Cajun Fries Recipe
Make Cajun Fries Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fries
Cajun Seasoning & Coating
Finishing
Method
Fries
- 1
- 2
Soak the cut fries in 4 cups cold water for at least 30 minutes (or up to 2 hours) to remove excess starch for crispier fries. If you’re short on time, soak 15 minutes.
- 3
Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat completely dry—moisture will cause oil to splatter and prevent crisping.
Cajun Seasoning & Coating
- 4
Make seasoning mix
In a small bowl combine paprika, smoked paprika, salt, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, and black pepper. Whisk to blend evenly.
- 5
Coat fries lightly
Place the dried fries in a large mixing bowl. Sprinkle the cornstarch over the fries and toss gently to coat each fry in a thin layer — this helps a crisp exterior. Then sprinkle half of the Cajun seasoning mix over the fries and toss to distribute. Reserve the remaining seasoning for finishing.
Cooking
- 6
Heat oil
In a heavy-bottomed pot or deep fryer, heat vegetable oil to 325°F (163°C) for the first blanching fry. Use a thermometer to maintain accurate temperature. If you don't have a thermometer, heat until a small cube of bread browns slowly (not quickly).
- 7
Blanch fry (first fry): Working in batches (do not overcrowd), gently add fries and fry for 3–4 minutes until softened but not browned. Use a slotted spoon to remove and drain on a rack or paper towels. Repeat until all fries are blanched.
- 8
Increase oil temperature to 375°F (190°C) for the second fry. Return fries in batches and fry until golden brown and crisp, about 2–3 minutes per batch. Remove with a slotted spoon and drain on a wire rack or paper towels.
Finishing
- 9
Season and serve
While fries are still very hot, place a batch in a large bowl or on a tray. Drizzle with about 1/2 teaspoon of the melted butter per batch and sprinkle remaining Cajun seasoning evenly over the fries. Toss gently to coat. Taste and add extra salt to taste. Sprinkle chopped parsley for color and serve immediately.