at 350ºF until warmed through and crispy in spots, about 15 minutes.