Cajun Spiced Fries Spicy Mayo

The first time I made these Cajun spiced fries, my kitchen smelled like a corner bistro in New Orleans. I was experimenting with spice blends on a rainy Tuesday, trying to recreate that memorable batch of fries I'd had at a dive bar months earlier. My roommate wandered in, drawn by the smoky paprika and garlic wafting through the apartment, and we ended up eating half the batch straight off the baking sheet while standing at the counter.

I brought these to a friend's summer barbecue last year, and honestly, they almost upstaged the burgers. People kept hovering around the platter, dipping and double-dipping, asking for the recipe. The best part was watching my friend's dad, who claims he doesn't like spicy food, keep going back for just one more until he'd eaten about twenty fries.

Ingredients

• Russet potatoes: These high-starch potatoes give you that fluffy interior and crisp exterior we're all after. Leave the skin on, it adds texture and holds onto those spices beautifully.
• Smoked paprika: This is the backbone of the whole flavor profile, bringing that deep, smoky essence that makes these taste restaurant-quality.
• Olive oil: Helps the spices adhere and promotes even crisping in the oven. Don't be shy with it, but don't drown the potatoes either.
• Garlic and onion powder: Work together to create that savory umami base that makes Cajun seasoning so addictive.
• Dried oregano and thyme: These herbs add an earthy, aromatic note that balances the heat and keeps the spice blend from being one-note.
• Cayenne pepper: The heat element. Start with half a teaspoon if you're spice-sensitive, but trust me, the full amount makes these fries sing.
• Mayonnaise: Creates that luscious, creamy dip base. Room temperature mayo whips up smoother and incorporates the hot sauce more evenly.
• Hot sauce: Sriracha adds garlic notes, while Louisiana-style hot sauce brings more vinegar tang. Either works wonderfully here.
• Lemon juice: Cuts through the richness of the mayo and brightens the entire dip. Freshly squeezed really does make a noticeable difference.

Instructions

Get your oven ready:

Preheat to 425°F and line that baking sheet with parchment. This prep step saves you so much hassle later when you're dealing with spicy, oily fries.

Cut your potatoes:

Aim for uniform 1/4-inch sticks so they cook evenly. Some people like them thinner, some thicker, but consistency is what matters most here.

Soak the potatoes:

This twenty-minute soak removes surface starch, which is the secret to actually crispy oven fries. Don't skip this step, it's the difference between okay fries and great fries.

Dry them thoroughly:

I mean really dry them. Any water left on the surface will steam instead of crisp, and nobody wants soggy spiced fries.

Coat with spice mixture:

Toss everything in that large bowl until every potato is evenly dusted with the spice blend. Get your hands in there, it's the best way to ensure full coverage.

Arrange in a single layer:

Crowding the pan is the enemy of crispy fries. If you need to use two baking sheets, do it. The fries need room to breathe and crisp up properly.

Bake and flip:

Twenty minutes on the first side, then flip each fry carefully for another fifteen. Watch them closely in those last minutes, the line between golden brown and burnt is thin.

Whisk up the spicy mayo:

Combine everything while the fries finish baking. Letting the dip sit for even ten minutes helps the flavors meld together beautifully.

Save

These fries have become my go-to when friends come over for casual dinners and board games. There's something about spicy food that brings people together, makes conversations flow a little easier, and somehow makes winning (or losing) a game matter less. The last batch I made disappeared before I even got the burgers on the table.

Getting the Crisp You Want

I've learned that the convection setting on your oven is basically a cheat code for these fries. If you have it, use it. The circulating air browns everything more evenly and creates this satisfying crunch that people can't stop eating. Even without convection though, the parchment paper helps conduct heat and prevents sticking, giving you that restaurant-style result.

Customizing the Heat Level

Not everyone loves spice the way I do, and that's okay. The beauty of this recipe is how easily it scales. I've made mild versions for my nieces and extra-spicy batches for friends who claim they can handle anything. The dip is where you can really fine-tune things, adding more hot sauce or backing off until it hits exactly your perfect balance.

Make-Ahead Tips

You can cut and soak the potatoes up to four hours ahead, keeping them submerged in cold water in the refrigerator. Pat them dry and proceed with seasoning when you're ready to bake. The spicy mayo actually improves after a few hours in the fridge, giving the flavors time to get friendly with each other.

• Double the spice blend and keep it in a jar for instant spiced fries anytime
• Serve these alongside grilled fish or blackened chicken for a complete Cajun-inspired meal
• The dip works beautifully as a sandwich spread too, just so you know

Save

These Cajun spiced fries have earned a permanent spot in my regular rotation, and I suspect they'll find their way into yours too. Sometimes the simplest recipes, done right, become the ones you come back to again and again.

Recipe FAQs

→ How can I get extra crispy fries?

Soaking the cut potatoes in cold water removes excess starch, which helps achieve a crispier texture when baked. Also, using a convection oven setting can improve crispiness.

→ What spices create the Cajun flavor in these fries?

The Cajun blend includes smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and salt, delivering a bold and smoky taste.

→ Can I adjust the spiciness of the mayo dip?

Yes, you can modify heat by varying the amount of hot sauce and cayenne pepper added to the mayonnaise base.

→ Is it possible to make this dish vegan-friendly?

For a plant-based option, substitute regular mayonnaise with vegan mayo in the spicy dip.

→ What sides or dishes pair well with these fries?

These seasoned fries complement grilled meats, burgers, or can be enjoyed alone as a flavorful snack alongside cold drinks.