Cajun Fries

This Cajun Fries recipe provides a flavor-packed twist on a classic that’s sure to elevate your fry game! Whether you choose to bake them to golden perfection in the oven or opt for the air fryer for that extra crispiness, these are an irresistible combination of bold spices and irresistible crunch.

Our homemade Cajun seasoning rub features the perfect blend of smoked paprika, cayenne, garlic, and more and transforms simple everyday fries into a well-seasoned experience with a kick.

Why You Will Love This Recipe

• Flavorful and Spicy: Cajun fries are known for their bold and robust flavor. If you love a kick of spice, you will love these.
• Variation from Regular Fries: These are a great way to switch up from regular fries. The combo of spices adds depth and complexity, making them a more exciting side dish or appetizer.
• Homemade Goodness: These allow direct control of the quality of ingredients. You can adjust the level of spiciness to your liking, and enjoy a flavorful side dish straight from your own kitchen.
• Healthier Option: When made at home, you can use healthier oils, and choose quality ingredients, making these a healthier option compared to some commercially available versions or fast food.

Not looking for Cajun? Check out my classic Air Fryer Fries.

What Type of Potatoes to Use

The choice of potatoes can significantly impact the texture and flavor of the final dish. Different potato varieties have varying levels of starch content, affecting how the fries crisp up during cooking.

Russet and Idaho (what Five Guys use) potatoes are a popular choice for fries due to their high starch content. They produce fries with a fluffy interior and a crispy exterior. Both of these are commonly used in fast-food establishments for classic French fries.

Choose fresh, firm potatoes without sprouts or green patches. Fresher potatoes generally yield better results in terms of flavor and texture.

Select potatoes that are uniform in size for more consistent cooking. This ensures that the fries cook evenly.

If you want sweet potato fries, check out my Air Fryer Sweet Potato Fries.

Do You Peel the Potatoes

Peeling is a matter of preference. Leaving the skin on can be more convenient, as it eliminates the need to peel each potato. If you decide to leave the skin on, make sure to scrub the potatoes thoroughly to remove any dirt.

Peeled potatoes result in a more uniform and classic appearance and smoother texture for the fries. If you prefer peeled fries, use a vegetable peeler or a knife to remove the skin before cutting the potatoes into fries.

How to Slice the Potatoes and How Thick

Aim for a standard thickness of about 1/4 to 1/2 inch. This size is commonly used for classic French fries and provides a good balance of crispiness and tenderness. I use this professional fry cutter from Amazon to get the fries 1/2 inch thick, which is my preferred size.

This size is thicker than thin-cut fries but smaller than steak-cut fries. They resemble the size of Five Guys fries, if you need a reference point.

I’ve also used this mandolin from Amazon in the past to slice fries. It works great, but it doesn’t get the fries as thick as I like them when using the professional fry cutter.

You can also slice them by hand with a knife. Just keep in mind, that the fries need to be very even in size. Potatoes of uniform size will cook at the same rate. If some pieces are thicker or thinner than others, they will cook unevenly, resulting in some fries being undercooked while others may be overcooked or burnt. When all pieces are the same size, they will have a similar level of crispiness.

Soak the Potatoes in Cold Water

This is an important step, I wouldn’t skip it. If you’ve made my fries over the years, you already know!

Soaking potatoes helps remove excess starch on the surface. This can be beneficial for achieving crispier fries, as excess starch contributes to a gummy or less crispy texture. Soaking also helps prevent the cut potatoes from browning. Exposure to air can lead to oxidation, resulting in a brownish color.

Cold water is important. The colder the better. I now add ice to my cold water when soaking, just to be sure it’s really cold. Cold water is effective in rinsing away excess surface starch from the cut potatoes. By hydrating the potatoes with cold water, they absorb moisture more evenly, potentially resulting in a better texture when cooked.

Allow at least 30 minutes for them to soak. An hour is even better.

Homemade Cajun Rub and Seasoning

I love to use my Homemade Cajun Seasoning and Rub along with a little brown sugar or sweetener. Making your own rub allows you to control the flavor and spice. If you aren’t a fan of super spicy, use less cayenne pepper. It’s easy to customize.

Store Bought Seasoning

If you have a favorite Cajun rub, feel free to use that! Season to taste.

How to Make Cajun Fries

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Soak the cut potatoes in cold water for 30 minutes to 1 hour to remove excess starch.
2. Air fry or bake the fries.
3. Spritz the fries with cooking oil on both sides and sprinkle Cajun spices throughout.
4. Air fry or bake until crisp.

Oil

You don’t need much oil when air frying or baking this. Typically, I use a spray bottle filled with olive oil and do a gentle spritz over the fries.

If you’re looking to make fries similar to Five Guys’ Cajun version use peanut oil. You can lightly glaze the fries with the oil. Five Guys says they use 100% refined peanut oil because it does a great job of sealing in flavor. This is optional.

Baked Fries

You can bake the fries in the oven using a sheet pan and parchment paper. See the recipe card below for details.

Air Fryer Fries

Using the air fryer is my favorite way to make them! Check out the recipe card below for instructions.

Why Aren’t My Fries Crispy?

• Not soaking the potatoes in advance to remove excess starch will impact how crispy the fries are.
• Excess moisture on the surface of the fries will prevent crispness. Ensure that the potatoes are thoroughly dried after soaking and before cooking. Pat them dry with a clean kitchen towel to remove any excess moisture.
• Different potato varieties have varying starch content, affecting the texture of the fries. Use high-starch potatoes like Russet or Idaho for crispier results. Ensure uniform slicing for even cooking.
• The potatoes weren’t fresh and were too old.
• The fries are undercooked and weren’t cooked long enough.
• An overcrowded air fryer basket or baking sheet will result in poor air circulation and crisping.
• Baked fries should be broiled at the end for extra crispness. Be careful not to burn the fries.

Why Are My Fries Burnt?

• If the fries are sliced too thinly, they may cook too quickly and burn. Cut thicker fries (1/2 inch) to ensure they have enough internal moisture and don’t burn.
• Fries that are not uniform in size will cook unevenly, with smaller pieces burning while larger ones are undercooked. Cut the fries into uniform sizes to ensure even cooking.
• Failure to monitor the fries during the baking process can lead to burning. Keep a close eye on the fries, especially toward the end of the cooking time. Adjust the cooking time if needed.

How to Store

Place cooled leftover fries in an airtight container or resealable plastic bag. Ensure that the container is tightly sealed to prevent the fries from drying out or absorbing odors from the refrigerator. Consume the leftover fries within two days for the best quality.

How to Reheat

You can reheat fries in the air fryer at 350 degrees until crisp and warm or in the oven at 400 degrees until crisp and warm.

Pair With These Recipes

Crispy Fish Sandwich
How to Grill the Best Burgers
Air Fryer Chicken Sandwich
Blackened Chicken Sandwich
Crab Cake Sandwich
Cheeseburger Tacos