Cajun Spiced Fries Spicy Mayo

The first time I made these Cajun spiced fries, my roommate wandered into the kitchen asking what smelled like a Mardi Gras festival. The whole apartment had that incredible aroma of smoked paprika and garlic, the kind of scent that makes your stomach growl before you even realize you're hungry. We ended up eating half the batch straight off the baking sheet while they were still too hot to touch properly.

Last summer during a backyard get together, I made these as an easy appetizer and ended up having to make a second batch because people kept wandering over to check them out. There's something about finger food with a dipping sauce that just brings people together, making conversations flow easier while everyone reaches for that next perfectly seasoned fry.

Ingredients

• 1.5 lbs russet potatoes: These have the perfect starch content to get that crispy exterior while staying fluffy inside, and they hold their shape beautifully when cut into fries
• 2 tbsp vegetable oil: Helps the spices cling to every surface and encourages that golden crunch we're all after
• 1 tsp smoked paprika: This is the backbone of the flavor, giving that deep smoky note that makes Cajun seasoning so distinctive
• 1 tsp garlic powder: Provides aromatic depth without the risk of burnt fresh garlic, coating each fry evenly
• 1/2 tsp onion powder: Rounds out the savory profile and works in harmony with the garlic for that classic allium flavor
• 1/2 tsp dried oregano: Adds an earthy, slightly sweet note that balances the heat and prevents the spice blend from being one note
• 1/2 tsp dried thyme: Contributes subtle floral undertones that make the seasoning blend taste complex and well developed
• 1/2 tsp cayenne pepper: Start here and adjust to your heat tolerance, knowing that baking mellows the kick slightly
• 1/2 tsp salt: Enhances all the other flavors and helps draw out moisture for better crisping
• 1/4 tsp black pepper: Provides a gentle background warmth and makes the other spices sing
• 1/2 cup mayonnaise: Creates the creamy base for the dipping sauce that cools down those Cajun spices beautifully
• 1 tbsp hot sauce: Sriracha brings garlic sweetness while Louisiana style adds more vinegar tang, both work wonderfully here
• 1 tsp lemon juice: Cuts through the rich mayonnaise and adds brightness that makes the sauce irresistible
• 1/2 tsp smoked paprika: Echoes the seasoning on the fries and gives the mayo that gorgeous reddish orange hue

Instructions

Preheat and prep your baking station:

Get your oven to 425°F and line a large baking sheet with parchment paper, making sure it's big enough to hold all the fries in a single layer without crowding

Cut the potatoes into uniform fries:

Slice the potatoes into 1/4 inch thick sticks, trying to keep them similar in size so they cook evenly and you don't end up with some burnt while others are still raw

Soak the potatoes in cold water:

Let the cut fries sit in cold water for 20 minutes to remove excess starch, then drain them and pat them completely dry with a clean towel because water is the enemy of crispiness

Coat the fries with the spice mixture:

Toss the dried fries in a large bowl with the vegetable oil and all the spices, using your hands to make sure every single piece is evenly coated in that beautiful red seasoning blend

Arrange for maximum crispiness:

Spread the seasoned fries across the prepared baking sheet in a single layer, giving each piece enough space to let the hot air circulate and work its magic

Bake and flip for golden perfection:

Bake for 15 minutes, flip each fry carefully, then return to the oven for another 15 minutes until they're golden brown and have those crispy edges you're looking for

Whisk together the spicy mayo:

While the fries finish baking, combine the mayonnaise, hot sauce, lemon juice, smoked paprika and pinch of salt in a small bowl until completely smooth

Serve them hot and ready:

Bring those fragrant fries to the table immediately while they're still piping hot, with the spicy mayo in a bowl for everyone to dive into

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My sister declared these the best fries she'd ever had, which is saying something considering she's a fry connoisseur who orders them at practically every restaurant we visit together. Now whenever I'm hosting, I get texts days ahead asking if those spicy Cajun fries are making an appearance.

Getting the Crisp You Want

I've learned through many batches that the drying step after soaking is absolutely crucial. Any moisture left on the potatoes will steam them instead of roasting them, and nobody wants steamed fries when they're expecting crunch.

Air Fryer Magic

When I'm cooking for just myself, I use the air fryer at 400°F for about 20 minutes total, shaking halfway through. The results are somehow even crispier than the oven method, and they cook faster with less energy.

Making It Your Own

Sometimes I'll add a pinch of brown sugar to the spice blend if I'm craving that sweet and spicy combination. It caramelizes slightly in the oven and creates these incredible crispy edges that are absolutely addictive.

• Try sweet potatoes instead of russet for a fun twist on the classic
• Add some grated parmesan to the spice mix for a savory, umami rich version
• Squeeze fresh lemon juice over the hot fries right before serving to brighten everything up

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These fries have become my go to for everything from weeknight dinners to game day gatherings, and I hope they find a regular spot in your kitchen too. There's something deeply satisfying about transforming simple ingredients into something that makes everyone gather around and linger just a little longer.

Recipe FAQs

→ How do I get the fries extra crispy?

Soaking the potato slices in cold water removes excess starch, which helps crisp them up. Baking on a parchment-lined sheet and flipping halfway through ensures even crispiness. Alternatively, air frying at 400°F for 18–22 minutes also works well.

→ Can I adjust the spiciness level?

Yes, you can reduce or increase the cayenne pepper in the fries and adjust the hot sauce amount in the mayo to suit your preferred heat level.

→ Is it possible to use sweet potatoes instead of russets?

Absolutely, swapping russet potatoes for sweet potatoes gives a sweeter flavor and works well with the Cajun spices and spicy mayo.

→ What makes the mayo spicy and tangy?

The spicy mayo combines hot sauce and lemon juice with smoked paprika and mayonnaise to create a creamy dip with a bright, zesty kick.

→ Can I prepare the fries ahead of time?

The fries are best served freshly baked for optimal crispness, but you can prepare the mayo in advance and store it chilled until serving.