Cajun Spiced Fries Remoulade

The first time I made these Cajun spiced fries was during a casual Friday night game gathering with friends. Someone brought over burgers, and I decided to experiment with seasoning my oven fries instead of serving plain ones. The kitchen filled with this incredible smoky, spicy aroma that had everyone wandering in to see what was happening. Those fries disappeared faster than anything else on the table.

Last summer I made these for a backyard cookout and my brother in law who claims to hate spicy foods kept going back for more. He eventually admitted the balance of flavors worked so well he couldnt stop eating them. Now every time we have a family gathering, someone asks if Im making those fries again.

Ingredients

• 4 large russet potatoes: These starchy potatoes give you that fluffy interior and crisp exterior everyone loves from restaurant fries
• 2 tablespoons olive oil: Helps the spices cling and promotes even browning without excess greasiness
• 1 teaspoon smoked paprika: The backbone of that authentic Cajun flavor profile
• 1 teaspoon garlic powder: Provides savory depth without burning like fresh garlic might
• 1 teaspoon onion powder: Rounds out the spice blend with subtle sweetness
• 1 teaspoon dried oregano: Adds an earthy herbal note that balances the heat
• 1 teaspoon dried thyme: Brings a subtle floral quality that makes the spices feel complex
• ½ teaspoon cayenne pepper: Adjustable heat that wakes up your taste buds
• ½ teaspoon black pepper: Adds a gentle background warmth
• 1 teaspoon salt: Essential for bringing all the flavors together
• ½ cup mayonnaise: Creates the rich creamy base for the remoulade
• 2 tablespoons Dijon mustard: Gives the dip its signature tangy bite
• 1 tablespoon ketchup: Adds subtle sweetness and color to the remoulade
• 1 tablespoon finely chopped pickles: Provides texture and that classic remoulade crunch
• 1 tablespoon chopped fresh parsley: Brightens up the dip with fresh herbal flavor
• 1 teaspoon capers: Brings briny depth that makes the dip addictive
• 1 teaspoon lemon juice: Cuts through the richness with bright acidity
• ½ teaspoon smoked paprika: Ties the dip flavors to the spiced fries
• ½ teaspoon garlic powder: Reinforces the seasoning bridge between dip and fries

Instructions

Prep your oven and pan:

Preheat the oven to 425°F and line a baking sheet with parchment paper for easy cleanup

Cut your potatoes:

Wash and peel if desired then slice into ¼ inch thick batons keeping them as uniform as possible

Soak for success:

Submerge the cut fries in cold water for 20 minutes then drain and pat completely dry with clean towels

Build the spice coating:

Toss the dried fries with olive oil and all the spices in a large bowl until every piece is evenly coated

Arrange for maximum crispiness:

Spread the fries in a single layer with space between each piece on the prepared baking sheet

Bake to golden perfection:

Cook for 15 minutes flip each fry and bake another 15 minutes until deep golden and crispy

Whip up the remoulade:

Combine all dip ingredients in a bowl mixing until smooth and refrigerate until serving

Serve them hot:

Plate the fries immediately with the chilled remoulade alongside for dipping

Save to Pinterest

These fries became my go to comfort food during a particularly stressful month at work. Coming home to roast potatoes and stir together that tangy dip felt like a small act of self care that somehow made everything better.

Making Ahead

The remoulade actually improves after a day in the fridge as the flavors meld together. You can cut and soak the fries up to 4 hours ahead keeping them submerged in water until ready to bake. Just pat them completely dry before tossing with spices.

Spice Adjustments

I usually make this recipe as written for guests but sometimes bump the cayenne to a full teaspoon when cooking for fellow heat lovers. You can also add a pinch of white pepper for a different kind of warmth that lingers longer on your tongue.

Serving Ideas

These fries pair beautifully with simple grilled proteins where they can shine. I love them alongside a basic burger or grilled chicken breast. They also work as an appetizer before a main course.

• Squeeze fresh lemon over the hot fries right before serving
• Sprinkle extra chopped parsley on the remoulade for color
• Keep the dip chilled while fries stay hot for that perfect temperature contrast

Save to Pinterest

Theres something deeply satisfying about making restaurant style fries at home. The combination of hands on prep and simple techniques gives you such a rewarding result.

Recipe FAQs

→ How do I make the fries crispier?

Leave the potato skins on for extra texture and ensure fries are dried thoroughly before seasoning and baking.

→ Can I adjust the spiciness level?

Yes, modify the amount of cayenne pepper to increase or decrease heat according to your preference.

→ What alternative cooking methods can I use?

An air fryer works well; cook fries at 400°F for 15–18 minutes, shaking halfway for even crisping.

→ What pairs well with these fries?

These spiced fries complement grilled meats, burgers, or can be enjoyed alone as a flavorful side.

→ Are there any common allergens to note?

The dip contains eggs and mustard; also check for gluten in condiments if sensitivities apply.