Crispy Cajun-Style Fries (Popeyes Copycat)

Why You’ll Love This Recipe

• Thin, fast-food–style fries with a shattering crisp and tender centers.
• Bold paprika–garlic–cayenne flavor with gentle, peppery heat.
• Double-fry technique and a light, seasoned dusting create those signature bronzed ridges.
• Make-ahead friendly: par-fry once, freeze, and finish in minutes.

Grocery List

• Produce: Russet potatoes, flat-leaf parsley or green onion (optional garnish)
• Dairy: None
• Pantry: Neutral oil, rice flour, cornstarch, all-purpose flour, paprika, garlic powder, onion powder, cayenne, black pepper, dried oregano, dried thyme, baking powder, sugar, kosher salt, fine salt, white vinegar

Full Ingredients

For the Fries

• 2 lb russet potatoes (about 4 large), peeled if you like, cut into 1/4-inch (6 mm) matchsticks
• Cold water, for soaking
• 2 quarts water (for parboil)
• 1 tbsp white vinegar (for parboil)
• 2 tbsp kosher salt (for parboil)

Cajun Seasoned Coating

• 1/3 cup rice flour
• 1/3 cup cornstarch
• 2 tbsp all-purpose flour
• 1 tbsp paprika
• 2 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (use 1 tsp for spicier)
• 1 tsp ground black pepper
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp baking powder
• 1 tsp fine salt
• 1/2 tsp granulated sugar
• Optional: 1/4 tsp white pepper

Finishing Cajun Salt

• 1 tsp kosher salt
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• 1/8 tsp cayenne pepper
• Pinch of sugar (optional)

For Frying

• 6 cups neutral oil (peanut, canola, or vegetable), enough for 2 inches depth in a Dutch oven
• 1 tbsp neutral oil to help the coating adhere

Step-by-Step Instructions

Step 1: Cut the potatoes thin and soak

Cut russet potatoes into 1/4-inch (6 mm) matchsticks for classic fast-food thin fries. Submerge immediately in a large bowl of cold water and soak for 30 minutes. This draws out excess surface starch so the fries cook up crisp instead of gluey.

Step 2: Parboil to set the centers

Bring 2 quarts water to a boil and stir in 1 tbsp white vinegar and 2 tbsp kosher salt. Drain the soaked potatoes, add to the pot, and simmer gently for 4 minutes until just flexible but not breaking. Drain in a colander. Let fries steam-dry 10 minutes, then spread on a towel and pat very dry. Dry fries are crucial for a shatter-crisp crust.

Step 3: Mix the Cajun coating and finishing salt

In a medium bowl, whisk together rice flour, cornstarch, all-purpose flour, paprika, garlic powder, onion powder, cayenne, black pepper, oregano, thyme, baking powder, fine salt, sugar, and optional white pepper. In a separate small bowl, mix the finishing Cajun salt (kosher salt, paprika, garlic powder, cayenne, pinch sugar). Set both aside.

Step 4: First fry at 325°F

Heat 6 cups oil in a heavy Dutch oven or deep fryer to 325°F (163°C). Fry the potatoes in 2–3 batches, 3–4 minutes per batch, until pale and just tender with no browning. Do not crowd the pot. Drain on a rack or paper towels and let cool 20 minutes. This stage sets the structure for that fast-food interior.

Step 5: Dust with the seasoned coating

Transfer warm fries to a large bowl. Drizzle with 1 tbsp neutral oil and toss to create a slight tackiness. Sprinkle the Cajun coating evenly over the fries and toss until each fry has a thin, dusty layer. You want a light, even film—no wet batter. The rice flour–cornstarch mix creates delicate ridges that crisp and bronze beautifully.

Step 6: Second fry at 375°F to bronze and crisp

Raise the oil to 375°F (190°C). Fry coated fries in batches for 2–3 minutes until deep golden with bronzed edges and audible crispness. Drain immediately and toss hot fries with the finishing Cajun salt to lock in flavor. Taste and adjust with more finishing salt if you like a punchier kick.

Step 7: Serve sizzling hot

Pile fries onto a warm platter or parchment-lined bowl. Garnish with a sprinkle of chopped parsley or thinly sliced green onion if desired. Serve immediately with ketchup or a simple Cajun mayo (mayonnaise mixed with hot sauce and a pinch of paprika).

Pro Tips

• Soak, then parboil: the combo removes excess starch and sets creamy centers for maximum crispness later.
• Dry thoroughly before the first fry—surface moisture is the enemy of crunch and will cause dangerous splattering.
• Keep oil temperatures honest with a thermometer: 325°F for tenderizing, 375°F for browning and crunch.
• Light dusting, not clumps: toss fries with just enough coating to see a fine, even powder. Too much will taste pasty.
• Season while hot: finishing Cajun salt adheres best when the fries are fresh out of the oil.

Variations

• Extra Spicy: Double the cayenne in both the coating and the finishing salt, and add 1/4 tsp white pepper to the finishing salt.
• Oven/Convection: After parboil and drying, toss with 2 tbsp oil and half the coating. Bake at 425°F (220°C) convection on a preheated sheet for 30–35 minutes, flipping once. Dust with remaining coating for the last 5 minutes; finish with Cajun salt.
• Air Fryer: Toss parboiled, dried fries with 1 tbsp oil and half the coating. Air fry at 380°F (193°C) for 16–20 minutes, shaking every 5 minutes. Dust with remaining coating in the last 3 minutes; finish with Cajun salt.

Storage & Make-Ahead

After the first fry and cooling, freeze fries in a single layer on a parchment-lined sheet until solid, 1–2 hours. Transfer to freezer bags up to 2 months. Fry from frozen at 375°F (190°C) for 3–4 minutes until bronzed and crisp, then toss with finishing Cajun salt. Leftovers keep 2 days in the fridge; re-crisp at 425°F (220°C) for 8–10 minutes (or air fry at 380°F for 5–7 minutes).

Nutrition (per serving)

Approximate: 410 calories; 18 g fat; 58 g carbohydrates; 6 g protein; 3 g fiber; 980 mg sodium. Actual values vary with oil absorption and seasoning to taste.