How to Make Cajun Fries
When delivery isn’t an option, learn how to make Cajun fries at home. These Cajun fries are easy, crispy, flavorful, and PERFECT with ranch sauce. While we love restaurant French fries, we’d argue these spiced fries bring a higher level of satisfaction being that they are homemade!
Follow the recipe tutorial below to give them a try.
Table of Contents
Step #1. Prepare Ingredients & Tools
- 5 large potatoes
- Boiling water
- 1 tbsp. paprika
- 1 tbsp. garlic powder
- 1 tbsp. oregano
- 1 tbsp. cumin powder
- 1 ½ tsp. salt
- 1 tsp. black pepper
- 1 tsp. cayenne pepper
- 2 tbsp. canola oil, plus more to grease the pan
- Large sheet pan
- Large heat-proof glass bowl
- Foil or silicone baking mat
- Pastry brush
Step #2. Slice the Potatoes into Wedges
Cut potatoes into wedges and place them in a large glass bowl.
Step #3. Pour Boiling Water Over Potatoes
Pour boiling water over the potato wedges and let them sit until the water cools a bit, about 20 minutes.
Step #4. Mix Up Cajun Spices
Meanwhile, mix all spices in a bowl.
Step #5. Dry the Potatoes
Preheat oven to 475ºF. Drain potatoes and pat them dry.
Step #6. Prepare Baking Sheet
Cover a large baking sheet with foil or a silicone baking mat. Brush it with canola oil. Sprinkle some of the Cajun seasoning on top.
Step #7. Season the Wedges with Cajun Seasoning
In a bowl, combine the potatoes with 2 tbsp. oil and the remaining Cajun seasoning. Mix well.
Step #8. Layer Potatoes Onto Baking Sheet
Layer the potato wedges onto the baking sheet. Do not overlap.
Step #9. Bake the Fries
Bake for 20 minutes in the preheated oven, or until golden. Flip and bake for about 10-20 more minutes, until golden and crispy. Keep an eye on them.
Step #10. Serve the Cajun Fries
Serve the Cajun fries with ranch sauce.
Since the potatoes are baked, not fried, you can control the amount of oil used. Love that Cajun zing? Adjust the spice level to your own taste.
The sauce cuts a cool contrast to these spicy hot-from-your-oven fries. They come out crispy and delicious (instead of floppy potato sticks).
We doubt you’ll have any leftovers. If you do, they can be stored in an airtight container. Keep them in the refrigerator for up to 3 days.
To reheat the fries, either lay them out in a single layer on a baking pan and warm up in the oven (400 degrees Fahrenheit for about 8 minutes) or if you want to get a crispy, crunchy fry crust, heat a teaspoon of oil in a skillet over medium heat. Add the fries, letting them crisp on the bottom completely before flipping them to crisp both sides. Remove the fries from the oil and dry on paper towels.
We love these homemade Cajun fries with ranch sauce, but we also like to mix it up once in a while. Feeling saucy? Ketchup, honey mustard, mayonnaise, and garlic aioli are all excellent pairings for the Cajun spice fries.
A burger might also be good with a side of these fries! With so many options, what will you serve your Cajun fries with?
How to Make Cajun Fries
Ingredients
- 5 large potatoes
- Boiling water
- 1 tbsp. paprika
- 1 tbsp. garlic powder
- 1 tbsp. oregano
- 1 tbsp. cumin powder
- 1 ½ tsp. salt
- 1 tsp. black pepper
- 1 tsp. cayenne pepper
- 2 tbsp. canola oil
Instructions
- Cut potatoes into wedges and place them in a large heat-proof glass bowl.
- Pour boiling water over the potato wedges and let them sit until the water cools, about 20 minutes.
- Meanwhile, mix all spices in a bowl.
- Preheat oven to 475ºF. Drain potatoes and pat them dry.
- Cover a large baking sheet with foil or a silicone baking mat. Brush it with canola oil. Sprinkle some of the Cajun seasoning on top.
- In a bowl, combine the potatoes with 2 tbsp. canola oil and remaining Cajun seasoning and mix well.
- Layer the potato wedges onto the baking sheet. Do not overlap.
- Bake for 20 minutes in the preheated oven, or until golden. Flip and bake for about 10-20 more minutes, or until golden and crispy. Keep an eye on them.
- Serve the Cajun fries with ranch sauce.
Equipment
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Looking to further enhance your cooking skills? Check out…How to Make Toad in the Hole
I am Joss, the creator and editor of In the Kitch. I am inviting you on this food journey with me to learn, grow and bring out that inner chef in you. I hope to inspire you to get creative in your own kitchen!
