Cajun Spiced Fries Spicy Mayo

The first time I made Cajun spiced fries, it was a Tuesday night and I was craving something that felt like a treat but didnt require takeout. The smell of smoked paprika and garlic hitting the hot potatoes filled the entire kitchen, and my roommate wandered in asking what restaurant Id ordered from. When I pulled that baking sheet out of the oven, the fries were golden and spotted with spices, and we stood at the counter eating them straight from the pan.

Last summer I brought these to a backyard barbecue, and they disappeared faster than the burgers. My friends brother who never eats spicy food kept going back for just one more, and the spicy mayo bowl was scraped completely clean. Now whenever I get a group text about game day snacks, this is the first recipe anyone asks for.

Ingredients

• 4 large russet potatoes: Russets have the perfect starch content for crispy fries, and cutting them yourself means you control the thickness
• 2 tablespoons olive oil: This helps the spices stick and contributes to that golden exterior we all want
• 1 teaspoon smoked paprika: The backbone of that smoky depth that makes Cajun seasoning so addictive
• 1 teaspoon garlic powder: Pure savory flavor that wont burn like fresh garlic would
• 1 teaspoon onion powder: Rounds out the flavor profile with a subtle sweetness
• 1/2 teaspoon ground cayenne pepper: Start here and adjust based on your heat tolerance
• 1/2 teaspoon dried thyme: Adds an earthy, aromatic quality that balances the heat
• 1/2 teaspoon dried oregano: Brings a hint of herbal complexity
• 1/2 teaspoon black pepper: Adds warmth and bite
• 1 teaspoon salt: Essential for bringing all the flavors together
• 1/2 cup mayonnaise: The creamy base that makes the dip so luxurious
• 1 tablespoon Sriracha or hot sauce: Sriracha gives you a garlic kick, but any hot sauce works beautifully
• 1 teaspoon lemon juice: Brightens the mayo and cuts through the richness
• 1/2 teaspoon garlic powder: Mirrors the fries and ties the whole dish together
• Pinch of salt: Just enough to wake up all the flavors

Instructions

Preheat your oven:

Crank it to 220°C with the rack in the middle position, and line a large baking sheet with parchment paper for easy cleanup

Soak the potatoes:

Submerge the cut fries in cold water for at least 30 minutes to remove excess starch, then drain and dry them completely with a clean towel because water is the enemy of crispiness

Coat with spices:

Toss the dried potatoes with olive oil and all the spices in a large bowl until every fry is evenly covered in that beautiful reddish brown blend

Arrange for success:

Spread the fries in a single layer on your prepared baking sheet, giving each piece enough room to crisp up without steaming

Bake to perfection:

Cook for 20 minutes, flip each fry carefully, then return to the oven for another 15 minutes until they are golden brown with crispy edges

Whisk the dip:

While the fries bake, stir together the mayonnaise, Sriracha, lemon juice, garlic powder, and salt until smooth, then refrigerate until serving time

Serve immediately:

Transfer those hot, spicy fries to a serving bowl and place the spicy mayo alongside for dipping while everything is at its best

Save

My niece declared these better than any fast food fries shes ever had, and now she requests them every time she visits. Watching her carefully dip each fry and do that little happy dance after the first bite has become one of my favorite things about cooking this recipe.

Getting The Crisp You Want

I have learned that thoroughly drying the potatoes after soaking is absolutely non negotiable. Any moisture left on the surface will steam the fries instead of crisping them. I use a clean kitchen towel and give them a gentle but thorough pat down, and the difference is remarkable.

Making It Your Own

Sometimes I add a pinch of brown sugar to the spice blend when I want a slightly sweet and smoky flavor profile. Other times I will throw in some dried rosemary if I am feeling particularly inspired. The beauty of this recipe is how well it adapts to whatever you are craving.

Serving Ideas That Work

These fries have become my go to side for everything from veggie burgers to grilled fish. The spicy mayo also doubles as an incredible sandwich spread.

• Try them alongside black bean burgers for a complete vegetarian meal
• Pair with grilled corn for a summer feast that feels festive
• Double the batch because they disappear faster than you expect

Save

There is something genuinely satisfying about making restaurant style fries at home, especially when they taste this good.

Recipe FAQs

→ How do I get crispy fries without frying?

Soaking the cut potatoes in cold water removes excess starch, helping them crisp up when oven-baked. Using parchment paper and flipping midway also ensures even crispiness.

→ Can I adjust the spice level in the fries and mayo?

Yes, modify the cayenne pepper amount in the fries and the quantity of Sriracha in the mayo to suit your preferred heat intensity.

→ Are there alternatives to mayonnaise for the dip?

Greek yogurt can be used instead of mayonnaise for a lighter, tangier dip while maintaining creamy texture.

→ What herbs complement Cajun spices in these fries?

Dried thyme and oregano add earthy depth that balances the smoky and spicy notes from paprika and cayenne.

→ How long do I bake the fries for optimal texture?

Bake at 220°C (425°F) for 20 minutes, flip, then bake for an additional 15 minutes until golden and crisp.