This improved method produces PERFECT French fries. They are crisp on the outside and tender on the interior, with a Cajun spice blend on top for maximum flavor.
This method produces crispy fries with a great flavor. There are only a few ingredients, and no complicated equipment is required. We’ll show you exactly how to do it!
How to make Crispy Baked Fries
You’re at the right place if you’ve wondered how to bake french fries that are crisp on the outside but not dry on the inside.
Boil potatoes first before baking. You’ll need to cut the potatoes into strips or wedges after they have been boiled until tender.
Second tip: Do not overcrowd the potatoes. You want to leave plenty of room between the baking sheets and cook them one at a time.
Cajun Seasoning
We chose a cajun flavor to season these fries!
Cajun cuisine originated in Louisiana’s south. The name comes from the French colonists who were forced to leave the Acadia region in Canada and settled there.
Cajun seasoning, along with celery, onion, and bell peppers, is a key ingredient in Cajun cooking.
Cajun seasoning is typically made up of spices like paprika and garlic powder. It also includes salt, pepper, cayenne, and herbs, such as oregano and thyme.
This Cajun-inspired mix is a little different from the usual, as we have omitted the onion powder in favor of smoked paprika to give it a smoky taste.
Ingredients
POTATOES
- Three medium russet potatoes (scrubbed/organic if possible).
- Water for cooking
- One pinch of salt
CAJUN SPICE BLEND
- 1 1/2 tsp smoked paprika
- 1 tsp Garlic powder
- Oregano dried (or fresh minced oregano): 1 tsp
- 1/4 tsp dried or fresh thyme
- Half a teaspoon of sea salt
- 1/4 tsp Black Pepper
- 1/8 tsp cayenne pepper (omit for less heat)
FOR SERVING optional
- Ketchup
- No-Honey Mustard Sauce
Instructions
- If you have a convection oven, use it. The fries will cook quicker and become crisper on the edges. No worries if you don’t own a convection oven. It will just take a little longer to bake. Convection is a simple way to speed up the process.
- Set aside one large or two smaller baking sheets and line them with parchment paper, silicone baking mats, or baking sheets. See notes on how to cook large quantities of fries.
- Leave the skins on your potatoes after you have washed and scrubbed them. Add potatoes to a large pot or saucepan and cover the surface with water. Add a pinch of salt.
- Bring the potatoes to a boil on high heat. Cook until a knife can be easily inserted and removed. This will take between 25-35 minutes, depending on their size. The potatoes should not be falling apart or cracking, but they should be soft and cooked through. Allow to cool for 5-10 minutes on a cutting surface.
- Note: You can store the boiled potatoes in the refrigerator (uncovered) for 3-4 days. Then, slice them and bake. If not, continue to the next step.
- As the potatoes cook, combine all spices in a small bowl. Stir to combine. Seasonings can be adjusted according to taste. Add more salt, cayenne pepper for heat, herbs, smoked paprika, garlic powder, or smoked paprika to enhance the flavor. Set aside. Keep the leftovers sealed for three months at room temperature.
- After the potatoes have cooled, cut them into small, even wedges or stripes. It’s normal if the fries are broken in some places. They are my secret favorite because they become extra crispy after baking. Handle the pieces gently to avoid cracking. The key is to use a sharp blade and handle gently.
- Sprinkle the Cajun spice mixture on top of the potatoes and transfer to the baking sheets. Lift one side of parchment paper and gently toss potatoes with the spices. It is easier to handle the potatoes this way than by hand.
- To ensure an even cook, bake for 20-25 mins. Flipping/tossing the pan at 15 minutes will help to achieve this. The fries can be cooked more evenly by turning the pan. The fries should be golden brown with crispy edges. Continue baking until desired results are achieved!
- Serve immediately. Sprinkle with more salt or pepper if desired. The fries are great on their own but can be elevated by adding ketchup or our no-honey mustard sauce.
- It is best to eat leftovers as soon as possible, but they can be kept in the fridge for up to two days. Reheat in the oven or on the stovetop at 375 degrees F (190C). These are not freezer-friendly (unless you freeze the boiled, sliced, and seasoned potatoes before baking – when cooking from frozen, cook times will need to increase).
