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Fries, but make them unforgettable. These crispy Cajun-coated fries take your average chip and dial it up with a smoky, spicy edge that hits all the right notes. Using Greenfields Cajun Seasoning with a touch of garlic and smoked paprika, they’re oven-baked or air-fried to golden perfection — no deep fryer needed. Serve them with a creamy dip or alongside burgers for a crowd-pleasing twist.
Prep: 10 mins
Cook: 30–35 mins
Total: 40–45 mins
4 large Maris Piper or King Edward potatoes, skin on
1 tbsp Greenfields Cajun Seasoning
1 tsp Greenfields Garlic Powder
½ tsp Greenfields Smoked Paprika
2 tbsp vegetable oil or olive oil
½ tsp sea salt
Optional: ½ tsp Greenfields Crushed Chillies (for extra kick)
Optional dip: mayo, ranch, or sour cream with chives
Prep the potatoes: Wash the potatoes thoroughly and cut into fries – around 1cm thick. No need to peel, just remove any eyes or rough bits.
Soak for crispiness: Place the cut fries in a bowl of cold water for at least 30 mins (or overnight if prepping ahead). This removes excess starch for maximum crispness.
Preheat oven or air fryer:
Oven: 220°C fan (200°C regular) / Gas Mark 7
Air fryer: 200°C
Dry and coat: Drain and dry the fries using a clean tea towel. Place in a large bowl and toss with the oil, Cajun seasoning, garlic powder, smoked paprika, and salt (plus crushed chillies if using).
Cook:
Oven method: Spread fries in a single layer on a baking tray lined with parchment. Bake for 30–35 mins, flipping halfway, until golden and crisp.
Air fryer method: Cook in batches if needed. Air fry for 20–25 mins, shaking every 7–8 mins, until golden and crisp.
Serve: Eat hot and crispy, with your dip of choice. Best devoured immediately!
Calories: 220
Fat: 8g
Carbs: 33g
Protein: 3g
Fibre: 4g
(Slight variations depending on potato size and cooking method.)
I served them at a BBQ and they vanished before the burgers even hit the grill!
The ingredients used in this recipe could also be used to create…
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