Cajun Fries Recipe

Wash and peel (optional) the russet potatoes. Cut into 1/4- to 1/2-inch thick fries (uniform size). Rinse cut fries under cold water until water runs clear to remove excess starch.

Place the rinsed fries in a large pot with 1 L water and 1 tablespoon salt. Bring to a gentle boil, then reduce to a simmer and cook for 4–5 minutes until fries are just tender but not falling apart (parblanch).

Prepare an ice bath (4 cups ice + cold water). Immediately drain the parblanched fries and transfer to the ice bath to stop cooking. Chill for 5 minutes, then drain thoroughly and pat very dry with clean kitchen towels or paper towels.

Place the dried fries in a large bowl. Sprinkle 2 tablespoons cornstarch over the fries and toss to evenly coat—this helps achieve extra crispness. Add 2 tablespoons vegetable oil and toss again so the cornstarch adheres and fries are lightly coated.

In a small bowl, combine 2 tsp paprika, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp cayenne pepper, 1 tsp black pepper, and 1 tsp kosher salt. Mix thoroughly and set aside.

Heat vegetable oil for frying in a heavy pot or deep fryer to 320°F (160°C). Use enough oil to submerge fries (about 1 L).

Working in batches, fry the coated fries for 3–4 minutes until they begin to turn pale golden and look set but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool for 5–10 minutes.

Increase oil temperature to 375°F (190°C). Return the partially fried fries to the hot oil in batches and fry for 2–3 minutes until deep golden brown and crispy.

Remove fries from oil and drain on a wire rack or paper towels. While still very hot, transfer fries to a large clean bowl.

Immediately sprinkle the prepared Cajun seasoning over the hot fries and toss gently but thoroughly to coat. Taste and add a little extra salt or cayenne if needed.

Stir in chopped fresh parsley and, if using, grated Parmesan. Serve the Cajun fries hot with lemon wedges on the side for squeezing and any dipping sauces you prefer (ranch, aioli, ketchup).