Cajun Spiced Fries Remoulade (Printable)
Golden fries coated in Cajun spices served with a creamy, tangy remoulade dipping sauce with Southern flair.
# What You'll Need:
→ 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
→ Remoulade Sauce
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 or cornichons
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
# How to Make It:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, toss the potato fries with olive oil, smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and salt until evenly coated.
03 - Spread the fries in a single layer on the prepared baking sheet. Bake for 25–30 minutes, flipping halfway through, until golden and crispy.
04 - In a small bowl, combine mayonnaise, Dijon mustard, ketchup, lemon juice, pickles, capers, garlic, paprika, hot sauce, parsley, salt, and pepper. Mix well, cover, and refrigerate until ready to serve.
05 - Serve the hot Cajun spiced fries immediately with the chilled remoulade for dipping.
# Expert Suggestions:
01 -
- The remoulade sauce comes together in minutes and elevates ordinary fries into something restaurant worthy
- These fries get perfectly crispy in the oven without deep frying making them less guilty but just as satisfying
02 -
- Soaking cut potatoes in cold water for 30 minutes removes excess starch and dramatically improves the final crunch
- Overcrowding the baking sheet is the enemy of crispy fries, use two sheets if needed
03 -
- Use a large enough bowl to toss the fries so they get evenly coated with seasoning without falling out
- Let the remoulade sit at room temperature for 15 minutes before serving to let the flavors really open up