Cajun Fries
Perfectly crispy baked fries in a simple but delicious homemade spice blend.
Yield: servings
Equipment
- baking sheet
- parchment paper
- Small bowl
- whisk or wooden spoon
- Large bowl
- Tongs
Ingredients
- 4 medium russet potatoes rinsed, cut into ½-inch sticks
- 3 tablespoons neutral cooking oil avocado, canola, etc.
- 1 ½ teaspoons salt more or less to taste
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
Instructions
- 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.
Notes
- 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.
Nutrition
Serving Size: 1serving | Calories: 266cal | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 883mg | Potassium: 907mg | Total Carbs: 40g | Fiber: 3g | Sugar: 1g | Net Carbs: 37g | Vitamin A: 63IU | Vitamin C: 12mg | Calcium: 39mg | Iron: 2mg