Homemade Cajun Fries are so simple to make with this easy recipe. Instructions to make these spicy French fries in the air fryer, standard oven or deep fryer are included. Cajun fries are French fries seasoned with a bold Cajun spice mix, making them spicier compared to regular fries.
Cajun style fries go great with sandwiches, fried chicken, burgers, steak and so much more. Make a batch of these flavorful Cajun French fries to go with any family meal. All you need are potatoes, Cajun seasoning and oil! I make my Cajun fries with Russet potatoes, for a crispy exterior and a fluffy interior, though if you are feeling lazy store-bought frozen fries can also be coated in this classic seasoning mix. The ideal Cajun fry has, with the bold spices applied while the fries are still hot for best flavor.
A homemade Cajun seasoning blend typically includes onion powder, garlic powder, smoked paprika, dried thyme, cayenne pepper, and black pepper, and can be adjusted to taste.
Homemade Cajun seasoning allows you to customize the spice level to your preference, while store-bought Cajun seasoning may contain higher levels of salt.
How to Make Cajun Fries
Let's make a batch of these delicious crispy Cajun French fries! Whether you use homemade or store-bought Cajun seasoning, these fries are easy to make and can be baked or deep-fried for that perfect crispy texture and Louisiana flavor. Follow along here or hop down to the printable recipe card if you prefer.
The recipe makes 4-5 servings.
Prep Time: 10 mins | Soak Time: 30 mins | Bake: 45 mins/ Air fry: 12 mins/ Deep fry: 10 mins
Equipment Needed:
- Cutting board
- Knife
- Bowl with lid
- Baking Sheet
- Parchment Paper or aluminum foil
Ingredients:
Here is what you need to make Cajun fries. Optional cornstarch not shown.
- 2 ½ pounds Russet Potatoes about 4-6 large
- 2 tablespoons Cajun spice mix (homemade or store-bought, includes paprika garlic powder, onion powder, cayenne pepper, and black pepper)
- 2 tablespoons Olive Oil or canola oil (or cooking spray for air frying)
- 1 teaspoon Dried Parsley (optional)
- 1 tablespoon cornstarch (optional, for extra crispiness)
Directions:
Preheat your oven to 425℉. Line your baking sheet with parchment paper or aluminum foil.
Peel and cut the large russet potatoes into ¼-inch-thick sticks. Place the cut potatoes in a large bowl of ice water and soak for at least 30 minutes to remove excess starch for crispier fries.
Drain the potatoes and dry thoroughly with a paper towel.
Add the dried potatoes to a dry bowl. Toss with olive oil or canola oil, and optionally toss with cornstarch to enhance crispiness. Add Cajun Spice and toss to coat.
Place the fries in a single layer on the prepared baking sheet. Bake for 40-50 minutes, flipping halfway through. The fries are done when golden brown and crispy outside and soft and fluffy inside.
Sprinkle with dry parsley if you like.
Air Fryer Method:
- Toss sliced potatoes with olive oil (or coat with cooking spray) and seasoning. Air fry at 380˚F for 12 to 15 minutes, flipping halfway through for even cooking.
Deep Fry Method:
- Heat canola oil to 325 to 350ºF. Fry unseasoned potatoes in batches using the double fry method: first fry at a lower temperature until tender (about 6 mins) , remove and drain, then fry again at a higher temperature (375 to 400ºF) until crispy and golden (about 3-4 mins). Apply the Cajun seasoning immediately while hot so it will adhere. Other high heat oils, such as peanut oil or vegetable oil can also be used.
Frozen Fries Option:
- As a recipe developer, I encourage you to use fresh potatoes for best results, but you can use frozen fries instead if pressed for time. Toss with oil and Cajun seasoning, then bake, air fry, or deep fry as above. This not only omits cutting, but also the cold water soak.
Tips for the Best Cajun French Fries
Here are a few simple tips to make the best Cajun French Fries!
- Be sure to cut the potatoes lengthwise so you have nice long fries, not short ones.
- While you can use other varieties of potato. Russet potatoes are ideal for the best French Fries. They are known for their high starch content for fluffy interior and ability to crisp up well.
- Do not skip the step where you add the cut potatoes to the cold water, this helps remove some of the excess starch. This step is key for achieving extra crispy fries
- Taste the fries before adding extra salt, as Cajun seasoning blends may already contain salt. Adjust how much salt you add as needed.
- Be mindful that cooking times are approximate. Thickness of the fries and type of potato can effect necessary time.
Serving
Cajun Fries are best served hot as soon as they are done cooking. They are a great side (and on theme) for my Popeyes Chicken Recipe. These spicy fries also pair well with steak and other grilled meats, as well as burgers and sandwiches. Alternatively serve them as a snack or appetizer with your favorite sauce to dunk in.
Dipping Sauce Options
These easy Cajun French fries are delicious on their own, but they’re even better when paired with the right dipping sauce. Classic ketchup or spicy ketchup are always a crowd-pleasers, but you can take things up a notch with a homemade Cajun dipping sauce; just mix mayonnaise, ketchup, and a sprinkle of Cajun seasoning for a creamy, spicy dip. Ranch dressing offers a cool contrast to the fries’ heat, as does seasoned sour cream. BBQ sauce, Chick-fil-a sauce, honey mustard, or yum yum sauce are also great choices for those who like a flavorful twist. Don’t be afraid to mix and match your favorite sauces to find the perfect pairing for your Cajun fries.
Storing and Reheating Cajun Fries
If you have leftover Cajun French fries, storing them properly will help keep them crispy and flavorful. Store the cooled fries in an airtight container and refrigerate for up to three days. When you’re ready to enjoy them again, spread the fries out on a baking sheet pan and reheat in a preheated oven at 400°F (200°C) for 10-15 minutes until they’re hot and crispy. For a quick snack, you can also use an air fryer to reheat the fries, just cook at 390°F for a few minutes until they’re warmed through and crisp. Avoid microwaving if possible, as it can make the fries soggy. With the right reheating method, your Cajun fries will taste just as good as when they were first made.
Cajun Fries
Equipment
- Knife
- large bowl
- baking sheet
- Parchment Paper or aluminum foil
Ingredients
- 2 ½ pounds Russet Potatoes large, for homemade French fries
- 1 ½ tablespoons Cajun spice mix homemade or store-bought, includes paprika garlic powder, onion powder, cayenne pepper, and black pepper
- 1 teaspoon Dried Parsley optional
- 2 tablespoons Olive Oil or canola oil
- 1 tablespoon cornstarch optional, for extra crispiness
Instructions
- Preheat your oven to 425℉. Line your baking sheet with parchment paper or aluminum foil and lightly coat with cooking spray.
- Peel and cut the large russet potatoes into ¼-inch-thick sticks. Place the cut potatoes in a large bowl of ice water and soak for at least 30 minutes to remove excess starch for crispier fries.
- Drain the potatoes and dry thoroughly with a paper towel.
- Add the dried potatoes to a dry bowl. Oil and toss with olive oil or canola oil, and optionally toss with cornstarch to enhance crispiness. Sprinkle the seasoning over the fries and toss to evenly coat.
- Place the fries in a single layer on the prepared baking sheet. Bake for 40-50 minutes, flipping halfway through. The fries are done when golden brown and crispy outside and soft and fluffy inside.
- Sprinkle with parsley if you wish and serve immediately.
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