Baked Cajun Fries

Baked skinny fries flavored with Cajun seasoning for a spicy kick. Delicious, simple to make, and healthier than the restaurant version, these crispy fries are so very addictive. 

Baked Cajun Fries | Cooking with a Wallflower

How do you like your fries?

There are so many variations out, and I love almost all of them. Just not the soggy ones. Because let’s be honest, soggy fries are not fries. At least, not in my eyes.

A family friend came over the other night and gave us a box full of potatoes because her family had so many they couldn’t finish them all. I knew I had to do something with these potatoes before they start growing roots. And since I’ve been craving fries…

In today’s recipe, I want to share with you my Cajun fries. These fries are amazingly crispy and well seasoned with just a little bit of a spicy kick. I could sit there all day and munch on these. And since my fries are baked and not fried, there’s not too much oil. Perfect for me! I feel less guilty about devouring these and hogging them all for myself.

Baked Cajun Fries | Cooking with a Wallflower

I tried two separate batches to figure out how much seasoning to add. My first batch was super salty because I over seasoned them. Whoops. But that second batch, oh that second batch was just perfectly seasoned. Of course, you can beg to differ. That’s okay. If you need more seasoning, go ahead and add more, I won’t argue.

I love the simplicity of these fries. You’ll need about 25 minutes and just five ingredients. What more can you ask for, right?

Oh! They’re gluten-free and vegan.

Baked Cajun Fries | Cooking with a Wallflower

Preheat the oven to 425oF. Line a baking sheet with foil and grease with olive oil or nonstick cooking spray. Please don’t forget this part! Otherwise, the fries will stick to the foil and you’ll have a hard time getting them off.

Cut a medium to large potato into fries, about ¼ inch. If the fries are thick, it’ll take longer to become baked and crispy. The thinner fries take less time to become crispy. Each potato should serve one person.

Baked Cajun Fries | Cooking with a Wallflower

In a clean plastic bag or a Ziploc bag, add one tablespoon of cornstarch and one teaspoon of Cajun/Creole seasoning. The cornstarch will help make the fries crispier. Shake the bag until the seasonings are evenly mixed. Add the potatoes to the bag, and shake the bag until the potatoes are evenly covered with the cornstarch and Cajun/Creole seasoning.

Baked Cajun Fries | Cooking with a Wallflower

Place the potatoes onto the baking sheet in one layer. You want them in one layer so that they would cook evenly.

Drizzle one teaspoon of olive oil over the fries making sure the surfaces of the fries are lightly covered in oil. Use more if needed. If they’re not covered in oil, the cornstarch will not help the fries become a golden brown. Instead, it’ll look like cornstarch, a white powder over your fries. Not what we’re looking for. So make sure that the surfaces of your fries are lightly coated with olive oil.

Baked Cajun Fries | Cooking with a Wallflower

Place the baking sheet into the oven and bake for 10 minutes. Remove the baking sheet from the oven and turn the fries over. Bake for an additional 5 minutes. Depending on the size of your fries, some may bake faster than others. You might have to remove some that are done earlier so that they don’t become burnt.

Remove the fries from the oven and allow them to cool for a bit. Move the fries over to a bowl or plate and sprinkle chopped parsley on top for garnish.

Serve the fries warm. Enjoy!

Baked Cajun Fries | Cooking with a Wallflower

Baked Cajun Fries | Cooking with a Wallflower

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Baked Cajun Fries

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 1 serving

Baked Cajun Fries

Baked skinny fries flavored with Cajun seasoning for a spicy kick. Delicious, simple to make, and healthier than the restaurant version, these crispy fries are so very addictive.

Author: Andrea Giang

Ingredients

1 medium to large russet potato

1 ½ teaspoon olive oil

1 tablespoon cornstarch

1 teaspoon Cajun/Creole seasoning

½ teaspoon parsley, chopped (optional)

Directions

Preheat the oven to 425oF. Line a baking sheet with foil and grease the surface with olive oil or nonstick cooking spray. Don’t skip this step. Otherwise, the fries will stick to the foil.

Slice the potato into ¼ inch fries. If the potatoes are thin, they will become crispy and golden brown faster.

In a plastic bag or a Ziploc bag, add cornstarch and Cajun/Creole seasoning. Close the bag and shake it to evenly mix the two ingredients. Add the fries to the bag and shake to evenly coat the potatoes with the cornstarch and seasoning mixture.

Place the potatoes onto the baking sheet in one layer. This will allow the potatoes to bake evenly.

Drizzle olive oil over the potatoes, making sure that all the surfaces are lightly coated with the oil.

Place the baking sheet into the oven and bake for ten minutes. Then turn the fries over and bake the potatoes for another five minutes until they become golden brown and crispy.

Remove the baking sheet from the oven and allow the fries to cool for a few minutes. Plate the fries and sprinkle chopped parsley on top as garnish.

Serve the fries warm.

http://cookingwithawallflower.com/2014/09/14/baked-cajun-fries/

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115 comments

  1. Pieter Navis says:

    :-) Since i have an oven and love potaties, i’ve been trying this myself too! Love the recipee, though i’m not sure whether i’ll like the cayun flavors :)

    The cornstarch sounds like a good addition for me, just have to figure out whats it called in Dutch :)

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