Cajun Spiced Fries Remoulade (Print Version)

Crispy golden fries seasoned with Cajun spices, served alongside a creamy tangy dip perfect for snacking.

# What You'll Need:

→ For the Cajun Fries

01 - 4 large russet potatoes, cut into ¼-inch thick fries
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked 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 - ½ teaspoon black pepper
10 - 1 teaspoon salt

→ For the Remoulade Dip

11 - ½ cup mayonnaise
12 - 2 tablespoons Dijon mustard
13 - 1 tablespoon ketchup
14 - 1 tablespoon finely chopped pickles or cornichons
15 - 1 tablespoon chopped fresh parsley
16 - 1 teaspoon capers, chopped
17 - 1 teaspoon lemon juice
18 - ½ teaspoon smoked paprika
19 - ½ teaspoon garlic powder
20 - Salt and pepper to taste

# Steps:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Wash and peel the potatoes (optional), 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, prepare the remoulade by mixing all dip ingredients 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 Tips:

01 -
  • The spice blend hits every corner of your palate without overwhelming heat
  • That remoulade dip transforms ordinary fries into something youll crave at midnight
  • Soaking the potatoes is the secret trick restaurants never tell you
02 -
  • Drying the potatoes after soaking is nonnegotiable for crispiness
  • Crowding the baking sheet creates steam and soggy friesuse two sheets if needed
  • The remoulade actually tastes better after resting for an hour
03 -
  • Cut your potatoes as uniformly as possible for even cooking
  • Let the fries cool on the baking sheet for 2 minutes before servingthey crisp up further
  • The remoulade keeps for a week in the fridge and works great on sandwiches too

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