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.
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.
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.
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.
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.
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.
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!
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katelon says
Sounds great!
Andrea| Cooking with a Wallflower says
Thank you!
John says
Wow! Fries are heavenly and this looks soooo good!
Andrea| Cooking with a Wallflower says
Thank you so much, John!
soknitsome says
Yum – this sounds like the perfect way to have fries and not eat too unhealthily 😉
Andrea| Cooking with a Wallflower says
I hope you’ll like them! I’m addicted to them lol
janstring says
Yummy!!!!
Andrea| Cooking with a Wallflower says
Thank you so much, Janice!
Reflections says
Just in time for the football games this afternoon. These will go great with my kale salad. 🙂
Andrea| Cooking with a Wallflower says
I really hope you’ll like these fries =)
neihtn2012 says
You asked about this a few days ago: most of the time I can’t post any comment to your blog. I think there is some issue with wordpress, but don’t know what it is. Anyway, today this comment is going to be posted so I want to say this: I enjoy reading your blog and find it very interesting, informative. Your photos are excellent!
Andrea| Cooking with a Wallflower says
Thank you so much! I don’t know why WordPress won’t let you comment on my posts. I’ll have to see if I can find out what is causing it. Thanks for letting me know =)
Simply Wanda says
Once again, I will have to try this recipe. The best fries are the ones with their peels, it adds more flavor. I just happen to have two potatoes that need to be eaten.
Andrea| Cooking with a Wallflower says
I really hope you’ll like these fries =)
Khadeejah says
Ah, these are so gorgeous… I really want to try making some for myself soon. (I love food. You have yourself a new fan.)
Andrea| Cooking with a Wallflower says
Thank you so much! I hope you’ll like these fries =)
Khadeejah says
May I ask what exactly goes into Cajun seasoning? I’m not sure how easily I’ll be able to find a ready mix, so it would help to know the individual ingredients as well.
Andrea| Cooking with a Wallflower says
I don’t make my own Cajun seasoning, so I’m not exactly sure the portions but it includes black pepper, red pepper, chili pepper, garlic powder, salt, and occasionally paprika. Hope that helps! =)
maureenc says
Interesting to note that you don’t peel your spuds!
Andrea| Cooking with a Wallflower says
I took off some of the skin, but didn’t remove all of it. It’s fine as long as you scrub the skin well. I only leave the skin on for fries. For mashed potatoes, I remove it. And with baked potatoes, I don’t eat it. lol
throwbackwords says
Amazing!
Andrea| Cooking with a Wallflower says
Thank you!