Tajín Fries Recipe

Prep potatoes

Wash and scrub the russet potatoes. Leave skin on for texture or peel if preferred. Cut potatoes into 1/3- to 1/2-inch thick sticks for classic fries; try to keep them as uniform as possible for even cooking.

Rinse and dry

Place the cut fries in a large bowl and cover with cold water. Rinse several times until the water runs clearer to remove excess starch. Soak for 15–30 minutes (or up to 2 hours refrigerated). Drain and spread the fries on clean kitchen towels or paper towels and pat thoroughly dry — moisture will cause oil splatter and soggy fries.

Coat lightly with cornstarch

Place the dried fries in a large bowl. Sprinkle the cornstarch over the fries and toss gently until they are evenly and lightly coated. The cornstarch creates a crisp exterior when fried or baked.

Heat oil

If frying: pour oil into a deep, heavy pot or Dutch oven to a depth of about 1.5–2 inches (about 1 cup). Heat the oil over medium-high heat to 325°F (160°C) for the first fry. Use a thermometer for accuracy. If baking/air-frying: preheat oven to 425°F (220°C) or preheat air fryer to 400°F (200°C) and toss fries with 1–2 tablespoons oil before cooking.

First fry (for deep-frying method)

Working in batches, add fries to the 325°F oil without overcrowding. Fry for 3–4 minutes until soft but not browned. Use a slotted spoon to transfer fries to a wire rack or paper towel-lined tray to drain and cool. Repeat with remaining fries.

Second fry / finish cooking

Increase oil temperature to 375°F (190°C). When oil reaches temperature, fry the previously blanched fries in batches for 2–3 minutes until golden brown and crisp. Drain on a wire rack or paper towels. If baking: spread tossed fries on a single layer on a rimmed baking sheet and bake 20–30 minutes, flipping halfway, until golden and crisp. If using an air fryer: cook at 400°F (200°C) 12–18 minutes, shaking halfway, until crisp and browned.

Season while hot

Immediately after frying/baking, while the fries are still hot and slightly oily, sprinkle the measured Tajín, smoked paprika, garlic powder, salt, and black pepper over the fries. Toss gently to coat evenly so the seasoning sticks.

Add finishing touches

Zest and squeeze half of the lime over the seasoned fries for bright acidity. Reserve the other half of the lime for the dipping sauce. If using, sprinkle chopped cilantro over the top. Taste and adjust additional Tajín or salt to preference.

Make the quick Tajín-lime mayo: In a small bowl whisk together the mayonnaise, hot sauce, honey (or agave), the juice of the reserved half lime, and 1 teaspoon Tajín. Taste and adjust — add more hot sauce for heat, more lime for brightness, or more Tajín for tang/chili-salt flavor.

Serve: Transfer fries to a serving platter, garnish with extra cilantro if desired, and serve immediately with the Tajín-lime mayo on the side. Provide extra lime wedges and a small bowl of Tajín for sprinkling at the table.