Crispy Cajun Fries by Big Ks Que

Name: Crispy Cajun Fries
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 5 large russet potatoes; Ice and water; 2 tbsp salt; 1/4 cup cornstarch; 1/4 cup Cajun seasoning; Peanut oil

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Author

Big Ks Que

Hey yall ! My name is Kevin , but just Call me Bigk ! Backyard bbq is my passion, so back in 2020 we turned on the camera and started sharing our journey with yall. Come on in fix ya a plate , and welcome to the family -Big K

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Five large russet potatoes are cut into fries with the skins left on, then taken through an ice bath, a seasoned cornstarch coating, and two rounds in peanut oil. The process includes a 20-minute rest after the potatoes are mixed with the cornstarch and Cajun seasoning.

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Watch How to Make It

The first fry is set between 300-325°F for 4-5 minutes. After the potatoes come out of the grease, the oil is raised to 375°F for the second fry, which continues until the fries are golden brown and crispy.

A man pours raw, cut potato strips from a baking sheet into a red bowl filled with water and ice.

Ingredients You'll Need

Russet potatoes are the base for this recipe, and the skins stay on when the potatoes are sliced into fries. Ice, water, and salt are used together for the 25-minute ice bath before the potatoes are drained and dried.

Cornstarch and Cajun seasoning are added over the potatoes once they are arranged in a single layer on a baking sheet. Peanut oil is used for both frying stages, beginning at 300-325°F and then increasing to 375°F.

A wire basket filled with seasoned french fries inside an open deep fryer.

How To Make It

The instructions move from slicing and soaking to seasoning, resting, and frying. Keep the potatoes in a single layer on the baking sheet before adding the cornstarch and Cajun seasoning.

Slice the five large russet potatoes into fries, leaving the skin on each piece. Place the sliced potatoes in an ice bath, add the 2 tablespoons of salt, and leave them in the bath for 25 minutes.

Drain the potatoes after the ice bath and pat them really dry. Place them in a single layer on a baking sheet.

A wire basket filled with freshly fried French fries sitting inside a deep fryer.

Cover the potatoes with the 1/4 cup of cornstarch and 1/4 cup of Cajun seasoning, then mix well. Let the seasoned potatoes sit for 20 minutes before frying.

Heat the peanut oil to 300-325°F. Fry the potatoes for 4-5 minutes at that temperature.

Sliced raw potato strips on a dark rectangular baking sheet.

Remove the potatoes from the grease and increase the oil temperature to 375°F. Fry them again until they are golden brown and crispy.

A person in a light green t-shirt pours a white powder from a plastic container over raw potato strips arranged on baking sheets.

Frequently Asked Questions

Do I need to peel the potatoes for Crispy Cajun Fries?

No. Slice the russet potatoes into fries and leave the skin on.

How long should the potatoes soak in the ice bath?

Soak the sliced potatoes in an ice bath with salt for 25 minutes.

What coats the fries before frying?

Coat the dried fries with cornstarch and Cajun seasoning, mix well, and let them sit for 20 minutes.

How are the fries fried?

First fry them at 300-325F for 4-5 minutes. Remove them from the grease, increase the temperature to 375F, and fry until golden brown and crispy.

Wrapping Up

Recipe created by Big Ks Que for Trust Me Try It.

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