Cajun Fries

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 avegetable peeler or a knife to remove the skin before cutting the potatoes into fries.

Aim for a standard thickness of about ¼ to ½ 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 ½ 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 thismandolin 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.

Don’t skip this step. If you’ve made my fries over the years, you already know why.

Soaking the potatoes pulls excess starch off the surface, which is the key to getting crispy fries instead of ones that turn gummy. It also helps keep the potatoes from browning while they sit.

Use very cold water, colder the better. I actually add ice to the bowl now to make sure it stays cold. Cold water helps rinse away the starch and lets the potatoes hydrate evenly, which gives you a better texture when they cook.

Let them soak at least 30 minutes, but if you have the time, an hour is even better.

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.

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

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.

Absolutely! That's the best way to make them.

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.

If the fries are sliced too thinly, they may cook too quickly and burn. Cut thicker fries (½ 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.

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.

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.