Cajun Spiced Fries Remoulade (Print Version)
Oven-baked fries coated in Cajun spices, served with a creamy, tangy remoulade dip for bold flavors.
# What You'll Need:
→ For the Cajun Spiced Fries
01 - 4 large russet potatoes, scrubbed
02 - 2 tablespoons olive oil
03 - 1½ teaspoons paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried thyme
08 - ½ teaspoon cayenne pepper
09 - 1 teaspoon salt
10 - ½ teaspoon black pepper
→ For the Remoulade Dip
11 - ½ cup mayonnaise
12 - 1 tablespoon Dijon mustard
13 - 1 tablespoon ketchup
14 - 1 tablespoon capers, finely chopped
15 - 1 tablespoon dill pickle, finely chopped
16 - 1 teaspoon hot sauce
17 - 1 teaspoon lemon juice
18 - 1 small garlic clove, minced
19 - 1 teaspoon smoked paprika
20 - Salt and black pepper, to taste
# Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Cut the potatoes into ¼-inch thick fries. Rinse under cold water, then pat dry thoroughly with a clean towel.
03 - In a large bowl, toss fries with olive oil, paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and black pepper until evenly coated.
04 - Spread fries in a single layer on the prepared baking sheet. Bake for 25–30 minutes, flipping halfway through, until golden and crispy.
05 - In a small bowl, combine mayonnaise, Dijon mustard, ketchup, capers, dill pickle, hot sauce, lemon juice, garlic, smoked paprika, salt, and pepper. Mix well, cover, and refrigerate until ready to serve.
06 - Serve fries hot with remoulade dip on the side.
# Expert Tips:
01 -
- The oven does all the work while you get all the credit for restaurant level fries at home
- That remoulade dip will make you want to put it on everything from sandwiches to roasted vegetables
- The spice blend hits every flavor note smoky garlicky herby and just the right amount of heat
02 -
- Soaking the cut fries in cold water for 30 minutes removes excess starch and dramatically improves the final crunch
- Letting the remoulade rest for at least 15 minutes allows the flavors to develop and mellow into something truly special
03 -
- If your oven runs hot check the fries at 20 minutes because burnt Cajun spices turn bitter fast
- Use a rimmed baking sheet because those spices can smoke a bit at high heat and nobody wants a smoky kitchen