Crispy on the outside, fluffy on the inside, and bursting with bold, spicy flavor — these Cajun Fries are everything I want in a snack or side dish. Whether I’m serving them with burgers, wraps, or enjoying them on their own, the smoky, zesty seasoning takes classic fries to the next level. They’re oven-baked, but I still get that crunch I crave, all without deep frying.
Why You’ll Love This Recipe
I love how easy it is to customize these Cajun Fries. I can dial the spice up or down depending on who I’m feeding, and the seasoning blend gives them a Southern-inspired kick that’s hard to resist. The texture is spot-on too: light and fluffy on the inside, with golden crisp edges. Best of all, they’re baked, so I don’t have to deal with messy frying oil. They also make a perfect appetizer, snack, or game day side.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
2 pounds russet potatoes, peeled (optional) and cut into ¼‑inch (≈ 0.6 cm) thick fries
-
2 tablespoons cornstarch (optional, for extra crispiness)
-
2‑3 tablespoons olive oil (or other neutral oil)
-
1 tablespoon Cajun seasoning mix (see note) plus extra to taste
-
Salt, to taste
-
Water, for soaking potatoes
directions
-
I wash and peel the potatoes (optional), then cut them into even ¼-inch thick strips.
-
I soak the cut potatoes in cold water for 30 minutes to get rid of excess starch.
-
After soaking, I drain and pat them very dry with clean towels.
-
If I’m using cornstarch, I toss the fries to lightly coat them, shaking off any extra.
-
I preheat the oven to 425°F (≈ 220°C), then line baking sheets with parchment paper or grease them lightly.
-
I toss the fries with olive oil, Cajun seasoning, and salt until every fry is evenly coated.
-
I arrange them in a single, non-crowded layer on the baking sheet.
-
I bake for 25‑35 minutes, flipping halfway through, until they’re golden and crisp at the edges.
-
Once out of the oven, I sprinkle with more Cajun seasoning or salt, if needed, and serve immediately.
Servings and timing
-
Servings: 4
-
Prep time: 45 minutes
-
Cook time: 30 minutes
-
Total time: 1 hour 15 minutes
Variations
-
Air fryer version: I reduce the oil slightly and air fry the seasoned fries at 400°F (≈ 200°C) for 15–20 minutes, shaking halfway through.
-
Deep-fried version: I fry the fries in hot oil (about 350°F) in small batches until golden and crisp.
-
Cheesy Cajun fries: Right after baking, I sprinkle shredded cheddar or parmesan over the hot fries.
-
Milder flavor: I tone down the cayenne in the Cajun seasoning for a more kid-friendly version.
-
Sweet potato option: I swap the russet potatoes for sweet potatoes for a sweeter twist on the spice combo.
storage/reheating
I store leftover fries in an airtight container in the fridge for up to 3 days. To reheat, I spread them on a baking sheet and warm them in the oven at 375°F for about 8–10 minutes until crisp again. An air fryer also works great for reheating. I avoid microwaving, as it tends to make them soggy.
FAQs
What makes Cajun fries different from regular fries?
Cajun fries are coated in a bold seasoning mix that includes spices like paprika, garlic powder, onion powder, cayenne, oregano, and thyme. It gives them a smoky, spicy, and savory flavor that regular fries don’t have.
Can I make these fries without oil?
Yes, but the fries won’t get as crispy. I sometimes spray them lightly with cooking spray instead of tossing them in oil for a lighter option.
Do I have to peel the potatoes?
Not at all. I often leave the skin on for extra texture and nutrients. Just make sure to scrub them well.
What’s the best type of potato for Cajun fries?
Russet potatoes work best because they’re starchy and crisp up beautifully. I avoid waxy potatoes like red or Yukon Gold for this recipe.
Can I freeze these fries?
Yes, I partially bake the fries, let them cool completely, and then freeze them in a single layer. Later, I reheat them in the oven straight from frozen until crispy.
Conclusion
These Cajun Fries are a spicy, crispy treat that always hit the spot. I love how easy they are to make and how customizable the spice level is. Whether baked, fried, or air-fried, they bring bold flavor to any meal or snack spread. Once I tried them, regular fries just didn’t cut it anymore.
Print
Cajun Fries
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Side Dish / Snack
- Method: Baked (can be adapted to fry or air fry)
- Cuisine: Southern / Cajun
- Diet: Vegetarian
Description
Crispy fries seasoned with Cajun spices — crunchy on the outside, fluffy on the inside, with a spicy kick.
Ingredients
- 2 pounds russet potatoes, peeled (optional) and cut into ¼‑inch (≈ 0.6 cm) thick fries
- 2 tablespoons cornstarch (optional, for extra crispiness)
- 2‑3 tablespoons olive oil (or other neutral oil)
- 1 tablespoon Cajun seasoning mix (see note) plus extra to taste
- Salt, to taste
- Water, for soaking potatoes
Instructions
- Wash and peel (if desired) the potatoes. Cut into even strips (≈ ¼‑inch thickness).
- Soak the cut potatoes in cold water for 30 minutes to remove excess starch.
- Drain and pat the potatoes very dry with towels.
- If using cornstarch: toss the fries with cornstarch to lightly coat; shake off excess.
- Preheat your oven to about 425°F (≈ 220°C). Line baking sheets and lightly grease or use parchment paper.
- Toss the fries with olive oil, Cajun seasoning, and salt, making sure each fry is evenly coated.
- Arrange the fries in a single layer on the baking sheet, not crowded.
- Bake for about 25‑35 minutes, turning or flipping once halfway through, until fries are golden and crisp on the edges.
- Remove from oven; sprinkle with more Cajun seasoning or salt if desired; serve immediately.
Notes
- The Cajun seasoning mix typically includes paprika, garlic powder, onion powder, cayenne pepper, dried oregano, dried thyme, salt, and black pepper.
- Soaking and thoroughly drying the potatoes helps achieve that crispy exterior. Moisture causes sogginess.
- You can also air fry or deep fry instead of baking, adjusting times accordingly.
- Adjust the spice (especially cayenne) based on your heat preference.
- Serve with dips like ketchup, garlic aioli, or ranch to complement the spice.
Nutrition
- Serving Size: 1 serving (≈ 200 g)
- Calories: ≈ 230‑260 kcal
- Sugar: ≈ 1‑2 g
- Sodium: ≈ 300‑500 mg (depends on seasoning and added salt)
- Fat: ≈ 10‑13 g
- Saturated Fat: ≈ 1‑2 g
- Unsaturated Fat: ≈ 8‑11 g
- Trans Fat: 0 g
- Carbohydrates: ≈ 30‑35 g
- Fiber: ≈ 3‑4 g
- Protein: ≈ 4‑5 g
- Cholesterol: 0 mg
