Put a little spice in your meal! These easy but oh-so-amazing cajun fries are loaded with flavor from a simple blend of pantry-staple spices. To keep things light, they’re baked – not fried – until perfectly crispy.
What Makes This Recipe So Good
- There’s a ton of deep, rich, smoky flavor in these homemade cajun fries, but don’t let that scare you away. And despite the cayenne pepper, they’re not hot, so even the most heat-averse among you will enjoy them! Plus they’re baked and not fried, yet still perfectly crispy outside and perfectly fluffy inside. No soggy fries here!
- The whole recipe is unbelievably simple. Honestly, the hardest part of the whole process is cutting up the potatoes. If you’ve got a good, sharp knife, though, then even that’s a breeze.
- Instead of a store-bought Cajun seasoning, we’re using a delicious blend of spices that you can totally tweak and adjust to really dial in the flavors just how you like them. If you’d rather keep thing super, super simple and use some Tony Chachere’s, go for it!
- Be careful not to overcook the fries! All ovens cook differently, and everyone likes their fries a little different, so a 40-minute total cook time may be too long for your preferences and your equipment. After you flip them over, check them periodically and take them out of the oven when they’re as done as you like.
- Russet fries will give you the best texture and doneness, thanks to their high starch content. Make sure you start out with potatoes that are roughly the same size and shape, and cut them into fries of the same size and shape (or as close as possible). If you turn your potatoes into steak fries and shoestring fries, they’ll all cook at different rates, and you risk under- or over-cooking them.
- Can you cook these cajun fries in the air fryer instead of the oven? Well, I didn’t test it that way, but I don’t see why not! We’re big fans of air fryer fries over here. For these fries in particular, I’d prep them as instructed below, then air fry them at 375°F for 10-15 minutes – but stop and shake the basket to toss the fries every 5 minutes. That way they cook evenly, plus you can check on their doneness and take them out before time is up if you need to.
The Perfect Pairings for Delicious Fries
- Chicken Burgers with Chipotle Aioli
- Bacon Wrapped Hot Dogs
- Whole30 Chicken Tenders (Paleo, Low Carb, Gluten Free)
- Whole30 Ketchup Recipe (No Dates, Paleo, Vegan)
- Air Fryer Frozen Burgers with an Easy Burger Sauce
- Baking sheet
- Parchment Paper
- Small bowl
- Whisk or wooden spoon
- Large bowl
- Preheat oven to 425° Fahrenheit. Line baking sheet with parchment paper and set aside.
- In small bowl, whisk together salt, smoked paprika, onion powder, dried oregano, garlic powder, and cayenne pepper until thoroughly combined.
- In large bowl, add potato sticks, neutral oil, and spice mixture. Toss until potatoes are fully coated in oil and spices, then transfer to baking sheet.
- Arrange seasoned potato sticks on baking sheet in one even layer, being careful not to stack or overlap. Place baking sheet in preheated oven and bake 20 minutes. After 20 minutes, remove baking sheet from oven and flip all potato sticks over. Return baking sheet to oven and bake another 20 minutes or until desired doneness is achieved. Serve warm with desired dipping sauces.
- Leftovers: Let fries cool completely then transfer to airtight container. Refrigerate up to 5 days. Reheat in an air fryer at 350° Fahrenheit for 3 to 5 minutes, or in an oven at 425° Fahrenheit for 5-10 minutes or until desired doneness in reached.
- Make it Low Carb/Keto: Use rutabaga sliced into ½-inch spears instead of potatoes.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.