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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Andrea, you’re going to be my saviour when I start university next Sunday!
I hope you’ll find recipes that you’ll like =)
YUMMY!!
Thank you!
Looks very delicious! One of my favorites!
Thank you!
You’re Welcome! 🙂
such a great recipe!
I really enjoyed this post–both the writing and the photos!
Thank you so much! I’m so glad that you like my style of writing! It means a lot to me =)
I love this recipe, it looks delicious and I’ll be trying it out real soon. Thanks.
I really hope you’ll like it! =)
vegan and gluten free eh 🙂 – who’d have thought it potatoes and corn starch 🙂 jokes aside – these look lovely and having had a healthy tofu and eggplant dinner the thought of french fries is too too tempting, must try these – agree with you soft fries are in fact – soggs 🙂
I love tofu and eggplant! But potatoes are my weakness – fries, hash browns, tater tots, baked potatoes, chips – I love them all lol
ooh it is early morning here and you have just woken another potato craving…
lol. I hope you’ll satisfy your cravings! Sorry for the delay in reply. Sometimes comments end up in spam and I have to go through them to sort out real comments from spam.
Hi Andrea – gasp SPAM?? – really 🙂 no worries, no the cravings have not been satisfied but you just awakened them again!
I know, right? I don’t know why some of the comments end up in spam even though the person commented before. But I go through all the spam messages to make sure I don’t miss anyone.
good woman good tip will do ffrom now
Awesome.!!
Thank you!
Your blog is fantastic! I look forward to seeing more recipes!
Thank you so much!
Thanks for the tidbit about adding cornstarch to the Cajun/Creole seasoning mix to get a better crunch. But what’s in that seasoning mix is what I want to know…
To avoid added seasonings that just might include MSG or its many ‘other’ names such as natural seasonings… I make one with the following ingredients:
Garlic, lemon zest, paprika, sea salt, dried oregano and thyme, cayenne, white pepper and black pepper. I particularly love the lemon zest addition.
Thank you so much for the tip, Kathryn! I have not tried making my own Cajun seasoning, but your version sounds so tasty and flavorful! I’ll have to give it a try. Thanks again!
This looks and sounds delicious! Thanks for sharing! 🙂
You’re welcome, Anna! Hope you’ll like these fries!