Copycat Popeyes Cajun Fries Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">1 kg russet potatoes (about 5-6 medium potatoes)</li><li class="ingredients-single-item">2 litres vegetable oil for frying</li><li class="ingredients-single-item">For the Cajun Seasoning:</li><li class="ingredients-single-item">2 tbsp paprika</li><li class="ingredients-single-item">1 tbsp garlic powder</li><li class="ingredients-single-item">1 tbsp onion powder</li><li class="ingredients-single-item">1 tbsp cayenne pepper (adjust to taste)</li><li class="ingredients-single-item">1 tbsp dried oregano</li><li class="ingredients-single-item">1 tbsp dried thyme</li><li class="ingredients-single-item">1 tsp black pepper</li><li class="ingredients-single-item">1 tsp white pepper</li><li class="ingredients-single-item">2 tsp salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Deep fryer or large, heavy-bottomed pot</li><li class="equipment-single-item">Digital cooking thermometer</li><li class="equipment-single-item">Heat-resistant slotted spoon or spider</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Paper towels</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Wash and scrub the potatoes thoroughly, then pat them dry with paper towels. You can either peel them for authentic Popeyes-style fries or leave the skin on for extra texture and nutrients.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Cut the potatoes into even sticks about 1 cm thick – consistency is key for even cooking. Place the cut fries in a large bowl of cold water for at least 1 hour (or up to overnight in the refrigerator). This removes excess starch, which helps create crispier fries.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the potatoes are soaking, prepare the Cajun seasoning by combining all spices in a small bowl. Mix thoroughly to ensure even distribution of flavors. The blend of peppers gives the characteristic heat while herbs add aromatic depth.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Drain the potatoes and pat them completely dry with paper towels. Excess moisture will cause dangerous oil splatter and prevent proper crisping.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Heat oil in your fryer or pot to 160°C. Working in small batches to avoid overcrowding (which lowers oil temperature), fry the potatoes for 4-5 minutes until they're soft but not yet golden. This first fry cooks the inside of the potato.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Remove the par-cooked fries with your slotted spoon, drain excess oil, and spread them in a single layer on a paper-towel lined baking sheet. Allow to cool completely, about 30 minutes. For extra crispy results, you can refrigerate them for 1-2 hours at this stage.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Increase oil temperature to 190°C. Working in small batches again, fry the potatoes a second time for 3-4 minutes until they develop a golden, crispy exterior. The double-frying method creates that signature fast-food texture – fluffy inside and crispy outside.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Transfer hot fries to a large mixing bowl lined with paper towels to drain briefly, then quickly remove paper towels and sprinkle generously with the Cajun seasoning mixture while the fries are still hot and slightly oily, which helps the seasoning adhere.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Toss the fries gently to coat evenly with seasoning. If you prefer extra spicy fries like Popeyes, don't hesitate to add more of the Cajun blend. Serve immediately while hot and crispy for the authentic experience.</li></ol>