Cajun Spiced Fries Spicy Mayo (Printable version)

Golden fries tossed in Cajun spices paired with creamy, tangy spicy mayo for a flavorful kick.

# What You'll Need:

→ For the Fries

01 - 1.5 lbs russet potatoes
02 - 2 tbsp vegetable oil
03 - 1 tsp smoked paprika
04 - 1 tsp garlic powder
05 - 1/2 tsp onion powder
06 - 1/2 tsp dried oregano
07 - 1/2 tsp dried thyme
08 - 1/2 tsp cayenne pepper
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper

→ For the Spicy Mayo

11 - 1/2 cup mayonnaise
12 - 1 tbsp hot sauce
13 - 1 tsp lemon juice
14 - 1/2 tsp smoked paprika
15 - Pinch of salt

# Directions:

01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - Scrub and peel potatoes if desired. Cut into 1/4-inch thick fries.
03 - Soak cut potatoes in cold water for 20 minutes to remove excess starch. Drain and pat completely dry with a clean towel.
04 - In a large bowl, toss fries with vegetable oil, smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and black pepper until evenly coated.
05 - Spread fries in a single layer on the prepared baking sheet.
06 - Bake for 15 minutes, flip the fries, then bake for another 15 minutes until golden and crispy.
07 - In a small bowl, whisk together mayonnaise, hot sauce, lemon juice, smoked paprika, and a pinch of salt until smooth.
08 - Serve hot Cajun fries immediately with spicy mayo on the side.

# Expert advice:

01 -
  • The spice blend hits every corner of your mouth without overwhelming your taste buds
  • That first crispy fry dipped into cool tangy mayo is basically happiness on a plate
  • They come together faster than delivery and taste infinitely better
02 -
  • Drying the potatoes thoroughly after soaking is non negotiable for crispy results
  • Crowding the baking sheet will steam the fries instead of crisping them, so use two pans if needed
  • The spice blend might seem like a lot, but it coats every surface perfectly
03 -
  • Cut your fries as uniformly as possible so they finish cooking at the same time
  • Let the baking sheet cool slightly between batches if making multiple servings

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