Cajun Spiced Fries Spicy Mayo

The first time I made these Cajun spiced fries was during a lazy Sunday afternoon when my roommate and I were craving something spicy enough to wake us up. We ended up eating the entire batch straight from the baking sheet, standing in the kitchen, burning our fingers just to get to the next crispy one. The spicy mayo was an afterthought, but it turned out to be the element that made these fries completely addictive.

Last summer I made these for a backyard barbecue and watched my friend who claims she hates spicy food keep going back for more. She said the heat was just right, that kind that makes your lips tingle without overwhelming everything else. Now whenever I host, someone asks if those spicy fries are making an appearance.

Ingredients

• 4 large russet potatoes: These starchy potatoes are the secret to getting that fluffy interior while still developing a crispy exterior, and peeling is totally up to your preference
• 2 tbsp olive oil: This helps the seasoning stick and promotes even browning, but dont be tempted to add more or the fries might get soggy
• 1 tsp smoked paprika: This gives the fries that gorgeous reddish hue and adds a subtle smoky depth that regular paprika just cant match
• 1 tsp garlic powder and 1 tsp onion powder: These two work together to create that savory base flavor that makes Cajun seasoning so addictive
• 1 tsp dried oregano and 1 tsp dried thyme: These herbs add earthy undertones that balance out the heat and give the seasoning its authentic character
• ½ tsp cayenne pepper: This brings the fire, so start with less if you are sensitive to heat, but the beauty of Cajun spice is that warm kick
• ½ cup mayonnaise: The creamy base for your dipping sauce, and real mayo makes a huge difference here over the lighter stuff
• 1 tbsp hot sauce: Sriracha gives a slightly sweet heat, while Louisiana style hot sauce brings more vinegar tang, choose what you love

Instructions

Get your oven ready and prep the potatoes:

Preheat your oven to 220°C and line a large baking sheet with parchment paper, then soak your cut potatoes in cold water for 20 to 30 minutes to remove excess starch for maximum crispiness, draining and patting them completely dry with a kitchen towel

Coat the fries with all that gorgeous seasoning:

In a large bowl, toss the dried fries with olive oil and all the spices until every piece is evenly coated in that reddish orange mixture

Bake them to golden perfection:

Spread the fries in a single layer on your prepared baking sheet and bake for 30 to 35 minutes, flipping halfway through, until they are golden brown with crispy edges

Whisk up the spicy mayo while the oven does its work:

Mix the mayonnaise, hot sauce, lemon juice, garlic powder, smoked paprika, and salt in a small bowl until smooth, then taste and adjust the heat or seasoning to your liking

Bring it all together:

Serve those hot, crispy Cajun fries immediately with the spicy mayo on the side for dipping, and watch them disappear

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These fries have become my go to when I need something comforting but still exciting enough to feel like a treat. There is something satisfying about making restaurant style food in your own kitchen, especially when it is this simple.

Getting That Perfect Crunch

The soaking step might seem annoying, but it is the difference between okay fries and amazing ones. I have skipped it before when I was rushed, and I could immediately tell the difference in texture. That extra 20 minutes is worth every second.

Customizing Your Heat Level

Not everyone loves spice the way I do, and that is completely fine. You can easily dial back the cayenne to a quarter teaspoon and still get all that Cajun flavor without the intense heat. On the flip side, if you want to really challenge yourself, bump it up to a full teaspoon and maybe add some extra hot sauce to the mayo.

Serving Ideas and Pairings

These fries are incredibly versatile and can hold their own alongside so many main dishes. They are particularly fantastic with burgers, fried chicken, or even as part of a bigger appetizer spread. I have also been known to eat them as a meal on their own when I am feeling particularly indulgent.

• Try crumbling some cooked bacon over the top for an extra savory crunch
• Fresh chopped parsley or green onions add a nice fresh contrast to all the rich spices
• A squeeze of fresh lime right before serving brightens everything up beautifully

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Hope these Cajun spiced fries find their way into your regular rotation. They are the kind of recipe that makes people ask when you are making them again.

Recipe FAQs

→ How can I make the fries extra crispy?

Soaking the cut potatoes in cold water for 20-30 minutes before baking helps remove excess starch, which enhances crispiness. Also, make sure to dry them thoroughly before tossing in oil and spices.

→ Can I adjust the spiciness in the fries and mayo?

Yes, increase the cayenne pepper in the fries or add more hot sauce to the mayo dip to achieve your desired level of heat.

→ What type of potatoes work best for these fries?

Russet potatoes are ideal for achieving a crispy texture, but sweet potatoes can be used for a sweeter and earthier flavor.

→ Is it necessary to peel the potatoes?

Peeling is optional; leaving the skin on adds extra texture and nutrients but peeled fries tend to be more uniform in crispiness.

→ How do I store leftover fries and dip?

Store fries and mayo separately in airtight containers in the refrigerator. Reheat fries in an oven or air fryer for best results, and stir the dip before serving.