Cajun Spiced Fries Remoulade (Printer-friendly)
Oven-baked potato fries seasoned with bold Cajun spices, paired with a creamy remoulade dip.
# What You'll Need:
→ For the Cajun Spiced Fries
01 - 4 large russet potatoes, scrubbed
02 - 2 tablespoons olive oil
03 - 1½ teaspoons 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 - 1 teaspoon salt
10 - ½ teaspoon black pepper
→ For the Remoulade Dip
11 - ½ cup mayonnaise
12 - 1 tablespoon Dijon mustard
13 - 1 tablespoon ketchup
14 - 1 tablespoon capers, finely chopped
15 - 1 tablespoon dill pickle, finely chopped
16 - 1 teaspoon hot sauce
17 - 1 teaspoon lemon juice
18 - 1 small garlic clove, minced
19 - 1 teaspoon smoked paprika
20 - Salt and black pepper, to taste
# How To Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Cut the potatoes into ¼-inch thick fries. Rinse under cold water, then pat dry thoroughly with a clean towel.
03 - In a large bowl, toss fries with olive oil, paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and black pepper until evenly coated.
04 - Spread fries in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
05 - In a small bowl, combine mayonnaise, Dijon mustard, ketchup, capers, dill pickle, hot sauce, lemon juice, garlic, smoked paprika, salt, and pepper. Mix well, cover, and refrigerate until ready to serve.
06 - Serve fries hot with remoulade dip on the side.
# Expert Tips:
01 -
- The remoulade comes together in minutes but tastes like something from a proper Cajun kitchen
- Baking instead of frying means way less mess and practically zero guilt
- That spice blend hits the perfect sweet spot between bold and burn
02 -
- Soaking cut potatoes for 30 minutes in cold water before drying creates dramatically better crispiness
- The oil needs to coat every surface evenly or you'll get patchy seasoning and inconsistent texture
- Letting the remoulade rest for at least 15 minutes in the fridge lets the flavors meld properly
03 -
- A mandoline makes perfectly uniform fries if you want restaurant-level consistency
- The cayenne is totally adjustable—I've made everything from mild versions to ones that clear sinuses