Cajun Spiced Fries Spicy Mayo

The kitchen was chaos that Tuesday, friends arriving in twenty minutes and me staring at four raw potatoes. Id promised homemade fries, forgetting Id never actually made them from scratch before. Sometimes the best kitchen discoveries happen right before deadline.

That night became legendary among my friends. They still ask for these fries, especially the spicy mayo, which I've since learned is the real star. Something about the heat and creaminess just locks people in.

Ingredients

• 4 large russet potatoes: Starchy potatoes are non-negotiable here, they develop that perfect exterior crunch while staying fluffy inside
• 2 tablespoons olive oil: Just enough to help the spices cling and encourage golden browning without greasiness
• 1 teaspoon smoked paprika: This is the backbone of the whole flavor profile, dont skip it or use regular paprika
• 1 teaspoon garlic powder: Frontier kitchen wisdom taught me that garlic powder actually distributes more evenly than fresh here
• 1 teaspoon onion powder: Works in harmony with garlic to create that familiar Cajun foundation
• 1 teaspoon dried oregano: Adds an earthy undertone that grounds all the brighter spices
• 1 teaspoon dried thyme: Brings a subtle herbal note that prevents the spice blend from feeling one-dimensional
• ½ teaspoon cayenne pepper: Adjust this based on your spice tolerance, but keep in mind it mellows during baking
• ½ teaspoon freshly ground black pepper: Fresh grinding makes a noticeable difference in the finish
• 1 teaspoon sea salt: Use a coarse salt if you have it, it creates these tiny flavor explosions
• ½ cup mayonnaise: Real mayo makes a difference here, no substitutes
• 1 tablespoon hot sauce: Sriracha brings sweetness alongside heat, Louisiana style is sharper and more vinegary
• 1 teaspoon lemon juice: The acid cuts through the rich mayo and brightens the whole dip
• ¼ teaspoon smoked paprika: Echoes the seasoning on the fries for flavor continuity
• Pinch of salt: Even the dip needs salt to pop all the other flavors

Instructions

Get your oven ready:

Preheat to 425°F and line your baking sheet with parchment paper, trust me this prevents so much cleanup later

Prep the potatoes properly:

Cut those russets into ¼-inch sticks then soak them in cold water for 20 minutes, this step is what prevents soggy fries

Pat them completely dry:

This is the moment that determines crispiness, water and hot oil dont get along in the way we want

Create the spice coating:

Toss the dried fries with olive oil and all those spices until every surface is covered, this is messy work worth doing thoroughly

Arrange for success:

Spread fries in a single layer with space between them, crowded baking sheets lead to steaming instead of roasting

Bake with patience:

Let them go for 30 to 35 minutes, flipping halfway, until they are golden and the edges are starting to crisp up

Make the spicy mayo:

While the fries bake, whisk mayo, hot sauce, lemon juice, smoked paprika, and salt until completely smooth

Serve them immediately:

Fries are at their peak straight from the oven, no resting required here

Save Pin

My sister-in-law still talks about the night I served these at our weekly family dinner. Everyone reached for seconds, even my nephew who claims to hate spicy food.

Getting the Perfect Crisp

Ive learned that convection mode, if you have it, is your secret weapon. The circulating air browns everything more evenly and creates that restaurant quality crunch that made me so proud the first time I achieved it at home.

Customizing the Heat Level

Start with half the cayenne if you are cooking for sensitive palates. You can always serve extra hot sauce on the side for heat seekers, which is what I do when my spice loving brother visits.

Making It Your Own

Sweet potatoes work beautifully with this same spice blend, just add about five extra minutes to the baking time since they are naturally softer. This variation has become my go-to for autumn dinner parties.

• Try garnishing with fresh parsley or sliced green onions for a pop of color
• A touch of garlic powder in the mayo takes the dip to another level entirely
• Make double the spicy mayo because people will absolutely ask for more

Save Pin

These fries have become my reliable weeknight win, simple enough for Tuesday dinner but impressive enough for Saturday night guests.

Recipe FAQs

→ How do you make fries crispy without frying?

Soaking cut potatoes in cold water removes excess starch, helping them crisp up when baked. Tossing with olive oil and baking at high heat ensures a golden, crunchy texture.

→ What gives the fries their Cajun flavor?

A blend of smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and sea salt creates the bold, aromatic Cajun seasoning.

→ How is the spicy mayo dip prepared?

The mayo dip combines mayonnaise, hot sauce, lemon juice, smoked paprika, and salt, whisked until smooth to provide a creamy, tangy, and spicy complement.

→ Can I adjust the heat level in this dish?

Yes, you can reduce or increase the cayenne pepper in the fries and adjust the hot sauce in the mayo dip to suit your preferred spice level.

→ Are there alternatives to russet potatoes for the fries?

Sweet potatoes can be used for a sweeter, softer variation while retaining a crispy finish when baked properly.

→ What baking equipment is recommended for best results?

Using a large baking sheet lined with parchment paper and a convection oven setting helps spread fries evenly and promotes crispiness.