Cajun Spiced Fries Remoulade

The smell of paprika and cayenne hitting hot olive oil still takes me back to my first apartment kitchen, where I learned that spicy fries could fix almost any bad day. My roommate stumbled in half-asleep, sniffing the air like a cartoon character, and demanded to know what kind of magic I was conjuring at 2 AM.

I brought a batch to a Super Bowl party years ago, and honest to goodness, people abandoned the buffalo wings. My friend Sarah stood over the serving platter eating them one by one, declaring she would never bother with restaurant fries again.

Ingredients

• Russet potatoes: Their high starch content creates that perfect fluffy interior we want
• Olive oil: Helps the spices cling and promotes even browning
• Paprika: Provides that beautiful red color and mild sweetness
• Garlic and onion powder: Build that savory foundation for the spice blend
• Dried oregano and thyme: Add herbaceous notes that balance the heat
• Cayenne pepper: The backbone of that Cajun kick we love
• Mayonnaise: Creates the creamy base for our tangy remoulade
• Dijon mustard: Adds a sharp kick that cuts through the richness
• Capers: Bring briny little bursts of flavor throughout
• Dill pickle: Provides crunch and that classic remoulade tang

Instructions

Get your oven ready:

Crank that oven to 425°F and line a baking sheet with parchment paper

Prep the potatoes:

Cut those russets into quarter-inch strips, give them a cold rinse, and dry them completely

Coat with spice:

Toss the fries with olive oil and all those beautiful spices until every piece is covered

Bake to perfection:

Spread them in a single layer and bake for 25 to 30 minutes, flipping halfway through

Make the magic dip:

Whisk together mayo, mustard, ketchup, capers, pickle, hot sauce, lemon juice, garlic, and smoked paprika

Serve and devour:

Plate those hot fries alongside the cool, tangy remoulade and watch them disappear

Save

These fries became my go-to comfort food during a particularly dreary winter, when something bold and spicy was the only thing that seemed to make sense.

Making Them Extra Crispy

Soaking the cut potatoes in cold water for thirty minutes removes excess starch. This simple step transforms good fries into extraordinary ones with restaurant quality crunch.

Heat Level Adjustments

Start with half the cayenne if you are heat sensitive. You can always add more, but you cannot take it back once those potatoes hit the oven.

Serving Ideas

These fries shine alongside grilled fish or tucked into a burger spread.

• Squeeze fresh lemon over the hot fries right before serving
• Try sweet potatoes instead of russets for a fun variation
• Double the remoulade because it keeps for a week in the fridge

Save

There is something deeply satisfying about making restaurant style food at home. These fries have that power.

Recipe FAQs

→ How can I make the fries extra crispy?

Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch, then dry thoroughly before tossing with oil and spices. Baking on parchment also helps achieve crispiness.

→ Can I adjust the heat level?

Yes, adjust the cayenne pepper amount to your preferred spice level. Reduce for mild flavor or increase for extra heat.

→ Are there alternatives to russet potatoes?

Sweet potatoes can be used for a slightly sweeter taste and vibrant color, though baking times might vary.

→ What ingredients give the remoulade its tangy flavor?

Dijon mustard, capers, dill pickle, hot sauce, and lemon juice combine to create the bright, tangy flavor profile of the remoulade.

→ Can this dish be served as a main course?

While typically a side or snack, pairing the fries and dip with grilled seafood, burgers, or roasted chicken can make it part of a more substantial meal.