Cajun Spiced Fries Remoulade

Last summer, my friend Jake came over for what was supposed to be a quick burger night, but I completely forgot to buy any sides. Five minutes before he arrived, I grabbed some potatoes, dumped whatever spices looked Cajun-ish into a bowl, and crossed my fingers. Those fries disappeared faster than the burgers, and now Jake requests them every time he visits.

I made these for a Super Bowl party once, and honestly, people stood around the baking sheet like it was a buffet. Someone asked for the recipe three times during the game, and another friend admitted to eating most of the dip with a spoon when no one was looking.

Ingredients

• 4 large russet potatoes: These have the perfect starch content for crispy exteriors and fluffy interiors, and cutting them yourself beats any frozen version.
• 2 tablespoons olive oil: Helps the spices cling and creates that golden crunch we are all after.
• 1 teaspoon smoked paprika: The backbone of that smoky flavor that makes these taste restaurant-quality.
• 1 teaspoon garlic powder: Even garlic lovers sometimes skip fresh garlic on fries to avoid burning, but powder distributes evenly.
• 1 teaspoon onion powder: Adds a savory sweetness that balances the heat.
• 1 teaspoon dried oregano: Gives an earthy, herby note that rounds out the spice blend.
• 1 teaspoon dried thyme: Subtle but essential—that herbal background is what makes Cajun seasoning distinctive.
• ½ teaspoon cayenne pepper: Start here and adjust up if you like things really spicy.
• ½ teaspoon black pepper: Adds warmth and depth without making it painfully hot.
• 1 teaspoon salt: Essential for bringing all those spices together and making the potatoes taste like themselves.
• ½ cup mayonnaise: The creamy base for the remoulade—use real mayo, not the light stuff, for the best texture.
• 2 tablespoons Dijon mustard: Provides that tangy bite that cuts through the richness.
• 1 tablespoon ketchup: Adds just a touch of sweetness and color to the dip.
• 1 tablespoon finely chopped pickles or cornichons: These bring the crunch and vinegar that make remoulade authentic.
• 1 tablespoon chopped fresh parsley: Brightens up the dip and makes it look fancy without any effort.
• 1 teaspoon capers, chopped: Little bursts of salty, briny flavor that make people wonder what your secret ingredient is.
• 1 teaspoon lemon juice: Fresh acidity that wakes up the whole dip.
• ½ teaspoon smoked paprika: Echoes the fries and ties everything together.
• ½ teaspoon garlic powder: Reinforces the garlicky goodness from the fries.
• Salt and pepper to taste: Adjust until the dip sings—sometimes it needs just one more pinch.

Instructions

Get your oven ready:

Preheat to 425°F and line a baking sheet with parchment paper—this prevents sticking and makes cleanup effortless.

Cut your potatoes:

Wash the potatoes, peel them if you prefer, then slice into ¼-inch thick fries. Try to keep them uniform so they cook evenly.

Soak for crispiness:

Place the fries in cold water for 20 minutes to remove excess starch, then drain and pat them completely dry with a clean towel.

Coat with spice magic:

In a large bowl, toss the dried fries with olive oil and all the spices until every piece is evenly coated and reddish-orange.

Bake to perfection:

Spread the fries in a single layer on the prepared baking sheet. Bake for 15 minutes, flip them over, and bake for another 15 minutes until golden and crispy.

Whip up the remoulade:

While the fries bake, mix all the dip ingredients in a bowl until well combined. Pop it in the fridge to let flavors meld together.

Serve them up:

Plate the hot Cajun fries with the chilled remoulade on the side and watch them disappear.

Save

My sister made these for her kids, thinking they would reject the spice, but they ended up fighting over the last fry. Now she doubles the recipe whenever they have friends over, just to avoid the negotiations.

Making Them Extra Crispy

Leave the potato skins on instead of peeling them. The skins get wonderfully crispy and add texture, plus you save all that prep time and get extra nutrients.

Air Fryer Adaptation

Cook the fries at 400°F for 15 to 18 minutes, shaking the basket halfway through. They come out even crispier with less oil, and the cleanup is practically nonexistent.

Pairing Ideas

These fries shine alongside grilled burgers, blackened fish, or even on their own as a serious snack. The remoulade also works beautifully with shrimp, crab cakes, or as a sandwich spread.

• Make extra remoulade and keep it in the fridge for up to a week.
• Double the spice blend and store it in a jar for next time.
• These fries reheat surprisingly well in a toaster oven.

Save

Hope these Cajun fries find their way into your regular rotation—they have certainly earned a permanent spot in mine.

Recipe FAQs

→ How do I get the fries extra crispy?

Soaking the cut potatoes in cold water removes excess starch, which helps achieve crispiness. Also, baking on parchment and ensuring fries are spaced out aids in even crisping.

→ Can I adjust the spice level in the fries?

Yes, you can vary the cayenne pepper amount to make the fries milder or spicier according to your preference.

→ Is it necessary to peel the potatoes?

Peeling is optional; leaving skins on adds texture and nutrients while still achieving a crispy finish.

→ Can I prepare the fries using an air fryer?

Absolutely, cook at 400°F (200°C) for 15–18 minutes, shaking halfway for even cooking.

→ What flavors are highlighted in the remoulade dip?

The dip balances creamy mayo and mustard with tangy ketchup, chopped pickles, capers, and a hint of smoked paprika and garlic for complexity.