Cajun Spiced Fries Spicy Mayo (Print Version)
Oven-baked fries seasoned with Cajun spices served alongside a creamy and tangy spicy mayo.
# What You Need:
→ For the Fries
01 - 1.5 lb russet potatoes
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
# Directions:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Wash and scrub the potatoes. Cut them into 1/4-inch thick fries, leaving the skin on for extra crispness.
03 - Soak the cut potatoes in cold water for 20 minutes to remove excess starch. Drain and pat very dry with a clean towel.
04 - In a large bowl, toss the fries with olive oil, smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and salt until evenly coated.
05 - Spread the fries in a single layer on the prepared baking sheet, ensuring they are not crowded.
06 - Bake for 20 minutes, flip the fries, then bake for another 15 minutes or until golden and crispy.
07 - In a small bowl, whisk together mayonnaise, hot sauce, lemon juice, smoked paprika, garlic powder, and cayenne pepper until smooth.
08 - Serve the hot Cajun fries immediately with the spicy mayo on the side.
# Insider Tips:
01 -
- The spice blend hits every corner of your palate without overwhelming heat
- These fries emerge from the oven with restaurant-style crunch that puts takeout to shame
02 -
- Drying the potatoes thoroughly after soaking is the secret to preventing soggy fries
- Overcrowding the baking sheet will steam the potatoes instead of roasting them crispy
03 -
- Cut your fries as uniformly as possible to ensure they all finish cooking at the same time
- Let the fries cool for just 2-3 minutes after baking to maximize their crunch factor