Five Guys-Style Cajun Fries (Double-Fried)

Why You’ll Love This Recipe

• Classic double-fry method delivers crisp, craggy edges and fluffy centers.
• Bold, well-balanced Cajun spice that clings to every fry.
• Familiar Five Guys vibes, made at home with simple pantry staples.
• Custom heat level—go mild or spicy without sacrificing flavor.

Grocery List

• Produce: Russet potatoes (2 lb), fresh parsley or scallions (optional garnish), lemon (for Cajun mayo, optional)
• Dairy: None
• Pantry: Peanut oil (or neutral frying oil), mayonnaise, malt vinegar, paprika, smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne, black pepper, white pepper, kosher salt, sugar (optional), hot sauce (optional)

Full Ingredients

For the Fries

• 2 lb (900 g) russet potatoes, skin on
• 2–3 qt (2–3 L) peanut oil (or neutral high-heat oil like canola/vegetable)
• 1 tsp kosher salt, plus more to taste

Cajun Seasoning (makes ~4 tbsp; use 1.5–2 tbsp for 2 lb fries)

• 1 1/2 tbsp sweet paprika
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp kosher salt
• 1/2 tsp cayenne pepper (reduce to 1/4 tsp for mild; increase to 3/4 tsp for spicy)
• 1/2 tsp freshly ground black pepper
• 1/4 tsp white pepper
• 1/2 tsp granulated sugar (optional, helps browning and balance)

Optional Cajun Mayo

• 1/2 cup (120 g) mayonnaise
• 1 tsp Cajun seasoning (from above), to taste
• 1 tsp fresh lemon juice or malt vinegar
• Optional: 1/2 tsp hot sauce

For Serving

• Malt vinegar, to taste
• Extra Cajun seasoning and kosher salt, for finishing
• Chopped parsley or thinly sliced scallions (optional)

Step-by-Step Instructions

Step 1: Scrub, cut, and rinse

Scrub the russets well and leave the skin on. Slice into 3/8-inch (10 mm) planks, then into 3/8-inch sticks. Rinse the cut potatoes under cold running water for 30–60 seconds until the water runs mostly clear—this removes surface starch that can cause soggy fries.

Step 2: Mix the Cajun seasoning

In a small bowl, combine all seasoning ingredients. This makes about 4 tablespoons; you will use 1.5–2 tablespoons to season the fries and can save the rest for later.

Step 3: Soak, drain, and dry

Place the cut fries in a large bowl of cold water and soak for 30–60 minutes. Drain, then spin in a salad spinner or pat dry very thoroughly with clean towels. Dry fries are essential for safety and crispness.

Step 4: First fry (blanch) at 300°F

Heat 2–3 quarts of oil in a deep, heavy pot (fill no more than halfway) to 300°F (149°C). Fry the potatoes in 2–3 batches for 6–8 minutes per batch, stirring occasionally, until tender, pale, and flexible but not browned. Do not crowd the pot. Transfer to a wire rack set over a sheet pan to drain.

Step 5: Rest and preheat for the second fry

Let the blanched fries rest on the rack for 10–30 minutes to let steam escape and the exterior set. For maximum shatter-crisp edges, chill the tray in the fridge or freezer for 30 minutes. Meanwhile, heat the oil to 375°F (191°C). If you like, set your oven to 200°F (93°C) to keep finished fries warm between batches.

Step 6: Second fry at 375°F

Fry the cooled fries in batches for 2–3 minutes until deep golden with craggy, crisp edges. Shake the basket or stir gently to prevent sticking. Return to the rack to drain briefly.

Step 7: Toss with Cajun spice and serve

While still piping hot, immediately toss the fries in a large bowl with 1.5–2 tablespoons Cajun seasoning and a pinch of kosher salt. Taste and adjust. Serve right away with malt vinegar and optional Cajun mayo (stir mayo, 1 tsp seasoning, and lemon juice together). Garnish with parsley or scallions if desired.

Pro Tips

• Use russets: Their high starch/low moisture makeup gives fluffy centers and crisp exteriors.
• Thermometer = consistency: Keep oil near 300°F for the first fry and 375°F for the second for best texture.
• Dry thoroughly before frying: Water on the surface causes dangerous splatters and soggy fries.
• Season while hot: Heat helps the spice blend adhere; toss in a big bowl for even coverage.
• Allergy note: Peanut oil gives classic flavor, but use canola or vegetable oil if peanut allergies are a concern.

Variations

• Extra Cajun: Use 2.5 tbsp seasoning for a bolder, Five-Guys-style heavy coat.
• Garlic-Parmesan Cajun: After seasoning, toss with 1/3 cup finely grated Parmesan and 1 tbsp chopped parsley.
• Air Fryer Adaptation: Soak and dry as directed. Toss sticks with 1 tbsp oil and 1/2 tsp salt. Air fry at 380°F (193°C) for 18–22 minutes, shaking every 5 minutes, until golden. Toss with Cajun seasoning and serve.

Storage & Make-Ahead

After the first fry, cool fries completely, then refrigerate uncovered for up to 24 hours or freeze in a single layer until solid; transfer to a freezer bag for up to 2 months. Second-fry from chilled for 2–3 minutes or from frozen for 3–4 minutes at 375°F. Leftover cooked fries re-crisp at 425°F (218°C) on a rack-lined sheet for 8–10 minutes. Store extra Cajun seasoning in an airtight jar in a cool, dark place for up to 6 months.

Nutrition (per serving)

Approximate (1/4 of recipe, seasoned, without sauces): 390 calories; 20 g fat; 49 g carbohydrates; 6 g protein; 3 g fiber; 660 mg sodium. Values will vary with oil absorption and seasoning amounts.