There’s something undeniably craveable about Five Guys Cajun French Fries. Crispy, golden brown, and generously coated with bold Cajun spices, they’ve become a fast-food cult favorite — and for good reason.
These fries strike the perfect balance between smoky, spicy, salty, and crispy. And the best part? You can make them at home with just a few ingredients and some smart kitchen technique.
This copycat Five Guys Cajun fries recipe brings you all the flavor and texture of the original — tender insides, crispy outsides, and that signature deep-orange Cajun coating.
Whether you’re serving them alongside a burger, sandwich, or enjoying them straight from the pan, this recipe will win over anyone who loves big, bold flavor.
Why You’ll Love This Recipe
These homemade Cajun fries taste just like (or even better than) what you get at the restaurant. They’re double-fried for that irresistible crunch, and the spice mix is easy to make with pantry staples.
You can adjust the seasoning to your preferred spice level, and they reheat beautifully if you manage to have any leftovers. This is comfort food done right, and perfect for weekend cooking, game day, or whenever the craving hits.
What You’ll Need
For the Fries:
- 4 large russet potatoes, skin on
- Vegetable oil, for frying
- Cold water, for soaking
- Kosher salt, to taste
For the Cajun Seasoning:
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper (adjust to taste)
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- ¼ teaspoon white pepper
- ¼ teaspoon salt
Pro Tips
- Use russet potatoes – They have the ideal starch content for crispy-on-the-outside, fluffy-on-the-inside fries.
- Soak and dry well – Soaking the fries removes excess starch, while drying ensures they crisp up instead of steaming.
- Double-fry for crunch – First fry cooks the inside, the second creates that classic crispy shell.
- Season immediately – Toss the fries in Cajun seasoning as soon as they come out of the oil so the flavor sticks.
- Test your oil temperature – Aim for 325°F for the first fry, 375°F for the second. Use a thermometer for best results.
Tools Required
- Large mixing bowl
- Cutting board and sharp knife or fry cutter
- Dutch oven, deep fryer, or large heavy-bottomed pot
- Slotted spoon or spider strainer
- Paper towels
- Baking sheet with wire rack (optional, for draining)
- Thermometer (optional but recommended)
- Small bowl for spice mix
Substitutions and Variations
- No fryer? Use a heavy Dutch oven on the stove with a thermometer for precise oil temperature.
- Baked version: Toss cut fries in oil and bake at 425°F for 30–40 minutes, flipping halfway through. Then add the Cajun seasoning.
- Air fryer method: Cook at 375°F for 18–22 minutes, shaking the basket occasionally.
- Add Parmesan: Sprinkle freshly grated Parmesan over the seasoned fries for an extra savory bite.
- Mild version: Reduce or omit cayenne and white pepper for a less spicy seasoning blend.
Make-Ahead Tips
You can prep the fries in advance by cutting and soaking them up to 12 hours ahead. Keep them submerged in cold water in the fridge, then dry thoroughly before frying. You can also make the seasoning blend days ahead and store in an airtight spice jar or container.
Instructions
1. Prep the potatoes
Wash and scrub potatoes well (leave the skin on). Cut into ¼-inch thick sticks using a knife or fry cutter. Place cut fries in a large bowl of cold water and soak for at least 30 minutes (or up to 12 hours).
2. Make the Cajun seasoning
In a small bowl, combine paprika, smoked paprika, garlic powder, onion powder, cayenne, oregano, thyme, black pepper, white pepper, and salt. Mix well and set aside.
3. Dry the fries
Drain the soaked potatoes and spread them out on a clean kitchen towel or paper towels. Pat completely dry — moisture will cause dangerous oil splatter and soggy fries.
4. First fry
Heat oil to 325°F in a Dutch oven or fryer. Working in batches, fry the potatoes for 3–4 minutes until pale and slightly softened. Remove with a slotted spoon and drain on paper towels or a wire rack.
5. Second fry
Increase oil temperature to 375°F. Fry the pre-cooked potatoes again, in batches, for 2–3 minutes until golden brown and crisp. Remove and drain.
6. Season and serve
While the fries are still hot, toss them with the Cajun seasoning. Serve immediately with ketchup or your favorite dipping sauce.
Leftovers and Storage
Store any leftover fries in an airtight container in the refrigerator for up to 2 days. Reheat in a 400°F oven or air fryer for 5–8 minutes until crisp again. Avoid microwaving, which will make the fries soggy.
Recipe FAQ
1. Can I skip the soaking step?
You can, but the fries will be less crispy. Soaking removes excess starch and improves texture.
2. What kind of oil is best?
Use a high smoke point oil like vegetable, canola, or peanut oil for frying.
3. How do I make the fries less spicy?
Reduce the cayenne pepper and white pepper, or leave them out entirely for a milder flavor.
4. Can I make the seasoning in bulk?
Yes! Multiply the quantities and store in a small jar for quick use anytime.
Spicy, Crispy, and Completely Addictive
These Five Guys Cajun fries are everything you want in a side dish — crunchy, flavorful, and just a little fiery. With a quick soak, two rounds of frying, and a perfect spice blend, they’re easy enough to whip up anytime you’re craving fast-food flavor at home.
Whether you serve them with burgers, wings, or all by themselves, these fries are guaranteed to disappear fast.
Give this recipe a try and let me know how it turns out. Did you tweak the seasoning or find the perfect fry thickness? Share your version in the comments — I’d love to hear how you made it your own.
