Crispy spiced potatoes two ways

Crispy, spicy, and utterly addictive, homemade Cajun fries transform the humble potato into something extraordinary. With a perfectly seasoned exterior giving way to a fluffy interior, these fries deliver restaurant-quality results right in your own kitchen. The magic lies in the combination of technique – a double-fry method that ensures unparalleled crispiness – and a bold, customizable Cajun spice blend that brings just the right amount of heat and savory depth. Whether you choose to fry or bake, these fries make an irresistible side dish or indulgent snack that will disappear faster than you can imagine.

Last weekend, I served these alongside burgers at a family cookout, and they disappeared before anything else on the table. My nephew, who typically avoids anything with visible spices, kept returning to the platter until every last fry was gone. There's something about the combination of crispy potatoes and bold, aromatic spices that makes these fries impossible to resist.

Essential Ingredients and Selection Tips

• Russet Potatoes: Choose large, starchy russets for the perfect crispy-outside, fluffy-inside texture. Look for firm potatoes without green spots, sprouts, or wrinkles for best results.
• Cajun Seasoning Blend: While you can use store-bought, the homemade blend allows you to adjust heat levels and eliminate unnecessary additives. Key components include smoked paprika for color and depth, cayenne for heat, and dried thyme for that authentic Cajun flavor profile.
• Frying Oil: Use a neutral oil with a high smoke point like canola, vegetable, or peanut oil. The clean flavor won't compete with your seasoning, and the high smoke point ensures crispy fries without burning.
• Fresh Parsley: Optional but recommended for a pop of color and fresh flavor that balances the spicy seasoning.

The quality of your potatoes significantly impacts the final result. I've found that older potatoes with slightly lower moisture content actually produce crispier fries, while fresher potatoes yield a more pronounced potato flavor. Either way, the ice water soak is non-negotiable for removing excess starch and ensuring maximum crispiness.

Pin it

Detailed Cooking Instructions

Step 1: Prepare the Potatoes

Begin by peeling the russet potatoes if desired – this is optional as the skin adds texture and nutrition. Cut them lengthwise into 1/4-inch planks, then stack and cut into 1/4-inch sticks for uniform fries. Place the cut potatoes in a large bowl of ice water, ensuring they're completely submerged, and refrigerate for at least 30 minutes or up to 12 hours. This crucial step removes excess starch, preventing the fries from sticking together during cooking and ensuring maximum crispiness.

Step 2: Create the Cajun Seasoning

While the potatoes soak, combine 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. Mix thoroughly to ensure even distribution of spices. This blend offers a balanced heat level, but you can adjust the cayenne to your preference – reduce for milder fries or increase for an extra kick.

Step 3: Prepare for Frying

Drain the soaked potatoes and rinse under cold water to remove any remaining starch. Spread them in a single layer on clean kitchen towels or paper towels and pat completely dry. Any residual moisture will cause the oil to splatter dangerously and prevent proper crisping. For deep frying, heat 2 quarts of oil in a large Dutch oven or heavy pot to 260°F, verified with a thermometer for accuracy. Line a baking sheet with paper towels to receive the blanched fries.

Step 4: Master the Double-Fry Technique

Working in small batches to avoid overcrowding, carefully add potatoes to the 260°F oil. Blanch for about 3 minutes, stirring occasionally with a spider or slotted spoon to prevent sticking. The fries should be slightly softened but still pale. Transfer to the paper towel-lined baking sheet. Once all fries are blanched, increase the oil temperature to 350°F. Return the fries to the hot oil in small batches for their second fry, cooking until golden-brown and crispy, about 2-4 minutes. This two-stage process ensures a perfectly fluffy interior and shatteringly crisp exterior.

Step 5: Season and Serve

Transfer the hot fries to a large bowl, sprinkle with the prepared Cajun seasoning blend, and toss until evenly coated. The residual oil from frying helps the seasoning adhere beautifully. Taste and adjust with additional salt if needed. Garnish with freshly chopped parsley for a pop of color and brightness, then serve immediately while piping hot. They pair beautifully with remoulade sauce, classic ketchup, or a creamy garlic aioli for dipping.

Pin it

My first attempt at these fries taught me the importance of proper drying after the water soak. I rushed this step and ended up with dangerously splattering oil and less-than-crispy fries. Now I take the extra few minutes to ensure the potatoes are bone dry before they hit the oil, resulting in perfectly crispy, golden fries every time.

Baking Option

If you prefer a lower-fat alternative, these Cajun fries can be successfully baked. Arrange two oven racks to divide the oven into thirds and preheat to 425°F. After soaking and thoroughly drying the cut potatoes, place them in a large bowl, drizzle with 3 tablespoons of oil, and toss until evenly coated. Add the Cajun seasoning blend and toss again to distribute evenly. Spread the fries in a single layer on two lightly greased baking sheets, being careful not to overcrowd them. Bake for 20 minutes, then flip the fries and rotate the baking sheets both front to back and between racks. Continue baking for 10-15 minutes more until golden brown and crispy.

Serving Suggestions

These Cajun fries are versatile enough to complement a wide range of main dishes. They're a natural partner for sandwiches and burgers, particularly those with Cajun or Southern flair like blackened fish sandwiches or shrimp po' boys. For a complete Cajun-themed meal, serve alongside jambalaya, gumbo, or blackened chicken. They also make an excellent appetizer when served with a variety of dipping sauces – try a classic remoulade, spicy aioli, or even a cooling ranch dressing to balance the heat.

Make-Ahead and Storage Tips

While fries are best enjoyed immediately after cooking, you can prepare components ahead of time to streamline the process. Cut potatoes can be stored in ice water in the refrigerator for up to 12 hours, and the Cajun seasoning blend can be made up to a week in advance and stored in an airtight container. If you do have leftover fries, store them in the refrigerator for up to 4 days. To reheat, spread in a single layer on a baking sheet and bake at 350°F for about 15 minutes until warmed through and crispy again. Avoid microwaving, which will make them soggy.

Pin it

These Cajun fries have become my go-to side dish when I want to elevate a simple meal into something special. The combination of perfectly crispy texture and bold, customizable spice blend transforms everyday potatoes into a crave-worthy treat. Whether fried to golden perfection or baked for a lighter option, these fries bring restaurant quality results to your home kitchen with surprisingly little effort. Once you master this technique and seasoning blend, you may find yourself making excuses to serve them with everything.

Frequently Asked Questions

→ Why do I need to soak the potatoes in water?

Soaking the cut potatoes in ice water serves several important purposes. First, it removes excess starch from the surface of the potatoes, which helps them crisp up better during cooking. Without this step, the extra starch can cause the fries to stick together and become soggy. Second, the cold water helps keep the potatoes from oxidizing and turning brown. Finally, soaking adds moisture to the potatoes, which creates steam during cooking, helping to make the insides light and fluffy while the outsides get crispy. For best results, soak for at least 30 minutes, though overnight in the refrigerator is even better.

→ Can I adjust the spice level of these Cajun fries?

Absolutely! The cayenne pepper is what primarily controls the heat level in this recipe. For milder fries, reduce the cayenne to 1/4 teaspoon or omit it completely. For extra spicy fries, increase the cayenne to 1 teaspoon or add 1/4 teaspoon of ground chipotle powder for a smoky heat. You can also add 1/4 teaspoon of crushed red pepper flakes for a different kind of heat. Remember that the paprika (especially if using hot paprika instead of smoked) can also contribute to the overall spiciness, so adjust accordingly based on your preference.

→ Why does the deep-frying method call for frying the potatoes twice?

The double-fry method is the secret to achieving restaurant-quality french fries with a perfectly crispy exterior and fluffy interior. The first fry at a lower temperature (260°F) essentially cooks the potatoes through, allowing the starches to gelatinize and creating a protective barrier. After this initial fry, the potatoes are cooled, which causes the moisture inside to move outward. The second fry at a higher temperature (350°F) removes this surface moisture and creates the golden, crispy exterior. Without the double-fry process, it's difficult to get fries that are both crispy on the outside and properly cooked on the inside.

→ How can I make the baked version crispier?

To achieve crispier baked fries, try these tips: 1) Make sure the potatoes are thoroughly dried after soaking - any excess moisture will create steam and make them soggy. 2) Don't overcrowd the baking sheets; leave space between the fries so air can circulate. 3) Preheat the baking sheets in the oven before adding the fries - the hot surface helps create an immediate sear. 4) Use a bit more oil, up to 4 tablespoons for 2 pounds of potatoes. 5) Flip them halfway through baking and rotate the trays as directed. 6) For extra crispiness, after the regular baking time, turn off the oven and leave the fries inside with the door slightly ajar for 5-10 minutes; this helps moisture escape.

→ What dipping sauces pair well with Cajun fries?

Cajun fries pair beautifully with many sauces. Traditional options include remoulade sauce (a spicy mayo-based sauce with herbs and pickles) or fry sauce (a mixture of mayo and ketchup with additional seasonings). Other great choices include: garlic aioli, spicy mayo (mayo mixed with hot sauce or sriracha), honey mustard, ranch dressing with a dash of hot sauce, blue cheese dressing, or a cooling yogurt-based dip to balance the spiciness. For something different, try a creole mustard sauce or even a tangy barbecue sauce.

→ Can I prepare any components of this recipe in advance?

Yes, you can prep several components ahead of time: 1) Cut potatoes can be stored in water in the refrigerator for up to 24 hours. 2) The Cajun spice blend can be mixed and stored in an airtight container for months - make extra to have on hand for future use! 3) For the baked version, you can parboil the potatoes for 5 minutes, drain, cool, and refrigerate for up to 24 hours before proceeding with oiling and seasoning. 4) While the fries themselves are best served fresh, you can have all your equipment, spices, and sauces ready in advance to streamline the cooking process when you're ready to make them.