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Get ready to bring the golden, crispy goodness of your favorite fast-food fries right into your own kitchen! These homemade fries are thick-cut, fried to perfection and seasoned with a homemade Cajun spice mix. If you’ve been craving that signature crunch and spicy punch, this recipe will satisfy all your fry-loving dreams.

overhead view of fries in a basket, tossed in a dust of cajun flavours with a small cup of garlic mayonnaise.

This recipe has been years in the making. I first found my love for Cajun seasoning when we got totally hooked on our one-pan spicy Cajun sausage pasta. It still lives rent-free in my mind – in the best way possible! Around that time, I decided to develop a Cajun fries recipe to use that spice mix I love so much. This recipe testing led to another all-time favourite of mine – copycat taco bell nacho fries! But, back to the reason you’re here.

Let’s be honest – frozen fries are fine in a pinch, but homemade fries? That’s where the real magic happens! There’s something so satisfying about slicing your own potatoes, then frying and tossing them in the perfect blend of spices. Creating something for yourself with flavours you love takes the obsession to a whole new level. Trust me, once you try these, you’ll wonder why you ever settled for anything less.

Want extra crispy fries? Fry them twice! A quick first fry at a lower temperature, followed by a second fry at high heat, makes all the difference. See the notes section in the recipe card for this method!

What are Cajun fries? 

Cajun fries were popularized by Popeyes, a fast-food chain known for its Louisiana-inspired menu. The fries are seasoned with a blend of bold spices: smoked paprika, garlic powder, cayenne pepper, onion powder, thyme and oregano, which are some of the key flavours in Cajun cuisine. Popeyes helped bring Cajun fries to a wider audience, making them a staple on their menu.

This is my levelled-up version of the fast food favourite! Thick-cut russet potatoes, soaked in an ice bath for maximum crispiness, then fried.

fresh sliced French fries from russet potatoes held in one hand over a white background.
Peel and slice the potatoes into 1/4″ wide French fries with a sharp knife and cutting board.
overhead view of fries placed into a bowl of ice water on a white background.
Transfer fries into a large bowl of ice water for at least 10 minutes, and up to 30 minutes to remove excess starch.
overhead view of fries being dried after being dunked in an ice bath prior to frying.
Rinse fries in a strainer to remove any remaining starch and let dry on paper tower for 3-5 minutes.
overhead photo of cajun seasoning mixed in a jar on a white background.
Meanwhile, mix your quick and easy Cajun seasoning with the below ingredients.
overhead picture of fries set on a cooling rack after being fried.
Bring 1 1/2″ of heat safe cooking oil to 400 degrees in a frying pan or pot, and add the fries in 2-3 batches. Once beginning to brown, remove from oil and add to cooling rack to dry and cool.

Why soak fries in an ice bath?

Soaking your fries in ice water before cooking is the secret to crispy perfection. This simple trick helps remove excess starch, which prevents sogginess. It also keeps the fries from sticking together when frying—because no one wants a clump of fries! Let them soak for at least 30 minutes for the best results.

How to enjoy your Cajun fries

These crispy fries are the perfect side to just about any comfort food you love. Serve them up with a juicy burger (this smash burger with bruschetta topping should be top of your list), pile them next to a plate of fried chicken fingers, or load them with melted cheese and vegan bacon bits for an indulgent twist. You can even dunk them in ranch, spicy mayo, or classic ketchup – the possibilities are endless!

overhead view of fries in a basket, tossed in a dust of cajun flavours with a small cup of garlic mayonnaise.

Why frying is the best cooking method 

When it comes to getting that golden, crispy texture, frying is the way to go – whether you prefer frying in a pan like us, or deep frying in a real fryer. Unlike baking, which can sometimes leave fries a bit dry, frying locks in that perfect balance of crispy edges and soft, fluffy centers. Plus, it gives you more control over the cooking process, ensuring that every fry is cooked just right.

Frying Alternative

If you want the crunchy delight of Cajun fries but don’t want the deep frying inconvenience, try air frying them with a drizzle of oil in smaller batches at 400 degrees for 15-20 minutes until golden brown.

Greg’s tips for the best cajun fries

  • Use russet potatoes for the best texture—they’re starchy and crisp up beautifully.
  • Don’t forget to rinse off the excess starch in cold water after giving the fries an ice bath!
  • Season your fries right after frying so the spices stick better.
  • Store leftovers in an airtight container and reheat in an air fryer or oven at 375°F until crispy again.
overhead view of fries in a basket, tossed in a dust of cajun flavours with a small cup of garlic mayonnaise.

Enjoy! If you make this recipe or just love the look of it and think someone else should try it, feel free to share it on Facebook or Instagram, don’t forget to tag us @itslivb and @gregsvegangourmet! We also appreciate it if you leave  a comment below with a recipe rating! Thank you for browsing! 😊

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overhead view of fries in a basket, tossed in a dust of cajun flavours with a small cup of garlic mayonnaise.

Cajun Fries with Homemade Spice Mix (Popeyes Copycat)

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Description

These homemade copycat cajun fries are thick-cut, perfectly seasoned, and fried to perfection. If you’ve been craving that signature crunch and spicy punch, this recipe will satisfy all your fry-loving dreams!

Ingredients

Fries:

  • 2 lb (approx 3-4) russet potatoes
  • 4 cups canola oil, or other heat safe oil
  • 1 tbsp minced parsley, for topping

Cajun Seasoning:

  • 1 ½ tbsp smoked paprika
  • 1 tbsp salt
  • 1 tbsp garlic powder
  • ½ tbsp onion powder
  • ½ tbsp ground black pepper
  • ½ tbsp cayenne pepper
  • ½ tbsp dried oregano

Instructions

  1. Prepare ice bath by filling a large bowl with cold water and ice cubes. Line a baking tray with paper towel and set aside for step 6.
  2. Peel and slice the potatoes into 1/4″ thick fries, placing them directly into ice bath for at least 30 minutes.
  3. Drain fries and rinse thoroughly to remove excess starch. Place fries on a cooling rack.
  4. Add canola oil to a deep medium sized pot and heat to 325 degrees F.
  5. Meanwhile, mix the cajun seasonings ingredients together in a small dish.
  6. When oil is heated, divide the fries into 3 batches and add one batch to the hot oil. Small bubbles should instantly form around the fries. When fries are lightly browned, remove from heat and place on paper towel-lined tray to cool. *See note for extra crispy fries by double frying*. 
  7. Toss cooked fries in a bowl with 1/3 of the cajun seasoning. The best time to coat your fries is directly out of the fryer! Repeat with remaining batches.
  8. Add fries to a serving platter or basket and serve with your favourite dipping sauce.

Notes

  • if you want extra crispy fries, try tossing the smaller batches if the fries in a light dusting of corn starch after the first round of frying. Fry again – don’t leave them too long, only until brown and slightly crispier – then remove from oil and toss in the cajun seasoning.

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