Cajun Spiced Fries Spicy Mayo

The first time I made Cajun spiced fries, my tiny apartment smelled like a French Quarter kitchen for days. My roommate kept poking her head in, asking if I was secretly running a restaurant from our oven. Those fries disappeared faster than I could get them onto a serving platter, and the spicy mayo? That became a household legend.

Last summer, I made these for a backyard barbecue and watched my friend Mark literally hover over the baking sheet, snacking before they even hit the table. He claimed he was just quality control, but by the time the burgers were ready, wed eaten half the batch standing around the kitchen island. Sometimes the best moments happen before the actual meal begins.

Ingredients

• 4 large russet potatoes: Russets have the perfect starch content for that fluffy inside, crispy outside magic we are after
• 2 tablespoons olive oil: Helps the spices cling and promotes even browning without making fries greasy
• 1 teaspoon smoked paprika: This adds that subtle smoky depth that makes Cajun seasoning sing
• 1 teaspoon garlic powder: Provides aromatic backbone without burning like fresh garlic might
• 1 teaspoon onion powder: Sweet savory balance that rounds out the heat
• 1/2 teaspoon ground cayenne: Adjustable fire starter, depending on your spice tolerance
• 1/2 teaspoon dried thyme: Earthy notes that ground all that bold spice
• 1/2 teaspoon dried oregano: Adds another layer of herbal complexity
• 1/2 teaspoon black pepper: Warm bite that complements rather than competes
• 1 teaspoon salt: Essential for enhancing all those spices we just layered on
• 1/2 cup mayonnaise: Creamy base that tames the heat beautifully
• 1 tablespoon Sriracha: Tangy garlic heat that plays so well with the fries
• 1 teaspoon lemon juice: Bright acid cuts through the rich mayo perfectly
• 1/2 teaspoon garlic powder: Mirrors the seasoning on the fries for harmony
• Pinch of salt: Wakes up all the flavors in the dip

Instructions

Get your oven ready:

Preheat to 220°C with the rack in the middle position and line a baking sheet with parchment paper for easy cleanup.

Soak those potatoes:

Submerge the cut fries in cold water for at least 30 minutes, then drain and dry them completely because water is the enemy of crispiness.

Build the flavor coating:

Toss the dried potatoes with olive oil and all those spices until every single fry is wearing that beautiful red dusting.

Arrange for success:

Spread the fries in a single layer without overlapping because crowded fries steam instead of crisp.

First bake and flip:

Bake for 20 minutes, flip each fry carefully, then return to the oven for another 15 minutes until golden brown.

Whisk up the magic dip:

Mix mayonnaise, Sriracha, lemon juice, garlic powder, and salt in a small bowl until smooth and refrigerate until serving.

Bring it all together:

Serve those fries piping hot with the spicy mayo on the side for immediate dipping.

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These fries have become my go to when I need to feed a crowd without spending hours in the kitchen. Something about plating a steaming basket of spiced fries makes people gather around, drinks in hand, ready for conversation. Food has this way of turning strangers into friends, one crispy fry at a time.

Making Them Extra Crispy

I have learned that soaking the potatoes longer, up to an hour, makes a noticeable difference in texture. Also do not be shy about arranging them with space between each fry. That little extra effort pays off in crunch.

Customizing The Heat

Some nights I dial back the cayenne to a quarter teaspoon when I am cooking for spice sensitive folks. Other times I double it because my friends claim they cannot feel the heat anymore. Find your sweet spot and stick with it.

Serving Ideas

These fries shine alongside simple burgers or grilled chicken. They are also substantial enough to be the main event during movie night when you want something more than popcorn.

• Try sprinkling fresh chopped parsley over the hot fries for a pop of color
• A dash of extra cayenne on the mayo wakes up the dip even more
• Leftover spicy mayo keeps for a week and is fantastic on sandwiches

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There is something deeply satisfying about transforming humble potatoes into something that makes people close their eyes and smile. That is the kind of cooking I never get tired of.

Recipe FAQs

→ How do you get fries crispy without frying?

Soaking the cut potatoes in cold water removes starch, then tossing with oil and baking at high heat ensures a crispy texture without frying.

→ What spices create the Cajun flavor in these fries?

A blend of smoked paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, black pepper, and salt brings out the bold Cajun profile.

→ Can the spice level of the dip be adjusted?

Yes, you can reduce or increase the amount of Sriracha or cayenne pepper in the mayo dip to suit your preferred heat intensity.

→ Is there a lighter alternative to mayonnaise for the dip?

Greek yogurt can be used as a substitute to make a lighter, tangy dip with similar texture and flavor.

→ What is the best way to serve these fries?

Serve the fries hot with the spicy mayo on the side, ideal alongside burgers, grilled meats, or as a flavorful snack on their own.