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3 Ingredient Cajun Fries Recipe | Chicken Wings Blog
Learn how to make simple and easy Cajun fries as good as any leading fast food chain does!
Type: Side Dish
Keywords: French Fries, Cajun Fries, Seasoned Fries, Cajun Seasoning
Recipe Yield: 3 Servings
Preparation Time: PT0H08M
Cooking Time: PT0H42M
Total Time: PT0H50M
- 2 Qt. Fry Oil
- 2-3 Lb. Russet Potatoes
- 1 Tbsp Tony Chachere's Original Creole Seasoning
- 1.5 Tsp Granulated White Sugar
- Parsley Flakes (Optional)
- Get out your sharp knife and cutting board and slice your potatoes into 1/4 to 1/2 inch wide slices. You can also optionally skin the potato before cutting them, but I like to leave the skin on for added texture and a rustic look.
- Next, place your potato slices into a bowl and cover entirely with cold water. Optionally add some salt in to help with flavor, but the purpose of the soak is to remove excess starch. By removing the starch, our fries come out crispier and fluffier! Leave in the fridge to rest for at least an hour.
- While your potato slices soak in the fridge, we can mix up our Cajun seasoning. In a bowl simply mix your Tony Chachere's Original Creole Seasoning and granulated white sugar. If you want to scale the recipe, it's a simple 2:1 ratio of Creole seasoning to sugar. Stir until homogenous and set aside until later.
- After at least an hour has passed, take your fries out of the fridge and strain out the water, patting dry your fries. The drier they are when you put them in the oil, the crispier they'll get! Pre-heat your oil to 350-375 degrees Fahrenheit and drop in reasonable size batches once hot. Let fry for 2-4 minutes and set aside. Repeat for all fries.
- Once you've fried all your potato one time, let the oil heat back up and then fry a second time for 2-4 minutes, or until a nice golden brown. If you haven't reached your desired color, leave them in for longer. Pull out of the fryer and allow excess oil to drip off. Transfer into a large mixing bowl and repeat frying for all remaining fries.
- Once all fries have been fried a second time (and are still hot), add in your seasoning mix to the bowl with the fries and toss thoroughly to combine. You can garnish with parsley at this point for color and serve however you like! Enjoy!
Like the title suggests, these crispy Cajun fries are super easy to make and quite simply delicious.
Made popular by some fast food chains such as Popeye’s and Five Guy’s Burgers and Fries, these fries are inspired and made for people who love those!
Best of all, they’re so simple to make that there isn’t a ton to say about them, so let’s jump in!
Here’s the short list of tools you’ll want to have handy in order to make these fries.
I have to admit, I feel like a real fry cook when I use my stainless steel mixing bowls to toss my fries with my seasonings.
They’re truly the most versatile thing in my kitchen that I use almost every time I cook.
Also, if you don’t have a deep fryer handy, that’s no problem.
Just make sure you purchase the following that you can use on your stove top instead!
The reason why you want an enameled cast iron dutch oven is that enamel is non-reactive.
Non-reactive surfaces do well when used for high heat and long term endeavors (like baking some teriyaki chicken!).
They don’t muddle the flavors and keep things nice and flavorful.
Lastly, the candy thermometer will clip nicely on the side of your dutch oven so you don’t have to continuously dip in an instant read thermometer.
An important part of cooking starches, getting rid of the excess starch really helps the end product.
While I only soaked my potatoes for an hour, you can do it overnight, which I recommend.
Your Cajun fries will come out much crispier on the outside and fluffier on the inside if you allow them to soak longer.
Some people say you can add salt to your water bath in order to help draw out some of the starch.
I don’t necessarily think it’s critical that you do, but if you want to add a little briny flavor to your fries, I don’t think it will hurt one bit!
At the end of the day, experimentation to finding your preferred method is key.
I won’t pretend that this recipe isn’t incredibly simple.
There’s only two ingredients.
Not really if you count all of the seasonings that make up Tony Chachere’s Original Creole Seasoning, of which there are a lot.
If you want to make this seasoning from scratch, I encourage you to go find a recipe that teaches you how to do that.
The purpose of this Cajun fries recipe is mostly to make some dank fries.
Now we’re finally down to something I love, frying.
Make sure you have a spider skimmer handy, unless you have a counter top deep fryer handy. Those usually have a fry basket built in.
My biggest takeaway from frying these Cajun fries is that they took longer than I expected.
Granted, I didn’t look up any recipe and just eyeballed it, but I will say that they shocked me with how long they took.
I imagine I could have achieved a quicker fry if I cut my fries into smaller pieces and if I fried them in smaller batches.
All that aside, look for the telltale golden brown color, indicating that your fries are done and you can’t go wrong!
Today we learned that even an easy recipe like this Cajun fries recipe can be delicious!
Sometimes even simple Cajun French fries are what you need as a pick-me-up.
Not to mention that they’re a snap to make for any sport watching event you may be hosting.
If you have anything to add to this, then let me know down in the comments below.
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Last of all, have an excellent day!