Cajun Spiced Fries Remoulade (Printable)

Crispy Cajun-seasoned fries served with a creamy, zesty remoulade sauce for a bold Southern flavor experience.

# What You'll Need:

→ For the Cajun Spiced Fries

01 - 4 large russet potatoes, peeled and cut into fries
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 ground black pepper
10 - 1 teaspoon kosher salt

→ For the Remoulade

11 - ½ cup mayonnaise
12 - 1 tablespoon Dijon mustard
13 - 1 tablespoon ketchup
14 - 1 tablespoon fresh lemon juice
15 - 1 tablespoon finely chopped pickles
16 - 1 teaspoon capers, chopped
17 - 1 small garlic clove, finely minced
18 - 1 teaspoon paprika
19 - ½ teaspoon hot sauce
20 - 1 tablespoon fresh parsley, finely chopped
21 - Salt and pepper to taste

# Directions:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Toss potato fries with olive oil, smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and salt until evenly coated.
03 - Spread fries in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
04 - Combine mayonnaise, Dijon mustard, ketchup, lemon juice, pickles, capers, garlic, paprika, hot sauce, parsley, salt, and pepper. Mix well, cover, and refrigerate until serving.
05 - Serve hot Cajun spiced fries immediately with chilled remoulade for dipping.

# Expert Tips:

01 -
  • The way the spices create this incredible crust that shatters when you bite into it
  • That remoulade sauce is basically a reason to exist all on its own
  • People will actually hover around the kitchen waiting for the timer to go off
02 -
  • Soaking cut potatoes in cold water for 30 minutes removes excess starch and honestly changes everything about the final texture
  • The spices can burn if the oven runs hot, so keep an eye on them during the last 5 minutes
  • That remoulade tastes better after sitting for at least an hour, so make it first if you are planning ahead
03 -
  • Cut your fries as uniformly as possible so they all finish cooking at the same time
  • Let the baked fries rest on the pan for about 2 minutes before serving, they will crisp up even more as the steam escapes

Return