Cajun Spiced Fries (Printable Version)
Golden, oven-baked potatoes coated in a bold, smoky Cajun seasoning. Ideal for a flavorful snack or a vibrant side dish.
# Ingredient List:
→ Potatoes
01 - 2 pounds russet potatoes, scrubbed
→ Seasoning and Oil
02 - 3 tablespoons olive oil
03 - 1½ teaspoons 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 (adjust to personal preference)
09 - 1 teaspoon sea salt
10 - ½ teaspoon freshly ground black pepper
→ Optional Garnish
11 - 2 tablespoons fresh parsley, finely chopped
# Directions:
01 - Preheat your oven to 425°F. Line a large baking sheet with parchment paper to prevent sticking.
02 - Cut the russet potatoes into ½-inch thick uniform fries. Place them in a large bowl filled with cold water and allow them to soak for 20 minutes; this step helps remove excess starch for crispier results. Thoroughly drain the water and pat the fries completely dry with a clean kitchen towel.
03 - In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, sea salt, and freshly ground black pepper. Mix thoroughly.
04 - Transfer the dried potato fries to a large mixing bowl. Drizzle with olive oil and toss until each fry is evenly coated. Sprinkle the prepared Cajun seasoning blend over the fries and toss again meticulously to ensure full, even coverage.
05 - Spread the seasoned fries in a single layer on the prepared baking sheet. It is crucial that no fries overlap to facilitate even cooking and optimal crisping.
06 - Bake for 30–35 minutes, turning or flipping the fries halfway through the baking process. Continue baking until the fries are golden brown and achieve a desirably crisp texture.
07 - Remove the fries from the oven. If desired, sprinkle generously with fresh, finely chopped parsley. Serve these flavorful Cajun spiced fries immediately while hot.
# Expert Tips:
01 -
- You'll be amazed how much flavor a simple potato can soak up, transforming into something truly exciting.
- These fries are perfectly crispy without the fuss or mess of deep-frying, making cleanup a breeze.
02 -
- Always, always, always pat your fries completely dry after soaking; even a little moisture means soggy fries instead of crispy perfection.
- Don't overcrowd the baking sheet; giving each fry space to breathe is the single biggest factor in achieving restaurant-quality crispness.
03 -
- For an even bolder flavor, let your cut fries sit in the seasoned oil for 10-15 minutes before baking; this allows the spices to deeply infuse into the potato.
- If you're making a double batch, bake them in two separate batches on two different baking sheets rather than overcrowding one; quality over quantity here will guarantee maximum crispiness.