Description
These fries are spicy, crispy, and pair really well with the homemade house sauce! Serve them as an appetizer or as a side.
Ingredients
Units
Scale
House sauce:
- 1/3 cup mayonnaise
- 1/4 cup ketchup
- 1 tsp Worcestershire sauce
- 1 tsp pickle brine
- 1/2-1 tsp hot sauce (I used sriracha)
- 1/4 sweet paprika
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
Cajun Fries:
- 1 lb (500g) russet potatoes (4 medium potatoes)
- 1-2 tbsp avocado oil
- 1 tbsp cajun spice
- 1/2 tsp smoked paprika
- 1/2 tsp sea salt or Himalayan pink salt (skip if your cajun spice mix has added salt)
Instructions
House sauce:
- 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.
Cajun Fries:
- 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!
Notes
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.
