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
- 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.
- Peel and slice the potatoes into 1/4″ thick fries, placing them directly into ice bath for at least 30 minutes.
- Drain fries and rinse thoroughly to remove excess starch. Place fries on a cooling rack.
- Add canola oil to a deep medium sized pot and heat to 325 degrees F.
- Meanwhile, mix the cajun seasonings ingredients together in a small dish.
- 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*.
- 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.
- 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.