Cajun Spiced Fries Remoulade

My college roommate Jake brought back a jar of Cajun seasoning from a trip to New Orleans, and we spent a whole summer experimenting with it on everything. The night we first tossed oven fries with that spice blend changed everything. Our tiny apartment smelled incredible, and we could not stop eating them straight from the baking sheet.

Last summer I made these for a Fourth of July barbecue, and honestly, I almost burned them because I was too busy chatting with guests. Everyone stood around the kitchen island waiting for the timer to go off, dipping test fries into the sauce I had made ahead.

Ingredients

• 4 large russet potatoes: Russets have the perfect starch content for fluffy insides and crispy edges, and peeling is totally up to your preference
• 2 tablespoons olive oil: Helps the spice blend cling to every surface and promotes that golden crunch we all want
• 1 teaspoon smoked paprika: This adds deep, smoky flavor that regular paprika just cannot match
• 1 teaspoon garlic powder: Provides savory depth without the risk of burnt fresh garlic bits
• 1 teaspoon onion powder: Rounds out the flavor profile with subtle sweetness
• 1 teaspoon dried oregano: Adds an earthy, herbal note that balances the heat
• 1 teaspoon dried thyme: Brings a classic Cajun background flavor
• ½ teaspoon cayenne pepper: Start here and adjust up or down depending on your spice tolerance
• ½ teaspoon ground black pepper: Adds a gentle warmth that complements the other spices
• 1 teaspoon kosher salt: Essential for bringing out all the flavors and enhancing the potatoes natural taste
• ½ cup mayonnaise: Forms the creamy base of the remoulade sauce
• 1 tablespoon Dijon mustard: Adds sharpness and complexity to cut through the richness
• 1 tablespoon ketchup: Provides sweetness and body to the sauce
• 1 tablespoon fresh lemon juice: Brightens everything up and balances the creamy elements
• 1 tablespoon finely chopped pickles or cornichons: These bring the essential tangy crunch that makes remoulade special
• 1 teaspoon capers, chopped: Add briny pops of flavor throughout the sauce
• 1 small garlic clove, finely minced: Fresh garlic works beautifully in the sauce where it will not be exposed to high heat
• 1 teaspoon paprika: Gives the remoulade its classic reddish hue
• ½ teaspoon hot sauce: Adds just enough background heat to keep things interesting
• 1 tablespoon fresh parsley, finely chopped: Brings fresh color and a bright herbal finish
• Salt and pepper to taste: Fine tune the seasoning once everything is combined

Instructions

Preheat your oven to 425°F:

Line a baking sheet with parchment paper for easy cleanup, or give it a light coating of oil to prevent sticking

Coat the fries generously:

Toss the cut potatoes in a large bowl with olive oil and all the spices until every piece is evenly covered

Arrange for maximum crispiness:

Spread the fries in a single layer on your prepared baking sheet, leaving some space between pieces for proper air circulation

Bake until golden and crispy:

Cook for 25 to 30 minutes, flipping halfway through, until the fries are deeply golden with crispy edges

Whip up the remoulade:

While the fries bake, stir together the mayonnaise, mustard, ketchup, lemon juice, pickles, capers, garlic, paprika, hot sauce, and parsley in a small bowl

Serve them hot:

Plate the spicy fries immediately with the chilled remoulade alongside for dipping

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My friend Sarah, who swears she hates spicy food, accidentally ate half the batch last weekend while telling me how much she loved the flavor. Now she texts me every Friday asking if I am making these fries.

Getting That Perfect Crunch

The secret restaurant style crispiness comes from giving the potatoes space to breathe. I learned this the hard way after years of wondering why my homemade fries never matched up to the ones at my favorite pub.

Make It Your Own

Sometimes I add a pinch of brown sugar to the spice blend for a slight sweet and smoky twist. Other times I throw in some dried thyme or rosemary if that feels right for the meal.

Serving Ideas

These fries shine alongside grilled burgers, sandwiches, or even as a standalone snack with drinks. The remoulade works on pretty much anything.

• Double the remoulade and use it as a sandwich spread the next day
• Sprinkle fresh scallions over the top right before serving
• Keep the spice blend jarred and ready for quick weeknight fries

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These fries have become my go to for feeding a crowd because they are impossible to resist and easier than you might think. Hope they become a favorite in your kitchen too.

Recipe FAQs

→ How can I make the fries extra crispy?

Soak the cut potatoes in cold water for at least 30 minutes, then dry thoroughly before seasoning and baking to remove excess starch for crispiness.

→ Can I adjust the spice level in the Cajun seasoning?

Yes, modify the amount of cayenne pepper to suit your preferred heat intensity.

→ Is there an alternative cooking method to baking?

You can use an air fryer at 400°F (200°C) for 15–20 minutes, shaking halfway for even cooking.

→ What is remoulade sauce made of in this dish?

The remoulade combines mayonnaise, Dijon mustard, ketchup, lemon juice, pickles, capers, garlic, paprika, and fresh parsley for a creamy and tangy dip.

→ Can I make this dish vegan-friendly?

Yes, substitute traditional mayonnaise with a vegan alternative to keep the sauce creamy and plant-based.