Cajun Spiced Fries Remoulade (Printable)

Crispy fries seasoned with Cajun spices complemented by a creamy, tangy remoulade sauce.

# What You Need:

→ For the Cajun Spiced Fries

01 - 4 large russet potatoes, peeled and cut into fries
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried thyme
08 - ½ teaspoon cayenne pepper
09 - ½ teaspoon ground black pepper
10 - 1 teaspoon kosher salt

→ For the Remoulade

11 - ½ cup mayonnaise
12 - 1 tablespoon Dijon mustard
13 - 1 tablespoon ketchup
14 - 1 tablespoon fresh lemon juice
15 - 1 tablespoon finely chopped pickles or cornichons
16 - 1 teaspoon capers, chopped
17 - 1 small garlic clove, finely minced
18 - 1 teaspoon paprika
19 - ½ teaspoon hot sauce
20 - 1 tablespoon fresh parsley, finely chopped
21 - Salt and pepper to taste

# How-To Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, toss the potato fries with olive oil, smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and salt until evenly coated.
03 - Spread the fries in a single layer on the prepared baking sheet. Bake for 25–30 minutes, flipping halfway through, until golden and crispy.
04 - In a small bowl, combine mayonnaise, Dijon mustard, ketchup, lemon juice, pickles, capers, garlic, paprika, hot sauce, parsley, salt, and pepper. Mix well, cover, and refrigerate until ready to serve.
05 - Serve the hot Cajun spiced fries immediately with the chilled remoulade for dipping.

# Helpful Tips:

01 -
  • The spice blend hits that perfect sweet spot where the heat builds slowly instead of overwhelming your palate
  • That remoulade sauce transforms plain fries into something people will talk about for weeks
  • Everything comes together with ingredients you probably already have in your pantry right now
02 -
  • Soaking your cut fries in cold water for thirty minutes and drying them thoroughly will give you the crispiest results every single time
  • Crowding the baking sheet is the enemy of crispy fries, so use two sheets if you need to rather than stacking them on top of each other
  • The remoulade needs at least fifteen minutes in the refrigerator to let all those bold flavors meld together properly
03 -
  • A mandoline with the fry attachment will give you perfectly uniform pieces that cook at the same rate
  • Let the fries cool on the baking sheet for just a couple of minutes before serving so they firm up slightly

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