Cajun Spiced Fries Remoulade

The first time I made Cajun fries, my tiny apartment smelled like a French Quarter kitchen. My roommate peeked her head in, asking what restaurant I'd ordered from, and looked genuinely shocked when I pulled a baking sheet from the oven. Now they're my go-to whenever I need something that feels indulgent but comes together with almost zero effort.

I served these at a summer potluck last year, and they vanished before the burgers even hit the grill. My friend's dad, who claims he doesn't like spicy food, went back for thirds. There's something about that smoky, tangy combination that makes people forget their supposed rules.

Ingredients

• 4 large russet potatoes: These have the perfect starch content for crispy outsides and fluffy insides
• 2 tablespoons olive oil: Helps the spices cling and creates that beautiful golden crust
• 1 teaspoon smoked paprika: The backbone of that authentic smoky depth
• 1 teaspoon garlic powder: Distributed evenly so every fry gets the same treatment
• 1 teaspoon onion powder: Sweet and savory in one shake
• 1 teaspoon dried oregano: Adds an earthy note that balances the heat
• 1 teaspoon dried thyme: Brings a subtle herbal complexity
• ½ teaspoon cayenne pepper: Adjustable firestarterramp up or down based on your crowd
• ½ teaspoon black pepper: A gentle warmth that lingers
• 1 teaspoon salt: Enhances all the other flavors
• ½ cup mayonnaise: The creamy base for our dipping sauce
• 2 tablespoons Dijon mustard: Sharp and tangy, cuts right through the richness
• 1 tablespoon ketchup: Adds a touch of sweetness and body
• 1 tablespoon finely chopped pickles or cornichons: Little bursts of briny crunch
• 1 tablespoon chopped fresh parsley: Brightens everything up
• 1 teaspoon capers, chopped: Salty little flavor bombs
• 1 teaspoon lemon juice: Fresh acidity that makes the dip sing
• ½ teaspoon smoked paprika: Echoes the fries in the dip
• ½ teaspoon garlic powder: Consistent flavor bridge
• Salt and pepper to taste: Final seasoning adjustments

Instructions

Get your oven ready:

Preheat to 425°F and line a baking sheet with parchment paper for easy cleanup

Prep your potatoes:

Wash and peel if you prefer, then cut into ¼inch thick matchsticks

The soaking secret:

Submerge fries in cold water for 20 minutes to remove starch, then drain and dry thoroughly

Coat with flavor:

Toss fries with olive oil and all the spices until every piece is evenly dressed

First bake:

Spread in a single layer and bake for 15 minutes until starting to color

Flip and finish:

Turn the fries and bake another 15 minutes until golden and crispy

Make the dip:

Whisk together all remoulade ingredients while fries bake, then chill until serving

Serve them up:

Plate the hot fries with that cool, tangy remoulade on the side

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These fries have become my Friday night ritual. There's something deeply satisfying about standing at the counter, dipping stillsteaming fries into that cool, zippy sauce while the rest of the house settles into weekend mode.

Making Them Your Own

I've discovered that leaving the skins on adds not just nutrition but a pleasant texture contrast. Sometimes I'll throw in a pinch of brown sugar with the spice blend if I'm serving people who claim they hate spicy foodit caramelizes and gives a sweetness that tames the heat.

Air Fryer Adaptation

The air fryer version is remarkably good and faster than you'd expect. Cook at 400°F for 15 to 18 minutes, shaking the basket halfway through. The spices can sometimes scorch at the high heat, so I'll reduce the paprika slightly and add a dash more after they come out.

Serving Ideas That Work

Beyond the obvious burger pairing, these fries hold their own alongside grilled fish or roasted chicken. I've even served them as part of a meze style spread with other dips and finger foods for casual entertaining.

• Sprinkle fresh chopped parsley over the hot fries right before serving
• Add a tablespoon of hot sauce to the remoulade if you want extra kick
• Double the spice blend and store the extra in a jar for future batches

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Hope these spices bring some warmth to your kitchen. Every batch reminds me that the simplest foods, treated with a little care, can be the most memorable.

Recipe FAQs

→ How can I make the fries extra crispy?

Leaving the potato skins on helps add texture, and soaking the cut fries in cold water before baking removes excess starch which enhances crispiness.

→ Can I adjust the spice level in the Cajun seasoning?

Yes, the cayenne pepper amount can be increased or decreased to suit your preferred heat level without affecting overall flavor balance.

→ Is air frying a good alternative to baking these fries?

Absolutely, air frying at 400°F (200°C) for 15–18 minutes with a shake halfway ensures crispy fries with less oil.

→ What ingredients give the remoulade its tangy flavor?

The combination of Dijon mustard, lemon juice, chopped pickles, and capers creates the distinctive tangy and savory notes in the dip.

→ Can the remoulade dip be made ahead of time?

Yes, preparing the dip in advance and chilling it allows the flavors to meld, enhancing the taste when served.