Cajun Fries
User Reviews
5
Cajun Fries
Description
This recipe starts by creating a Cajun seasoning blend from a variety of spices offering warmth, subtle heat, and aromatic herbal notes. Russet potatoes are cut into consistent stick shapes and soaked to remove starch, which helps achieve crispness during cooking. The fries are then blanched in oil at a moderate temperature to cook through without browning, before being fried again at a higher temperature to develop color and crunch.
The resulting fries have a balance of smoky, spicy, and savory flavors coated evenly with the seasoning mix. The two-step frying process improves texture, producing fries that are crisp outside and soft inside. Alternatively, following the deep frying instructions can be adapted for oven cooking using an oil suitable for baking.
These fries are ideal alongside grilled meats, sandwiches, or as a seasoned snack. The homemade seasoning blend can also be stored separately for future use or customized for desired spice levels. Uniform cutting and thorough drying of potatoes are key to consistent results.
Ingredients
- 4 russet potatoes washed, large, about 2 pounds
- peanut oil see your fryer's instructions for the quantity needed; or see below for oven instructions, or canola oil
- 1 tablespoon paprika sweet
- 1 1/2 teaspoons onion powder
- 1 teaspoon garlic powder
- 3/4 teaspoon thyme dried
- 3/4 teaspoon oregano dried
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper or more for more heat
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper freshly ground
Instructions
- Make the Cajun Seasoning: Place all the spices and herbs in a spice/coffee grinder, blender, or small food processor (or use a mortar and pestle) and blend until it is a powder. Set aside until ready to use or store in an airtight container for up to 3 months.
- Wash the potatoes and peel them if desired. Cut the potatoes into uniform sticks, 1/4 inch to 1/2 inch in width (using a mandolin ensures uniform sizing). Soak the fries in a bowl of water for at least 2-3 hours to remove excess starch or place in the fridge overnight. Drain and rinse the potatoes and then blot them thoroughly dry with paper towels.
- If using a deep fryer:Preheat the oil in the deep fryer to 325 F. Preheat the oven to 200 F. Fry the potatoes in small batches to avoid overcrowding and fry for 2-3 minutes until pale and softened. Use a slotted spoon to remove them from the oil and let them cool to room temperature. Increase the oil temperature to 375 F. Carefully add the fries, again frying in small batches, until they are golden brown and crispy, another 2-3 minutes or longer if needed. Remove with a slotted spoon, place them on a baking sheet or roasting rack, sprinkle with the seasonings while they’re still very hot, tossing to evenly coat. Transfer them to the oven to stay warm while you finish the remaining fries then serve immediately.
- If using the oven: Preheat the oven to 375 F. Follow everything in Step 1. Place the fries in a bowl, drizzle with about 3 tablespoons of peanut or canola oil, and toss or stir them to evenly coat them with the oil. Add the Cajun seasoning and toss or stir them again to evenly coat them with the seasoning. Lay the fries out in a single layer on a lined baking sheet. Bake the fries for 20 minutes, then increase the temperature to 425 degrees F and bake for another 20 minutes or until done, turning the fries over with a spatula twice for even browning. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 2.7g | 14% |
| Polyunsaturated Fat | 5.4g | 32% |
| Monounsaturated Fat | 5.4g | 27% |
| Sodium | 885mg | 37% |
| Potassium | 965mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 1106IU | 22% |
| Vitamin C | 13mg | 14% |
| Calcium | 47mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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