Cajun Spiced Fries Remoulade (Printable)
Golden fries seasoned with Cajun spices and paired with a tangy remoulade dipping sauce.
# What You'll Need:
→ For the Cajun Spiced Fries
01 - 4 large russet potatoes, peeled (if desired) 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 (adjust to taste)
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 (e.g., Tabasco)
20 - 1 tablespoon fresh parsley, finely chopped
21 - Salt and pepper to taste
# How To Make It:
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 - While the fries are baking, 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.
# Expert Hints:
01 -
- The contrast between hot, crispy fries and cool tangy remoulade is absolutely addictive
- These come together with pantry staples you probably already have right now
02 -
- Soaking your cut potatoes in cold water for 30 minutes removes excess starch and dramatically improves crispiness
- Crowding the baking sheet is the enemy of crispy fries, give them room to breathe
03 -
- For the ultimate crispy fry, do not skip the flipping step halfway through baking
- Letting the remoulade rest for at least 30 minutes before serving makes a huge difference in flavor development