Cajun Spiced Fries Remoulade (Printable)

Crispy fries coated in Cajun spices served alongside a creamy remoulade dip, perfect for snacking or sides.

# What You’ll Need:

→ Cajun Fries

01 -

02 -

03 -

04 -

05 -

06 -

07 -

08 -

09 -

10 -

→ Remoulade Dip

11 -

12 -

13 -

14 -

15 -

16 -

17 -

18 -

19 -

20 -

# How to Prepare:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.

02 - Wash and peel the potatoes if desired, then cut into ¼-inch thick fries.

03 - Soak the fries in cold water for 20 minutes to remove excess starch, then drain and pat dry thoroughly.

04 - In a large bowl, toss the fries with olive oil, smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and salt until evenly coated.

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

06 - While the fries bake, mix mayonnaise, Dijon mustard, ketchup, pickles, parsley, capers, lemon juice, smoked paprika, garlic powder, salt, and pepper in a bowl until well blended. Chill until ready to serve.

07 - Serve the hot Cajun fries with the remoulade dip on the side.

# Expert Advice:

01 -

The spice blend hits every flavor button—smoky, garlicky, with just enough heat to keep you coming back for more.
That remoulade dip is the kind of sauce you will want to put on everything, not just fries.

02 -

Drying the potatoes thoroughly after soaking is the difference between soggy fries and crispy ones.
Do not crowd the baking sheet or the fries will steam instead of roast—work in batches if necessary.

03 -

Soaking the fries in cold water is not optional—this step is what creates restaurant-quality crispiness.
Let the remoulade sit for at least 30 minutes before serving to let the flavors really develop.

Go Back