Cajun Spiced Fries Remoulade

The smell of paprika and garlic hitting hot olive oil always pulls people into my kitchen like a magnetic force. I started making these Cajun spiced fries during a Super Bowl party when I realized halfway through that I had forgotten to buy any frozen appetizers. The oven timer was counting down, guests were arriving in an hour, and all I had were four russet potatoes sitting on the counter.

My cousin took one bite, grabbed the dipping bowl, and literally refused to share. Now every family gathering involves at least one person asking if those spicy fries are making an appearance. The remoulade recipe came from my grandmother who swore that capers and cornichons were the secret ingredients nobody ever guessed.

Ingredients

• 4 large russet potatoes: These potatoes have the perfect starch content to create that fluffy interior while still developing a crisp exterior when baked
• 2 tablespoons olive oil: Helps the spice blend adhere evenly to every surface and promotes that golden color we all want on our fries
• 1 teaspoon smoked paprika: The smokiness here is what distinguishes Cajun fries from regular seasoned fries, giving them that authentic Southern depth
• 1 teaspoon garlic powder: Distributes garlic flavor more evenly than fresh garlic would, ensuring every fry gets that aromatic kick
• 1 teaspoon onion powder: Works in harmony with the garlic to create that savory base layer of flavor
• 1 teaspoon dried oregano: Adds an earthy, herbaceous note that balances the heat from the cayenne
• 1 teaspoon dried thyme: Contributes a subtle floral quality that keeps the spice blend from being one dimensional
• ½ teaspoon cayenne pepper: Provides the signature Cajun heat that makes these fries so addictive
• ½ teaspoon ground black pepper: Adds a sharp, biting heat that complements the warming spices
• 1 teaspoon kosher salt: Enhances all the other flavors and helps draw moisture out of the potatoes for better crispiness
• ½ cup mayonnaise: Forms the creamy base of the remoulade and carries all those tangy, zesty flavors
• 1 tablespoon Dijon mustard: Adds a sharp kick and helps emulsify the sauce perfectly
• 1 tablespoon ketchup: Provides subtle sweetness that balances the acidic elements in the remoulade
• 1 tablespoon fresh lemon juice: Brightens the entire sauce and cuts through the richness of the mayonnaise
• 1 tablespoon finely chopped pickles or cornichons: These bring the essential crunch and briny acidity that makes a remoulade truly authentic
• 1 teaspoon capers, chopped: Little bursts of salty tang that elevate the dipping sauce to restaurant quality
• 1 small garlic clove, finely minced: Fresh garlic here works beautifully in the cold sauce, providing pungent bites throughout
• 1 teaspoon paprika: Adds a beautiful color to the remoulade and a mild, sweet pepper flavor
• ½ teaspoon hot sauce: Adjusts the heat level in the sauce to complement the spiced fries perfectly
• 1 tablespoon fresh parsley, finely chopped: Brings freshness and color to cut through the rich, creamy elements
• Salt and pepper to taste: Fine tunes the remoulade so it hits all the right notes on your palate

Instructions

Preheat your oven:

Set the oven to 425°F and line a baking sheet with parchment paper, or give it a light coating of oil to prevent sticking

Prep the potatoes:

Cut your potatoes into even fry shapes and toss them in a large bowl with olive oil, smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and salt until every piece is coated in that beautiful red spice blend

Arrange for baking:

Spread the seasoned fries across your prepared baking sheet in a single layer, giving each piece enough space to crisp up properly

Bake to perfection:

Cook for 25 to 30 minutes, flipping them halfway through, until they have turned a deep golden color and offer that satisfying crunch when you bite into them

Whisk up the remoulade:

While those fries are working their magic in the oven, combine mayonnaise, Dijon mustard, ketchup, lemon juice, pickles, capers, garlic, paprika, hot sauce, parsley, and salt and pepper in a small bowl

Chill the sauce:

Give everything a good stir, cover the bowl, and let it hang out in the refrigerator until you are ready to serve

Bring it together:

Pile those hot, spicy fries onto a serving platter and serve immediately with the cool, tangy remoulade right alongside for dipping

Save

Last summer, I made these for a backyard cookout and my friend who claims to hate spicy food could not stop eating them. She kept saying just one more fry while reaching back into the bowl, and by the end of the night, the entire platter was completely empty. Sometimes the best recipes are the ones that surprise you and your guests both.

Getting The Perfect Crisp

The real secret to restaurant style fries at home is removing as much surface moisture as possible before the spices go on. I use a clean kitchen towel and really pat those potatoes dry after the water soak, almost like I am trying to remove every trace of moisture from the surface. That extra step has made more difference than any other technique I have tried.

Building Your Spice Blend

Feel free to play with the ratios in the seasoning mix based on your personal heat tolerance. Some days I go heavy on the smoked paprika for that deep, barbecue flavor profile, and other days I dial back the cayenne when I am cooking for people with more sensitive palates. The beauty of making your own spice blend is having complete control over the final flavor profile.

Make Ahead Magic

The remoulade actually develops even more flavor when it sits overnight in the refrigerator, making it perfect for meal prep or advance party planning. You can cut and soak the fries up to four hours ahead, keeping them submerged in water until you are ready to cook and season them.

• Double the remoulade recipe because it keeps beautifully for a week and works on sandwiches, burgers, or even as a salad dressing
• If you have an air fryer, these cook up in about half the time with an even better texture
• Serve these alongside a simple grilled protein and you have a complete meal that feels indulgent but comes together easily

Save

These fries have become my go to whenever I need to feed a crowd or just want something that feels special without hours of preparation. The combination of hot, crispy potatoes and cool, tangy remoulade is one of those perfect food pairings that just works.

Recipe FAQs

→ How can I make the fries extra crispy?

Soaking the cut potatoes in cold water for 30 minutes removes excess starch. Dry thoroughly before seasoning and baking for crispier results.

→ Can I adjust the spice level in the seasoning?

Yes, you can modify the cayenne pepper quantity in the spice mix to achieve your preferred heat level.

→ What’s the best method to cook these fries?

Oven-baking at 425°F until golden is recommended, but air frying at 400°F for 15-20 minutes is a quicker alternative with similar crispiness.

→ Is there a vegan alternative for the remoulade?

Use plant-based mayonnaise instead of traditional mayonnaise to create a vegan-friendly remoulade sauce.

→ What herbs enhance the flavor in this dish?

Fresh parsley in the remoulade and dried oregano and thyme in the fries add aromatic depth and balance to the seasoning.