Crunchy Baked Cajun Fries (Oil-Free!)

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5 from 13 reviews

Oil-free Crunchy Baked Cajun Fries. They are crispy and spicy on the outside, tender inside, and will hook you from the first bite. Simple ingredients, so easy to make, and gluten-free.



For The Fries

For Serving



  1. Preheat your oven to 425˚F and line a baking sheet with parchment paper or silicone mat.
  2. Wash and scrub your potatoes. Place them in a pot or large sauce pan and cover with water. Boil the potatoes over high heat for 20-25 minutes. Using a fork or knife, you should be able to easily pierce and remove. You don’t want the potatoes to fall apart or crack, but they should be farily cooked almost all the way through.
  3. Once the potatoes are finishing boiling immediately drain the hot water and soak them in cold water for 5 minutes then transfer them to a cutting board until the potatoes are cool to the touch.
  4. Slice the potatoes into small wedges or strips and spread in a single layer on the lined baking sheet. Don’t overcrowd or they want cook as well. I like to bake these cajun fries in a couple of smaller batches instead of one big batch. It just seems to yield better results. Also, if some of the fries break apart don’t freak out. That’s a good thing! Throw them on the baking try because they will turn into those delicious little crispy bits. 
  5. Sprinkle with desired amount of cajun seasoning. Using your hands, GENTLY, turn the potatoes if you wish to make sure all sides are coated with cajun spice mixture.
  6. Place the potatoes in the oven and bake for 10-15 minutes. Then, turn the pan around and bake for another 10 minutes. Remember, every appliance is different so depending how crispy and brown you want you fries the cooking time may vary. A good rule of thumb is just to watch the fries and make sure the edges are cooked. I tend to like my fries almost burnt but that doesn’t look good for a picture 😉
  7. Remove, salt and pepper to taste (if needed), and enjoy!



Convection: If you have a convection setting on your oven use it. This will help the fries cook more evenly and in less time. Yes, I do use the regular setting because I forget and it doesn just fine. The cooking time is a little longer.

Don’t Crowd: Give your spuds some space and spread them taters out so they’ll cook more evenly. I suggest you make in a couple of smaller batches for maximum results. 

Be gentle: when tossing or coating the potatoes with the cajun spice be gentle. But, if a few of the potatoes fall apart don’t have a cow. Those little bits will cook up all nice and crunchy. 

Use a sharp knife: Use a good knife that’s sharp when slicing the wedges or strips. A dull knife will press into the potatoes and only cause you great pain in your search for perfectly baked french fries.

Boil: DO NOT SKIP THIS STEP! Boiling is the secret to making crispy baked cajun fries. It’s what makes the soft and tender on the inside and crunchy on the outside.

Save and store: This is a great recipe for making ahead of time. You can boil the potatoes and store them in fridge for up to a week before using them. And, you can store them uncovered. Winning!