Cajun Fries Recipe

Prep potatoes

Wash and peel (optional) the potatoes. Cut into 1/4- to 3/8-inch thick sticks for classic fries. Place cut potatoes in a large bowl of cold water and soak for at least 30 minutes (or up to 2 hours) to remove excess starch.

Rinse and dry

Drain the soaking water and rinse the potato sticks under cold running water until the water runs clear. Spread them on clean towels or paper towels and pat completely dry. Any surface moisture will cause oil to sputter and prevent crisping.

Heat oil

Pour vegetable oil into a deep heavy pot or deep fryer and heat to 325°F (160°C). If you don't have a thermometer, heat until a small piece of potato gently sizzles but not aggressively.

First fry (blanch)

Working in small batches so oil temperature remains steady, fry the dried potato sticks for 3–4 minutes until they are cooked through but still pale and soft. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool for 10–15 minutes. This step can be done ahead.

Second fry (crisp)

Raise oil temperature to 375°F (190°C). Fry the blanched potatoes again in batches for 2–3 minutes until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels. Immediately sprinkle with 1 tsp salt while hot.

While potatoes soak or during the first fry resting, combine all Cajun seasoning ingredients in a small bowl: 2 tsp paprika, 1 tsp salt, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp cayenne pepper, and 1 tsp black pepper. Mix thoroughly until evenly blended.

When fries are freshly fried and still hot, transfer a batch to a large bowl or a lined sheet pan. Sprinkle about 1 to 1 1/2 teaspoons of the Cajun seasoning over each batch (adjust to taste) and toss gently but quickly to coat evenly. Repeat with remaining fries.

Garnish

If using, sprinkle chopped fresh parsley and grated Parmesan over the seasoned fries while still hot to help the toppings adhere.

Serve immediately with lemon wedges and ranch or spicy mayo on the side for dipping. Squeeze a little lemon over the fries if you want a bright finish.