Cajun Spiced Fries Remoulade (Printer-friendly)

Golden fries tossed in bold Cajun spices paired with a creamy and tangy remoulade dip.

# What You'll Need:

→ For the Cajun Fries

01 - 4 large russet potatoes, cut into 1/4-inch thick 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 - 1/2 teaspoon cayenne pepper, adjust to taste
09 - 1/2 teaspoon black pepper
10 - 1 teaspoon salt

→ For the Remoulade Dip

11 - 1/2 cup mayonnaise
12 - 2 tablespoons Dijon mustard
13 - 1 tablespoon ketchup
14 - 1 tablespoon finely chopped pickles or cornichons
15 - 1 tablespoon chopped fresh parsley
16 - 1 teaspoon capers, chopped
17 - 1 teaspoon lemon juice
18 - 1/2 teaspoon smoked paprika
19 - 1/2 teaspoon garlic powder
20 - Salt and pepper to taste

# How To Make It:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Wash and peel the potatoes if desired, then cut into 1/4-inch thick fries.
03 - Soak the fries in cold water for 20 minutes to remove excess starch, then drain and pat dry thoroughly.
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. Bake for 15 minutes, flip, and bake for another 15 minutes or until golden and crispy.
06 - While the fries bake, prepare the remoulade by mixing all dip ingredients in a bowl until well blended. Chill until ready to serve.
07 - Serve the hot Cajun fries with the remoulade dip on the side.

# Expert Tips:

01 -
  • The spice blend hits every note, smoky and slightly sweet with just enough heat to keep you coming back
  • That homemade remoulade puts the fancy restaurant versions to shame
  • These fries reheat surprisingly well, though they rarely last long enough to need reheating
02 -
  • Drying the potatoes thoroughly after soaking is the difference between crispy and soggy fries
  • Don't overcrowd the baking sheet or they'll steam instead of crisp up
  • Let the remoulade sit for at least 15 minutes so the flavors meld together
03 -
  • Soaking the fries in cold water removes surface starch for better crisping
  • Let the cut potatoes air dry on a towel for even better results than patting

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