Fried Cajun French Fries

Ingredients

• 907 g (2 lb)Russet potatoes, peeled and sliced thinly
• 30 ml (2 tbsp)Cornflour
• 30 ml (2 tbsp)Cajun seasoning, shop-bought or homemade

Instructions

1. 1

   Preheat the fryer

   Preheat a deep fryer to 149°C (300°F).

2. 2

   Cut the potatoes

   Cut the potatoes into long, thin strips.

3. 3

   Soak the fries

   Place the strips in a bowl of iced water and soak for about 30 minutes.

4. 4

   Drain and dry

   Drain the fries and dry them thoroughly.

5. 5

   Coat with seasoning

   Toss the fries with 30 ml (2 tbsp) cornflour and half of the Cajun seasoning.

6. 6

   Rest on a tray

   Arrange the dried fries on a parchment-lined baking tray and leave them for 20 minutes.

7. 7

   Fry the first time

   Fry the potatoes at 149°C (300°F) for 4 minutes.

8. 8

   Let the fries rest

   Remove the fries from the fryer and leave them to rest for 10 minutes.

9. 9

   Raise the temperature

   Increase the fryer temperature to 191°C (375°F).

10. 10

    Fry until crisp

    Fry the potatoes again for 2–5 minutes, according to how crisp you want them.

11. 11

    Season while hot

    Immediately toss the fries with the remaining Cajun seasoning.

What are Cajun French fries?

They are fried potato strips seasoned with a blend associated with Cajun-style cooking in Louisiana. The spice mix brings savoury, peppery flavour to a familiar snack or side.

This version uses a two-stage fry: a lower-temperature first cook followed by a hotter finish. A dusting of cornflour and seasoning helps give the outside extra texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 136 calories, 4g protein, 31g carbs, 0g fat.

The listed nutrition per serving is 136 kcal, with 31 g carbohydrate, 4 g protein and 0.4 g fat. Most of the carbohydrate comes from the potatoes; the small amount of protein is also mainly from the potatoes, while the listed fat is very low. Pair a portion with a protein-rich main and vegetables for a more balanced plate.

Choosing the potatoes

Russet potatoes are specified here; their starchy texture suits fries with a fluffy centre. Cut the strips to a similar thickness so they cook at roughly the same rate.

The recipe starts with peeled, thinly sliced potatoes and then calls for cutting them into long strips. Keep the strips as even as you can for a more consistent result.

Why soak and dry them

Iced water: the 30-minute soak is part of the method and gives the cut potatoes time to sit before frying.

Dry surfaces: drain and dry the fries thoroughly before adding the cornflour. Wet potatoes can make hot oil spit, and excess moisture can interfere with a crisp coating.

The cornflour coating

Light coating: toss the fries with the cornflour and half the seasoning, aiming for an even, thin dusting rather than clumps.

Tray rest: the recipe then leaves the coated fries on a parchment-lined tray for 20 minutes. Spread them out so they are not piled together.

Two-stage frying

First fry: cook at 149°C (300°F) for 4 minutes, then remove the fries and let them rest for 10 minutes.

Hot finish: raise the oil to 191°C (375°F) and fry for 2–5 minutes. The shorter end gives a less crisp finish; keep an eye on the fries and stop when they reach your preferred colour and texture.

Seasoning and serving

Add the remaining Cajun seasoning as soon as the fries come out of the fryer so it can cling to their hot surfaces. Taste before adding anything extra, as seasoning blends vary in saltiness.

Serve promptly as a snack or alongside a main dish. A fresh salad or crunchy vegetables make a useful contrast to the hot, crisp fries.

Recipe notes & tips

• Use a thermometer to check that the oil reaches both temperatures in the method.
• Dry the potatoes thoroughly after soaking before coating them.
• Fry in batches if needed so the potatoes have room in the fryer.
• Let the oil return to 149°C before starting another first-fry batch.
• Season the fries immediately after the final fry.

Variations

• Adjust the heat: use a milder Cajun seasoning blend for a gentler spice level.
• Add garlic: toss in a little garlic powder with the seasoning for a savoury variation.
• Add herbs: mix dried thyme into the Cajun seasoning for an extra herbal note.
• Serve with dip: offer a favourite dipping sauce alongside the freshly fried chips.
• Try sweet potatoes: use sweet potatoes instead, checking them closely as their texture and cooking time may differ.

Common mistakes to avoid

• Uneven strips: cut the potatoes to a similar thickness so they cook more evenly.
• Damp fries: dry them thoroughly after soaking to reduce spluttering and help the coating adhere.
• Crowded fryer: cook in batches so the fries have space and the oil temperature can recover.
• Skipping the rest: leave the fries for the full 10 minutes between frying stages as the method directs.
• Late seasoning: add the remaining Cajun blend as soon as the fries come out so it sticks.

How to store

For the best texture, serve the fries straight away. If you have leftovers, refrigerate them in a covered container for up to 3 days and reheat in a hot oven or air fryer until hot and crisp; they will not be quite like freshly fried fries.

Frequently asked questions