Cajun Spiced Fries Spicy Mayo (Print Version)

Oven-baked fries coated in Cajun spices paired with a creamy, spicy mayo for bold flavor.

# Recipe Ingredients:

→ For the Fries

01 - 1.5 lb russet potatoes
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1 tsp garlic powder
05 - 1 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 ground black pepper
10 - 3/4 tsp salt

→ For the Spicy Mayo

11 - 1/2 cup mayonnaise
12 - 1 tbsp hot sauce (such as sriracha or Louisiana-style)
13 - 1 tsp lemon juice
14 - 1/2 tsp smoked paprika
15 - 1/4 tsp garlic powder
16 - Pinch of cayenne pepper (optional, for extra heat)

# Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Wash and scrub the potatoes. Cut them into 1/4-inch thick fries, leaving the skin on for extra crispness.
03 - Soak the cut potatoes in cold water for 20 minutes to remove excess starch. Drain and pat very dry with a clean towel.
04 - In a large bowl, toss the fries with olive oil, smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and salt until evenly coated.
05 - Spread the fries in a single layer on the prepared baking sheet, ensuring they are not crowded.
06 - Bake for 20 minutes, flip the fries, then bake for another 15 minutes or until golden and crispy.
07 - In a small bowl, whisk together mayonnaise, hot sauce, lemon juice, smoked paprika, garlic powder, and cayenne pepper until smooth.
08 - Serve the hot Cajun fries immediately with the spicy mayo on the side.

# Expert Advice:

01 -
  • That crispy exterior and fluffy interior happens without deep frying or special equipment
  • The spice blend hits every flavor note—smoky, savory, and just enough heat to keep you reaching for more
  • The spicy mayo takes three minutes and transforms ordinary fries into something you'd order at a gastropub
02 -
  • That 20-minute soak removes surface starch, which is the secret difference between soggy and crispy oven fries
  • Drying the potatoes thoroughly after soaking is absolutely critical—any moisture will steam instead of crisp
  • Don't crowd the baking sheet or the fries will steam each other, leading to limp results
03 -
  • Use a salad spinner to dry the potatoes after soaking—it's faster and more effective than towels
  • Warm your serving platter in the oven while the fries bake so they stay crispy longer

Go Back