Cajun Spiced Fries Spicy Mayo (Printable)
Oven-baked fries coated in bold Cajun spices served with a creamy, spicy mayo dip.
# What You Need:
→ For the Fries
01 - 1.5 lb russet potatoes, skin on, cut into 1/4-inch thick strips
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - 1/2 tsp dried oregano
07 - 1/2 tsp dried thyme
08 - 1/2 tsp cayenne pepper
09 - 1/2 tsp ground black pepper
10 - 3/4 tsp salt
→ For the Spicy Mayo
11 - 1/2 cup mayonnaise
12 - 1 tbsp hot sauce (sriracha or Louisiana-style)
13 - 1 tsp lemon juice
14 - 1/2 tsp smoked paprika
15 - 1/4 tsp garlic powder
16 - Pinch of cayenne pepper, optional
# How To Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Wash and scrub potatoes. Cut into 1/4-inch thick fries, leaving skin on for texture.
03 - Soak cut potatoes in cold water for 20 minutes to remove excess starch. Drain thoroughly and pat completely dry with a clean towel.
04 - In a large bowl, toss fries with olive oil, smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and salt until evenly coated.
05 - Spread fries in a single layer on the prepared baking sheet without overcrowding.
06 - Bake for 20 minutes, flip the fries, then continue baking for 15 minutes until golden brown and crispy.
07 - While fries bake, whisk together mayonnaise, hot sauce, lemon juice, smoked paprika, garlic powder, and cayenne in a small bowl until smooth.
08 - Serve hot Cajun fries with spicy mayo on the side for dipping.
# Expert Suggestions:
01 -
- The spice coating creates this incredible crust that stays crispy even after the fries cool down slightly
- That spicy mayo dip is the kind of thing youll want to put on everything afterwards
- They come together in under an hour but taste like you put way more effort in
02 -
- The water soak isn't optional, it removes starch and is the difference between limp and crispy fries
- Patting the potatoes completely dry before coating with spices prevents steaming in the oven
- That single layer arrangement is non-negotiable, overcrowded pans equal soggy results every time
03 -
- Soaking cut potatoes in cold water for at least 20 minutes removes excess starch for maximum crispiness
- Room temperature mayonnaise incorporates the hot sauce and lemon juice more smoothly than cold mayo