Cajun Fries
Crispy cajun fries, baked or air fried, this method produces flavorful and delicious crispy edged fries with a pillowy soft interior.
Servings: 4
Calories: 235kcal
Equipment
Ingredients
- 4 Large russet potatoes or Yukon Gold for a creamier texture
- 2 tablespoons Olive oil
- 2-3 teaspoons Cajun seasoning use homemade for ultimate flavor control!
- 1 teaspoon Cornstarch for extra crispiness
- Kosher salt optional, depending on your seasoning blend, to taste
Instructions
Air Fryer Method
- Prepare the Potatoes: Wash and peel the potatoes (optional). Cut them into even strips about 1/4-inch thick for consistent cooking.
- Soak: Place the potato strips in a bowl of cold water for at least 30 minutes to remove excess starch. Drain and pat dry thoroughly.
- Season: Toss the potato strips in olive oil, then sprinkle with Cajun seasoning and cornstarch. Mix well to coat evenly.
- Air Fry: Preheat your air fryer to 400°F (200°C). Spread the fries in a single layer in the basket, avoiding overcrowding. Cook for 15-20 minutes, shaking the basket halfway through.
- Serve: Enjoy immediately with your favorite dipping sauce!
Oven Method
- Preheat Oven: Heat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Prepare and Soak: Follow the same steps to cut, soak, and dry the potatoes.
- Season: Toss the fries with olive oil, Cajun seasoning, and cornstarch. Spread them out in a single layer on the prepared baking sheet.
- Bake: Roast the fries for 30-35 minutes, flipping them halfway through for even crispiness.
- Serve: Sprinkle with additional Cajun seasoning if desired, and serve hot.
Notes
Tips for Extra Crispy Fries
Soak the Potatoes: Soaking removes excess starch, which helps the fries crisp up better. I like to soak them in a little ice water with a teaspoon of salt for 30 minutes, then pat them dry and bake or air fry. While not necessary, it means super crispy exterior with pillowy soft interiors.
Dry Thoroughly: Pat the potatoes completely dry after soaking to avoid steaming instead of crisping.
Use Cornstarch: This secret ingredient creates a crispy exterior.
Don’t Overcrowd: Whether in the air fryer or oven, spread the fries out in a single layer for even cooking.
Soak the Potatoes: Soaking removes excess starch, which helps the fries crisp up better. I like to soak them in a little ice water with a teaspoon of salt for 30 minutes, then pat them dry and bake or air fry. While not necessary, it means super crispy exterior with pillowy soft interiors.
Dry Thoroughly: Pat the potatoes completely dry after soaking to avoid steaming instead of crisping.
Use Cornstarch: This secret ingredient creates a crispy exterior.
Don’t Overcrowd: Whether in the air fryer or oven, spread the fries out in a single layer for even cooking.
Nutrition
Calories: 235kcal | Carbohydrates: 39g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 12mg | Potassium: 911mg | Fiber: 3g | Sugar: 1g | Vitamin A: 495IU | Vitamin C: 12mg | Calcium: 30mg | Iron: 2mg