These Cajun Fries are vegan, gluten-free, and so easy to make. Russet potatoes are tossed with olive oil and a homemade Cajun seasoning blend then baked until crispy!
If you love fries and you love a little heat in your life, then you’re going to love these cajun fries. They’re baked instead of fried, so easy to make, are ultra crispy, and PERFECTLY spicy.
What are cajun fries?
Cajun fries are just like French fries – strips of potatoes that are deep fried (or baked or even air fried) until golden brown and crispy on the outside and fluffy in the middle – except they’re seasoned with Cajun seasoning instead of just salt!
Cajun seasoning is a delicious sweet, earthy, and spicy blend of garlic powder, onion powder, paprika, salt, oregano, thyme, cayenne, red pepper flakes, and black pepper.
Today we’re baking these fries instead of deep frying. This keeps the recipe healthier and easier!
These Cajun fries are made up of just a few key ingredients but absolutely packed with so much flavor!
- Granulated Sugar and Warm Water – soaking the potatoes in sugar water helps draw some of the starch out which results in crispier fries.
- Russet Potatoes – washed, dried, peeled, and sliced into 1/4-inch strips.
- Extra Virgin Olive Oil – helps the seasoning stick and allows the fries to crisp up nicely without burning.
- Cornstarch, Garlic Powder, Onion Powder, Paprika, Salt, Dried Oregano, Dried Thyme, Cayenne Pepper, Red Pepper Flakes, and Ground Black Pepper – our homemade Cajun seasoning.
- Honey Mustard, Ranch, and Garlic Aioli – for serving!
How to make
These fries are baked rather than deep fried! Healthier but just as yummy!
- In a medium sized bowl, whisk together all Cajun seasoning ingredients then set aside.
- In a separate medium sized bowl, dissolve sugar in warm water then submerge the sliced potatoes and soak for 30 minutes.
- Remove the potatoes and dry thoroughly.
- Place the dried potatoes into a gallon sized baggie and drizzle in olive oil. Seal and shake until the potatoes are fully coated. Sprinkle in the spice mixture then seal and shake again.
- Divide the fries evenly between two baking sheets lined with silicone baking mats. Make sure they’re in a single layer and not touching.
- Bake at 375ºF for 20 minutes then turn the oven up to 425ºF and cook for another 10 minutes until golden-brown and crisped to your liking.
How to make cajun fries crispy
There are a few key ways to give your fries just the right amount of crispiness:
- Soak the potatoes in sugar water. The sugar helps draw out some of the starch in the potatoes which results in crispier fries.
- Use cornstarch. The addition of cornstarch to the seasoning blend helps soak up moisture and give the fries that crispy exterior.
- Dry completely. Make sure you dry the potatoes completely after they soak in sugar water. Any excess moisture will make the fries soft and soggy.
- Don’t overlap in the oven. Spread the fries out in a single layer on the baking sheet without overlapping. This ensures that they can cook all the way around and get crispy everywhere!
- Bake lower then increase the heat. Baking at 375ºF for the initial 20 minutes gives the fries time to cook through. Baking at 425ºF for an additional 10 minutes gets them nice and crispy!
Are cajun fries spicy?
They can be! The cayenne pepper, red pepper flakes, and black pepper in the seasoning blend do all add some heat.
If you have a low heat tolerance, feel free to reduce the amount of cayenne, red pepper flakes, and/or pepper or simply omit those three spices entirely!
What to serve with cajun fries
I love to serve these Cajun fries with honey mustard, ranch dressing, and garlic aioli for dipping!
They’re great that way as a snack but they are also perfect as a delicious versatile side dish alongside an entree!
How to store
Homemade fries are best right away but leftovers will last in an airtight container in the fridge for 3-5 days.
To reheat, spread in a single layer on a baking sheet lined with a silicone mat and bake to warm and re-crisp.
Equipment for this recipe
- 2 tablespoons cornstarch
- 1 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoons paprika
- 1 teaspoons salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper omit or reduce if you don’t like spice
- 1/4 teaspoon red pepper flakes omit or reduce if you don’t like spice
- 1/4 teaspoon ground black pepper
- 1/3 cup granulated sugar
- 2 1/2 cups warm water
- 2 pounds russet potatoes washed, dried, peeled and sliced into 1/4 inch strips
- 2 tablespoons extra virgin olive oil
- Honey mustard for serving
- Ranch for serving
- Garlic aioli for serving
- In a medium sized bowl, whisk together cornstarch, garlic powder, onion powder, paprika, salt, oregano, thyme, cayenne, red pepper flakes, and black pepper. Set aside.
- In a medium sized bowl, dissolve sugar in warm water.
- Submerge sliced potatoes and soak for 30 minutes. Remove potatoes from water, and dry thoroughly.
- Preheat oven to 375 degrees F and line 2 rimmed baking sheets with silicone baking mats. Set aside.
- Place dried potatoes into a gallon sized baggie, then drizzle in olive oil.
- Seal the baggie and shake until the potatoes are fully coated in the oil.
- Sprinkle in spice mixture and again, seal, then shake until the potatoes are fully coated.
- Divide the fries evenly between the 2 baking sheets, making sure the fries are in a single layer and not touching.
- Bake in preheated oven for 20 minutes.
- Leaving the fries in the oven, turn the oven up to 425 degrees F and cook for an additional 10 minutes, or until the fries are golden-brown and crisped to your liking.
- Serve with dipping sauce of choice and enjoy!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
*Note: Nutrition information is estimated and varies based on products used.