Cajun Spiced Fries Spicy Mayo

The first time I made these Cajun spiced fries was during a friends' movie marathon, and the entire house smelled incredible while they baked. Everyone kept wandering into the kitchen asking what was creating that smoky, spicy aroma. We ended up eating most of them straight from the baking sheet before the movie even started.

My roommate used to request these fries every Friday night without fail. She would actually hover by the oven during the last five minutes of baking, unable to wait for that timer to ding. We created such a ritual around them that I cannot smell paprika without thinking of those weekends.

Ingredients

• Russet potatoes: Their high starch content and fluffy interior make them ideal for achieving that perfect crisp exterior and soft inside when baked.
• Olive oil: Helps the Cajun spice blend adhere evenly to the fries while promoting that golden crunch we all want.
• Smoked paprika: The backbone of the flavor profile, adding that authentic smoky depth that makes these fries taste restaurant quality.
• Garlic and onion powder: Build a savory foundation that keeps you coming back for just one more fry.
• Dried oregano and thyme: Earthy herbs that balance the heat and add complexity to the spice blend.
• Cayenne pepper: Adjust this to your heat preference, but even a small amount brings the authentic Cajun kick.
• Mayonnaise: Creates the rich, creamy base for the dipping sauce that cools down the spiced fries perfectly.
• Hot sauce: Sriracha adds garlic heat while Louisiana style brings more vinegar, both work beautifully here.
• Lemon juice: Cuts through the rich mayo and adds brightness that makes the dip addictive.

Instructions

Prep your potatoes:

Cut those russets into quarter inch thick sticks and soak them in cold water for twenty minutes to remove excess starch. Drain them well and pat them completely dry with clean towels because water is the enemy of crispy fries.

Coat with flavor:

Toss the dried potato fries in olive oil first, then add all those spices and toss until every fry is evenly coated in that beautiful reddish brown blend.

Arrange for success:

Spread the fries in a single layer on your parchment lined baking sheet, giving each fry some breathing room to crisp up properly.

Bake to perfection:

Bake at 425°F for thirty to thirty five minutes, flipping halfway through, until they are golden brown with crispy edges and slightly soft centers.

Whisk up the dip:

While the fries bake, mix together mayonnaise, hot sauce, lemon juice, smoked paprika and salt until completely smooth. Pop it in the fridge to let the flavors meld together.

Serve immediately:

Bring those hot fries straight from the oven to the table with the spicy mayo alongside for dipping while everything is at its best.

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These fries have become my go to for everything from casual weeknight dinners to feeding a crowd during game day. There is something so satisfying about a plate of spiced fries and homemade dip that makes any meal feel like a treat.

Getting That Restaurant Style Crunch

The convection setting on your oven is a game changer for these fries, circulating hot air around each piece for even crisping. If you do not have convection, simply bake them a few minutes longer and resist the urge to flip them too frequently. The key is letting them develop that golden color undisturbed before turning them over.

Customizing Your Spice Blend

While this Cajun blend is perfectly balanced as written, you can easily make it your own. I sometimes add a pinch of brown sugar to help with caramelization and balance the heat, or extra cayenne when I want fries with real fire. Keep a small bowl of the spice blend mixed in your pantry for instant spiced fries any time.

Serving Ideas and Variations

These fries are incredibly versatile beyond just a snack or side. Load them up with cheese and jalapeños for Cajun cheese fries, or use them as the base for a spiced fries poutine with gravy and curds. The spicy mayo also works beautifully on burgers, sandwiches, or as a dip for roasted vegetables.

• Sweet potatoes work beautifully with this same spice blend if you want something slightly sweeter.
• Try the spicy mayo as a spread on fried chicken sandwiches for extra flavor.
• Leftover spice mix keeps well in a sealed container for up to three months.

Save

Grab a napkin and dig in while they are still hot and perfectly crispy.

Recipe FAQs

→ How do I make fries crispy in the oven?

Soaking cut potatoes in cold water removes excess starch, helping achieve crispiness. Toss them well in oil and spices, then bake on a lined sheet at high temperature, flipping halfway.

→ What spices enhance the Cajun flavor?

Smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and sea salt create a bold and authentic Cajun taste.

→ Can I adjust the heat level in the spicy mayo?

Yes, modify the amount of hot sauce and cayenne pepper to suit your preferred spice intensity without losing balance.

→ Is there a way to make these fries healthier?

Baking instead of frying reduces fat while keeping flavor. Using olive oil and controlling spice levels allows a lighter yet tasty result.

→ What potatoes work best for this dish?

Russet potatoes are ideal for their starchy texture that crisps well in the oven, but sweet potatoes can be used for a sweeter variation.