Cajun Spiced Fries Remoulade

My roommate used to make these on Friday nights while we debated which movie to watch, and the smell of Cajun spices filling our tiny apartment became the best part of the week. Now whenever I make them, that warm, paprika scent instantly pulls me back to cracked leather couches and finding fries accidentally burnt because we got too distracted. Something about that spice blend just makes everything feel more like a gathering.

Last summer I served these at a backyard cookout and watched three grown men hover over the serving platter like they'd never seen potato wedges before. My cousin kept asking for the spice ratio, and someone actually licked the remoulade bowl clean when they thought no one was looking. They've become my go-to when I need something that feels festive but requires zero stress.

Ingredients

• 4 large russet potatoes: Russets have the perfect starch content for getting that satisfying crunch without turning into mushy wedges
• 2 tablespoons olive oil: Helps the spices cling and creates that golden exterior we're all chasing
• 1½ teaspoons paprika: The backbone of that deep red color and mild fruity heat
• 1 teaspoon garlic powder: Dried garlic disperses more evenly than fresh here
• 1 teaspoon onion powder: Adds savory depth without any raw onion bite
• 1 teaspoon dried oregano: Earthy notes that balance the heat
• 1 teaspoon dried thyme: Brings a subtle floral quality to the background
• ½ teaspoon cayenne pepper: Adjust this based on your spice tolerance
• 1 teaspoon salt: Essential for bringing all those spices forward
• ½ teaspoon black pepper: Adds gentle warmth and complexity
• ½ cup mayonnaise: The creamy base for our dip
• 1 tablespoon Dijon mustard: Sharp tang that cuts through the richness
• 1 tablespoon ketchup: Adds sweetness and body
• 1 tablespoon capers: Briny little bursts that make the dip special
• 1 tablespoon dill pickle: Crunch and acidity in every bite
• 1 teaspoon hot sauce: Customizable heat level
• 1 teaspoon lemon juice: Brightens everything up
• 1 small garlic clove: Fresh garlic shines in the dip
• 1 teaspoon smoked paprika: Gives the remoulade its signature depth
• Salt and black pepper: Fine-tune to your taste

Instructions

Get your oven ready:

Preheat to 425°F and line a baking sheet with parchment paper—this prevents sticking and makes cleanup effortless

Prep the potatoes:

Cut into ¼-inch thick fries, rinse under cold water to remove excess starch, then pat completely dry with a clean towel

Coat with spice blend:

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

Bake to perfection:

Spread in a single layer on the prepared sheet and bake for 25–30 minutes, flipping halfway through for even golden color

Mix the remoulade:

Combine mayonnaise, Dijon mustard, ketchup, capers, dill pickle, hot sauce, lemon juice, garlic, smoked paprika, salt, and pepper in a small bowl

Let flavors meld:

Cover the dip and refrigerate until serving—these 15 minutes make a huge difference

Bring it together:

Serve the fries hot alongside the cool, tangy remoulade

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These became a tradition during my first year teaching when grading papers turned into late-night fry sessions with colleagues. Something about spicy potatoes and tangy dip made discussing difficult students feel manageable, and now this recipe is tangled up with some of my favorite work friendships.

Making Them Ahead

The remoulade actually tastes better after sitting overnight, so I always mix it up the day before. The fries are best fresh from the oven, but you can cut and soak the potatoes up to 4 hours ahead—just keep them submerged in water until baking time.

Spice Adjustments

I've learned that heat tolerance varies wildly among friends, so I often make the base spice blend mild and pass extra cayenne at the table. For kids or sensitive eaters, reduce the cayenne to ¼ teaspoon and they'll still get all that flavor without the fire.

Serving Ideas

These fries pair beautifully with grilled shrimp or blackened fish, but they also hold their own as the main event during movie night. Sometimes I'll pile them into a bowl with shredded lettuce and call it a Cajun salad.

• Squeeze fresh lemon over hot fries right before serving
• Try sweet potatoes instead for a completely different vibe
• Double the remoulade because it disappears faster than expected

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Hope these fries find their way into your own regular rotation, bringing warmth and spice to whatever moments make up your weeks.

Recipe FAQs

→ How do I ensure fries get crispy in the oven?

Soaking the cut potatoes in cold water before baking removes excess starch, which helps achieve a crispier texture. Pat them completely dry and use enough olive oil to coat evenly.

→ Can I adjust the spice level in the seasoning?

Yes, the cayenne pepper can be increased or decreased according to your preference to control the heat intensity.

→ What are good alternatives to russet potatoes for fries?

Sweet potatoes provide a delicious twist, offering a slightly sweeter flavor and similar texture when baked.

→ How should I store leftover remoulade dip?

Keep the dip refrigerated in an airtight container for up to 3 days. Stir before serving again.

→ Can these fries be served with other dishes?

Yes, they complement grilled seafood, burgers, and roasted chicken well due to their bold, savory flavor.