Spicy Cajun Fries

5 from 2 votes

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!

Prep Time10

Cook Time30

Resting Time20

Total Time1

Course: Side Dish

Cuisine: American, Cajun

Diet: Vegan, Vegetarian

Servings:

Calories: 185kcal

Author: Joss Dyckson

Equipment

Ingredients

4 large potatoes Yukon Gold or russet--cleaned
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon oregano
1 tablespoon cumin powder
1 ¼ teaspoons salt or to taste
1 teaspoon black pepper
1 teaspoon cayenne pepper
2 tablespoons canola oil
ranch sauce for dipping--optional

US Customary - Metric

Instructions

Cut the 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.
4 large potatoes
Meanwhile, mix all of the spices in a bowl (this will be the Cajun seasoning). Preheat oven to 450ºF. Drain the potatoes and pat them dry.
Cover a large baking sheet with foil or a silicone baking mat. Brush it with canola oil.
In a bowl, combine the potatoes with 2 tablespoons of canola oil. Add the Cajun seasoning and toss until the potatoes are evenly coated in spices.
Layer the potato wedges onto the baking sheet. Do not overlap.
Bake for 20 minutes in the preheated oven. 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.

Notes

Storage: If you do have leftovers, they can be stored in an airtight container. Keep them in the refrigerator for up to 3 days.
Reheating method #1: 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).
Reheating method #2: Or, 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.
Wedges or sticks: While I like to make wedges out of the potatoes, you can cut them into thinner sticks if you like, but watch them in the oven because they might be quicker to cook.

Nutrition