Cajun Fries Recipe

Prep potatoes

Peel the potatoes if desired (skin-on is fine). Cut each potato into 1/4- to 3/8-inch thick sticks for traditional fries. Rinse cut fries under cold running water until the water runs clear to remove surface starch.

Soak

Place rinsed fries in a large bowl of cold water and let soak for at least 30 minutes, up to 2 hours. This firms the potato and removes excess starch for crispness.

Dry and dust

Drain and thoroughly pat the fries dry with clean towels. In a large bowl, whisk cornstarch with 1/2 cup cold water until smooth. Toss the dried fries with the cornstarch slurry until evenly coated. Spread fries on a wire rack and let sit 10 minutes to allow coating to set.

First fry (blanch)

Heat oil in a heavy pot or deep fryer to 325°F (160°C). Working in batches, fry the coated fries for 3–4 minutes until soft and slightly pale — they should not brown. Use a slotted spoon to transfer fries to a paper-lined tray to drain and cool for 10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crispy. Drain on paper towels. Immediately while still hot, transfer fries to a large mixing bowl for seasoning.

While fries are cooling after the first fry, combine smoked paprika, sweet paprika, onion powder, garlic powder, oregano, thyme, cayenne, kosher salt, black pepper, lime zest, and sugar in a small bowl. Stir to evenly blend. Taste and adjust salt or cayenne as desired.

After the second fry, sprinkle the prepared Cajun chile-lime seasoning over the hot fries. Toss gently but quickly so seasoning adheres and distributes evenly. If needed, add the extra 1 tsp seasoning for stronger flavor. Finish with chopped cilantro and a squeeze of lime juice from the lime wedges just before serving.

In a small bowl, whisk together mayonnaise, sour cream, ancho chili powder, minced chipotle in adobo, lime juice, honey, smoked paprika, minced garlic, kosher salt, and black pepper until smooth and uniform.

Taste and adjust: add a few drops of lime juice for brightness, more honey if you want sweeter balance, or an extra pinch of ancho powder for smokiness. Chill the sauce at least 10 minutes to let flavors meld — it can be made up to 24 hours ahead and refrigerated in an airtight container.

Arrange seasoned fries on a platter or in a basket. Garnish with chopped cilantro and serve immediately with lime wedges and the ancho-chipotle dipping sauce on the side.

Serve hot. Leftover fries will lose crispness; reheat in a 400°F (200°C) oven or in an air fryer for best results.