These Cajun Fries are crispy, spicy, and so flavorful! Serving them with homemade House Sauce is a must! They can be enjoyed as an appetizer or snack for movie and game nights, or served as a side with practically any dish.
Why This Recipe Works
Packed with flavor - The Cajun seasoning gives these fries a ton of flavor and spice. Depending on the brand you use, the fries can be milder in flavor or spicier. I like using a mix without any added salt. That way, I can control how much salt I add.
Easy and simple - If you want to make these extra simple, you can skip soaking the potatoes and serve them with store-bought house sauce instead of homemade or just classic ketchup. The fries are incredibly easy to make. You just toss them with oil and the seasoning and roast!
Great for any occasion - These fries are really versatile. You can serve them as finger food for game night or movie night, or as a side to pretty much any dish you'd serve french fries with!
House sauce - I highly recommend you try the fries with this homemade dipping sauce! It's sooo good! There are so many other uses for it too! You can use it as a dip for fresh fries, on burgers, in sandwiches, or as a dipping sauce for anything else. Maybe even on nachos?!
- Yellow potatoes - Russet or Yukon are the best kinds of potatoes for fries and wedges in general. The image below says Yukon (by mistake) but I most often use Russet potatoes (also known as Idaho potatoes). They're most suitable for baking, roasting, mashing and frying.
- Avocado oil - This is what I recommend for cooking and roasting but you can use any oil with a high smoke point (canola, sunflower, and unrefined sesame oil all work).
- Cajun spice - The flavor and spice level will depend on the brand you use, or you could make your own! I like using one without any added salt (mine is by Frontier Co-Op) so that I can control how much salt goes in.
- Smoked paprika - This one is optional but I like adding a sprinkle to the potatoes for a little bit of smoky flavor.
- Mayonnaise - You can use regular or vegan, or greek yogurt if you want to make the sauce healthier. I like using mayonnaise made with avocado or olive oil.
- Ketchup - Any ketchup works for the sauce, it's what makes it light red and gives it that classic flavor.
- Pickle brine - You can also use sweet pickle relish or minced pickles but I like to keep my sauce smooth so I'm adding pickle brine instead. If you don't have any, you can use white or rice vinegar instead but I highly recommend pickle brine (juice).
- Spices - Paprika, smoked paprika, garlic powder, hot sauce, and Worcestershire sauce give the house sauce a ton of flavor. I highly suggest adding all of these for that classic fry sauce flavor.
Preheat your oven to 425F (220C). First, peel the potatoes and cut them into thick fries.
Soak the potatoes in cold water in a large bowl for 15-30 minutes. I like doing this because it pulls the starch out of them and they crisp up more in the oven. This step is totally optional so if you're in a rush, skip the soaking.
Make sure to rinse and dry the fries very well before adding them to a baking sheet. Even if you don't soak them in water, dry them with a paper towel to remove some of the starch they release after you cut them into fries.
To make the house sauce, simply add all the sauce ingredients into a medium bowl and whisk together until smooth. Cover with plastic wrap or transfer to a container and keep in the fridge until ready to serve. The sauce will keep in the fridge in an airtight container for up to 2-3 days.
Add the potatoes to a large baking sheet, drizzle with avocado oil, and toss to coat.
Sprinkle evenly with cajun spice and toss again to coat well.
Spread the fries as much as you can, the more space they have, the more they'll crisp up. I ended up using two baking sheets. You can line them with parchment paper to prevent the fries from sticking but it's not necessary if you use enough oil.
Roast the fries in the preheated oven for 20 minutes, flip them over and roast for 5-10 more minutes to get them extra crispy and golden on the other side.
Serve the potatoes with homemade house sauce, ketchup, or your favorite dipping sauce.
You can serve them as an appetizer - it's perfect for movie nights as a snack. Or serve them as a side like you would regular fries. They're great with fish, chicken, or even with eggs for breakfast! The options are endless!
Fries: Store any leftover fries in an airtight container in the fridge for 2-3 days. You can eat them either hot or cold. Warm them up on a baking sheet in a preheated oven at 350F (175C) for about 10 minutes.
Sauce: The sauce is best eaten right away but it can be stored in an airtight jar separately from the potatoes in the fridge for up to 2-3 days.
This will very much depend on the brand of cajun seasoning you use. Most have black pepper, white pepper, and a little bit of cayenne so it's usually spicy but not too much.
Cajun seasoning has paprika, onion powder, garlic powder, black pepper, white pepper, cayenne, dried thyme, and sometimes dried oregano, chili peppers, mustard powder, or salt. I try to use one without added salt so that I can add it later.
Similar Potato Recipes
Potatoes are such a versatile side and there are endless ways you can cook them. Below are four recipes you should definitely try! You can make the breakfast potatoes into fries and serve them with the house sauce from this recipe. To see all the latest sides, head over to the sides category.
These fries are spicy, crispy, and pair really well with the homemade house sauce! Serve them as an appetizer or as a side.
- ⅓ cup mayonnaise
- ¼ cup ketchup
- 1 tsp Worcestershire sauce
- 1 tsp pickle brine
- ½-1 teaspoon hot sauce (I used sriracha)
- ¼ sweet paprika
- ¼ tsp smoked paprika
- ¼ tsp garlic powder
- 1 lb (500g) russet potatoes (4 medium potatoes)
- 1-2 tablespoon avocado oil
- 1 tbsp cajun spice
- ½ tsp smoked paprika
- ½ tsp sea salt or Himalayan pink salt (skip if your cajun spice mix has added salt)
- Add all ingredients to a medium bowl and whisk everything together until smooth.
- Taste and adjust seasonings to taste. Cover and refrigerate until ready to use.
- Preheat oven to 425F (220C).
- Peel the potatoes and cut them into thick fries.
- Fill a large bowl with cold water and add the potatoes. Soak the potatoes for 15-30 minutes. This step is optional but helps to get rid of some of the starch and makes the fries crispier.
- Drain the water and rinse the potatoes. Dry them very well with paper towels.
- Add the potatoes to a large baking sheet and drizzle with avocado oil. Toss to coat.
- Sprinkle with cajun spice, smoked paprika, and sea salt. Toss again to coat evenly.
- Spread the potatoes out as much as you can. The more space they have, the crispier they’ll get.
- Roast the potatoes for 20 minutes, flip and roast for 5-10 more minutes.
- Serve the potatoes with house sauce and enjoy!
House sauce: Store any leftovers in an airtight container in the fridge for 2-3 days.
Cajun fries: Store any leftovers in an airtight container in the fridge for 3-4 days. The fries will lose their crispiness but leftovers can be eaten both cold and reheated. Reheat in the oven preheated to 350F (175C) for 10-15 minutes.
Keywords: cajun fries, house sauce, fry sauce