This copycat recipe for Popeyes Cajun Fries is so good and super easy you'll be glad you tried it at home. Fluffy on the inside and crispy and full of delicious flavor outside, you won't be able to stop reaching for them.
Yes, they are that much better than regular fries.
If y'all are here, it's because you're a fan of popeyes fries as much as me - I also love their mashed potatoes with Cajun gravy, red beans and rice and their green beans, but the fries are the best.
I think they're awesome and as soon as I had eaten them a few times I was determined to try to recreate them at home.
This is a regular side for us, especially if we're making barbecue, we make Cajun Rice too quite often. Or we also make Crispy Potatoes in the Instant Pot too.
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Groceries you'll need: Ingredients
See recipe card for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Wash the Russet Potatoes well, rubbing under the water. With a sharp knife carefully cut into even ¼" fries (of similar size).
- Step 2: Soak these fries in ice water for 30 minutes before cooking. Drain and rinse them again. Pat dry with paper towels so that they are totally dry and free from excess moisture.
- Step 3: Deep fry in vegetable oil (or canola oil) for about 5 minutes - or until golden brown in color.
- Step 4: Remove from the oil and drain on kitchen towel. Sprinkle with the Creole Seasoning while still hot. Serve with a dipping sauce of your choice. I like a seasoned mayonnaise.
The typical contents of my Creole Seasoning are:
- Freshly ground black pepper
- Dried Thyme
- Dried Parsley
- Garlic Powder
- Onion Powder
- Cayenne Pepper
- Cornstarch
- Chili powder
- Salt
- Paprika
- Dehydrated Garlic
For a full rundown on how to make this homemade seasoning see my recipe here.
Hint: Adding the cornstarch to the seasoning is a good idea to help stop the seasoning from clumping up.
Recipe variations and substitute ideas
- Fries - frozen French Fries will not be as good, but it can make do if you have no potatoes at all. The special seasoning will make them taste somewhat like Popeyes fries. If you use Waxy potatoes those will also not be as good as you won't quite get that good crisp to them - use non-starchy potatoes.
- Seasoning - you could use your own Cajun Seasoning instead (it's practically the same) or a Season All type seasoning (just add cayenne)
- Cooking Oil - I used Vegetable Oil, but Canola Oil will work just as well or any oil that has a high smoking point.
- Cayenne - add a pinch of Cayenne powder for heat.
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Necessary gear: Equipment
For deep frying homemade fries I like to use an electric deep fryer because it holds the temperature to exactly what I want it to. If you don't have one though feel free to free in a pot on the stove.
Watch that temperature though. If you don't have a thermometer use a wooden spoon. If bubbles form around the wood then the grease is hot enough.
Next time you could try this Boudin Balls recipe, talk about a classic Cajun treat!! Try making your own Boudin Sausage at home.
Or my Fried Chicken and Waffles. These Fried Bowtie Pasta chips are awesome too.
How to store leftovers
For future use, once they have cooled then you could store the remaining fries in an airtight container (sealed container or zip lock bag), along with a little paper towel, in the refrigerator for up to 4 days.
To reheat them I would definitely use the air fryer, or if you don't have one use the oven at a high heat (about 475°F).
Mel's kitchen notes
Try cooking these copycat Popeyes fries in the oven instead. Coat the fries in oil first with your hands making sure they're all coated, then line a baking sheet in a single layer. Bake for 10-15 minutes at 475°F for the best fries.
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Popeyes Cajun Fries
Ingredients
- 3 Pounds Russet Potatoes
- 2 teaspoons Creole Seasoning
- Vegetable Oil for cooking
Instructions
- Wash the potatoes well.3 Pounds Russet Potatoes
- Slice into ¼" thick fries but cutting the potatoes lengthways first then slicing into fries.
- Put the fries into a bowl of ice water and allow to sit for 30 minutes. Drain and rinse again.
- Pat dry with paper towels.
- Heat the cooking oil to 375°F and drop the fries into a basket. Cook in batches to not overcrowd, if necessary.Vegetable Oil
- Fry for about 5 minutes, until the fries are golden brown. Remove from the oil and allow to drain on paper towels.
- Sprinkle with the Creole Seasoning while the fries are still hot.2 teaspoons Creole Seasoning
Notes
Nutrition
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