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.

Course Side Dish

Cuisine American, Cajun

Keyword Cajun French fries, Cajun fries

Prep Time 15

Cook Time 25

soak the potatoes 30

Total Time 1 10

Servings servings

Calories 176kcal

Author Brandi Crawford

Equipment

Ingredients

2 - 2 ½ pounds russet or Idaho potatoes Sliced into fries ¼-1/2 inch thick. Peeled if preferred.
cooking oil spray I use olive oil.

Homemade Cajun Spice (You can also use a store-bought rub and season to taste if preferred).

½ tablespoon brown sugar or sweetener
1 teaspoon smoked paprika Regular paprika will also work.
½ teaspoon red cayenne pepper Add more for additional heat if very spicy is preferred. Start with ¼ teaspoon if spicy is not preferred.
¼ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon ground oregano
⅛ teaspoon black pepper
⅛ teaspoon white pepper See notes.
salt to taste

Instructions

Soak the cut potatoes in cold water for 30 minutes to 1 hour to remove excess starch. I like to add ice to the water to ensure it's cold. Rinse, drain and pat the fries dry with a clean kitchen towel.

Air Fryer Instructions

Place the fries in the air fryer basket in a single layer, avoiding overcrowding. Cook in batches if necessary.
Air fry the fries at 370 degrees for 10 minutes.
Spritz the fries with cooking oil on both sides and sprinkle all of the spices throughout. Ensure the fries are fully coated and use additional spices if necessary.
Air fry the fries for an additional 5-12 minutes. Flip the fries to ensure even cooking.
Check the fries for doneness by testing their crispiness and adjust the cooking time as necessary. Overall cooking time is going to vary based on the size of your fries (thin fries cook faster), the air fryer brand and model you use, and how crisp you like your fries.

Oven Instructions

Preheat the oven to 450 degrees. Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Arrange the seasoned fries in a single layer on the prepared baking sheet, ensuring they are not crowded. This allows for even baking.
Bake the fries for 25 minutes.
Spritz the fries with cooking oil on both sides and sprinkle all of the spices throughout. Ensure the fries are fully coated and use additional spices if necessary.
Bake for an additional 10-15 minutes or however long the fries take to crisp, flipping to ensure even cooking during this time. Depending on the results you achieve from your oven, you can broil the fries for 1-2 minutes at the end to make them extra crispy.
Check the fries for doneness by testing their crispiness and adjust the cooking time as necessary. Overall cooking time is going to vary based on the size of your fries (thin fries cook faster), your oven, and how crisp you like your fries.

Notes

White pepper has a milder and slightly earthier flavor compared to black pepper. You can't substitute these 1:1 so if you don't want to use white pepper, I recommend omitting it completely.

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.

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.

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.

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 fries are undercooked and weren’t cooked long enough.
The potatoes weren't fresh and were too old.
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 (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.

Nutrition

Serving: 8oz | Calories: 176kcal | Carbohydrates: 36g | Protein: 4.5g | Fat: 1.1g