Cajun Spiced Fries Remoulade

The first time Cajun seasoning crossed my path was at a tiny roadside shack outside New Orleans, where the air hung thick with spices and promise. I watched in fascination as the cook dumped what looked like half a spice jar onto hand-cut potatoes, transforming ordinary fries into something that made your lips tingle and your heart happy. That night, sitting on a hood of a car with a paper boat of those fiery fries, I understood why some food just grabs you by the soul.

Last summer I made these for a backyard BBQ and watched my spice-averse aunt tentatively try one dip and immediately ask for the recipe. Theres something universal about really good fries that brings people together, forks clinking, napkins flying, everyone reaching for that creamy tangy dip like it contains the secrets to happiness.

Ingredients

• 4 large russet potatoes: These starchy workhorses crisp up beautifully and hold onto spices like their lives depend on it
• 2 tablespoons olive oil: Helps the seasoning cling to every surface and promotes that golden crunch we all crave
• 1½ teaspoons paprika: The backbone of the color and that mild sweet pepper flavor that rounds everything out
• 1 teaspoon garlic powder: Dont skip this it adds that savory depth that makes people ask whats your secret
• 1 teaspoon onion powder: Works in harmony with garlic for that classic savory base we all recognize and love
• 1 teaspoon dried oregano: Brings an earthy herbal note that keeps the spice blend from feeling one dimensional
• 1 teaspoon dried thyme: Adds a subtle floral quality that makes these taste like they came from a professional kitchen
• ½ teaspoon cayenne pepper: Adjust up or down but dont eliminate it entirely that little kick wakes up your palate
• 1 teaspoon salt: Essential for balancing the spices and making all those flavors pop
• ½ teaspoon black pepper: Provides a gentle heat that lingers and makes you reach for just one more fry
• ½ cup mayonnaise: The creamy base that carries all those tangy punchy flavors in the remoulade
• 1 tablespoon Dijon mustard: Adds that sharp sophisticated tang that cuts through the richness
• 1 tablespoon ketchup: Not just for kids it provides sweetness and body that rounds out the dip perfectly
• 1 tablespoon capers: These little briny bombs add bright pops of flavor that make the dip unforgettable
• 1 tablespoon dill pickle: Fresh crunch and tang that contrasts beautifully with the smooth mayonnaise base
• 1 teaspoon hot sauce: A background warmth that ties everything together without overwhelming
• 1 teaspoon lemon juice: Brightens the entire dip and cuts through the creamy richness
• 1 small garlic clove: Fresh garlic here makes a huge difference compared to powder in the dip
• 1 teaspoon smoked paprika: Gives the remoulade that gorgeous reddish hue and subtle smoky depth

Instructions

Preheat your oven to 425°F and line that baking sheet:

Get your oven nice and hot while you work this temperature is crucial for achieving that crispy exterior and fluffy interior

Cut those potatoes into uniform ¼-inch fries:

Rinse them under cold water until the water runs clear then pat them completely dry with a clean towel because moisture is the enemy of crispiness

Toss the fries with olive oil and all those spices:

Use your hands to really work that seasoning mixture into every nook and cranny of the potatoes until each fry is evenly coated

Arrange fries in a single layer and bake for 25 to 30 minutes:

Flip them halfway through so both sides get golden and dont overcrowd the pan or theyll steam instead of crisp

Whisk together your remoulade while the fries bake:

Combine everything in a small bowl and let it hang out in the fridge because this dip actually gets better as the flavors meld

Serve them hot with that remoulade on the side:

Watch these disappear faster than you can say second helpings and have napkins ready for happy guests

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These fries have become my go-to for everything from casual weeknight dinners to feeding a crowd on game day. Something about that first crunch followed by the hit of spices and the cool tangy dip just makes people pause midconversation and look genuinely happy.

Getting That Perfect Crunch

The difference between soggy fries and spectacular ones often comes down to one thing how thoroughly you dry them after rinsing. I learned this the hard way after serving disappointing limp fries to my family one too many times. Now I treat each potato like a delicate flower patting it dry with paper towels until no moisture remains and the results have been game changing.

Making The Remoulade Your Own

Sometimes I throw in a teaspoon of prepared horseradish when I want extra kick or swap the dill pickle for sweet pickle relish for a different vibe altogether. The beauty of this dip is its flexibility and I encourage you to trust your taste buds as you mix it up. Let it sit in the fridge for at least an hour if you can because time transforms it from good to absolutely incredible.

Serving Ideas That Go Beyond Fries

This remoulade has become my secret weapon for everything from fried green tomatoes to crab cakes and even as a spread on burgers. Last week I discovered it pairs beautifully with roasted sweet potato fries creating this sweet and smoky combination that had everyone at the table asking for the recipe. The spice blend also works wonders on roasted vegetables or even popcorn for movie nights.

• Double the spice blend and store it in a jar for quick weeknight seasoning on chicken or fish
• Try serving these alongside a simple grilled fish for a restaurant worthy meal at home
• The remoulade keeps for a week in the fridge so consider making extra for sandwiches all week long

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Theres something deeply satisfying about turning humble potatoes into something that makes people close their eyes and smile. These fries have that rare quality of being both comforting and exciting all at once.

Recipe FAQs

→ How do I make the fries crispy?

Soak the cut potatoes in cold water for 30 minutes prior to baking and dry thoroughly before tossing in oil and spices to ensure crispiness.

→ Can I adjust the heat level in the spice mix?

Yes, modify the cayenne pepper amount to achieve your preferred spice intensity.

→ Is it possible to use different potatoes?

Sweet potatoes make a delicious alternative, offering a sweeter flavor and similar crisp texture when baked.

→ What flavors are in the remoulade dip?

The dip combines mayonnaise, Dijon mustard, ketchup, capers, dill pickle, hot sauce, lemon juice, garlic, and smoked paprika for a creamy, tangy taste.

→ What dishes pair well with these fries and dip?

They complement grilled seafood, burgers, and roasted chicken nicely, adding a bold, flavorful side option.