Cajun Spiced Fries Remoulade (Printable version)
Boldly spiced fries baked to crispness, served alongside a tangy, creamy remoulade dip.
# What you need:
→ For the Cajun Fries
01 - 4 large russet potatoes
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
09 - ½ teaspoon black pepper
10 - 1 teaspoon salt
→ For the Remoulade Dip
11 - ½ cup mayonnaise
12 - 2 tablespoons Dijon mustard
13 - 1 tablespoon ketchup
14 - 1 tablespoon finely chopped pickles or cornichons
15 - 1 tablespoon chopped fresh parsley
16 - 1 teaspoon capers, chopped
17 - 1 teaspoon lemon juice
18 - ½ teaspoon smoked paprika
19 - ½ teaspoon garlic powder
20 - Salt and pepper to taste
# How To:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Wash and peel the potatoes (optional), then cut into ¼-inch thick fries.
03 - Soak the fries in cold water for 20 minutes to remove excess starch, then drain and pat dry thoroughly.
04 - In a large bowl, toss the fries with olive oil, smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and salt until evenly coated.
05 - Spread the fries in a single layer on the prepared baking sheet. Bake for 15 minutes, flip, and bake for another 15 minutes or until golden and crispy.
06 - While the fries bake, prepare the remoulade by mixing all dip ingredients in a bowl until well blended. Chill until ready to serve.
07 - Serve the hot Cajun fries with the remoulade dip on the side.
# Expert Advice:
01 -
- The spice blend hits that perfect sweet spot between flavorful and actually spicy, so everyone can enjoy them
- That remoulade dip makes everything better, and I find myself putting it on burgers and sandwiches too
02 -
- Soggy fries happen when you skip the drying step after soaking, so do not rush that part
- Overcrowding the pan creates steam instead of crunch, so use two pans if needed
03 -
- Letting the spice-coated fries sit for 10 minutes before baking helps the flavors penetrate
- Room temperature potatoes cook more evenly than cold ones straight from the fridge