Cajun Spiced Fries Remoulade (Print version)
Oven-baked Cajun spiced fries served with a creamy remoulade dip for a flavorful side or snack.
# What you need:
→ For the Cajun Spiced Fries
01 - 4 large russet potatoes, scrubbed
02 - 2 tablespoons olive oil
03 - 1½ teaspoons 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 taste)
09 - 1 teaspoon salt
10 - ½ teaspoon black pepper
→ For the Remoulade Dip
11 - ½ cup mayonnaise
12 - 1 tablespoon Dijon mustard
13 - 1 tablespoon ketchup
14 - 1 tablespoon capers, finely chopped
15 - 1 tablespoon dill pickle, finely chopped
16 - 1 teaspoon hot sauce
17 - 1 teaspoon lemon juice
18 - 1 small garlic clove, minced
19 - 1 teaspoon smoked paprika
20 - Salt and black pepper, to taste
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Cut the potatoes into ¼-inch thick fries. Rinse under cold water, then pat dry thoroughly with a clean towel.
03 - In a large bowl, toss fries with olive oil, paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and black pepper until evenly coated.
04 - Spread fries in a single layer on the prepared baking sheet. Bake for 25–30 minutes, flipping halfway through, until golden and crispy.
05 - While fries are baking, combine mayonnaise, Dijon mustard, ketchup, capers, dill pickle, hot sauce, lemon juice, garlic, smoked paprika, salt, and pepper in a small bowl. Mix well, cover, and refrigerate until ready to serve.
06 - Serve fries hot with remoulade dip on the side.
# Expert advice:
01 -
- The spice blend creates this incredible crust that you would swear came from a deep fryer
- That remoulade dip is the kind of thing you will start putting on everything from burgers to roasted vegetables
02 -
- Soaking the cut fries in cold water for 30 minutes removes excess starch and dramatically improves crispiness
- Crowding the baking sheet is the fastest way to soggy fries, so use two sheets if needed
03 -
- Use a pastry brush to evenly distribute the olive oil before adding the spices for better coverage
- Let the fries rest on the baking sheet for 2 to 3 minutes after baking to finish crisping up