✔ Updated · full seasoning blend + oven, air fryer and double-fry methods
My Five Guys Cajun fries are a copycat-style take on the famous skin-on fries with their smoky, peppery Cajun dusting. They’re what I make whenever burgers are on the grill.
At a glance
The one tip that matters: Save a third of the Cajun seasoning and dust it over the fries the moment they come out of the oven. That last layer is where most of the bold flavor comes from.
Fresh-cut russets are soaked, dried and tossed in peanut oil with a homemade Cajun seasoning, baked until crisp and golden, then finished with a second dusting of seasoning while they're hot. The oven method is simple and needs no special equipment, and you'll also find air fryer and double-fry times below for when you want them even closer to the restaurant's deep-fried style. Nut allergy or none in the pantry? See our peanut oil substitutes.
Why You'll Love These Cajun Fries
- Crisp, skin-on fries with a smoky, savory Cajun seasoning you mix yourself.
- No deep fryer needed: they bake on two sheet pans, with air fryer and double-fry options too.
- Make-ahead seasoning that keeps for months and works on wings, popcorn and roast potatoes.
What Makes Five Guys-Style Cajun Fries Different?
Five Guys is known for fresh-cut, skin-on fries cooked in peanut oil, served either plain or with a bold Cajun seasoning. The seasoning is the star here: smoky paprika, garlic, onion, herbs and a little heat, applied in two stages so some of it bakes onto the fries and the rest stays fresh and punchy on top.
This copycat-style version uses the oven because it's easy, less messy and still gives crisp, golden fries. If you have a deep fryer and want to go further, the double-fry method below gets you closer to the restaurant's texture.
Oven vs. Air Fryer vs. Double-Fried
Cutting, soaking, drying and mixing the seasoning are the same for every method. Only the cooking changes, and the final dusting of seasoning always goes on while the fries are hot.
| Method | How | Best for |
|---|---|---|
| Oven (recipe card) | Toss in 3 tablespoons oil and two-thirds of the seasoning; bake at 425°F for 30 to 35 minutes on two sheets, turning every 10 minutes | Easy, hands-off fries for a crowd |
| Air fryer | Toss in 1 tablespoon oil and two-thirds of the seasoning; 380°F for 18 to 22 minutes in batches, shaking every 5 minutes | The crispest result with the least oil |
| Double-fried | Fry the dry, unseasoned fries in peanut oil at 300°F for 5 to 6 minutes, rest 15 minutes, then fry at 375°F for 2 to 3 minutes until golden; drain and toss with all the seasoning | The closest texture to restaurant fries |
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Leave the skins on. Scrub the potatoes well but don't peel them. I use a stiff brush and skip the peeler entirely. The skin adds flavor and the rustic look that makes these fries recognizable.
- Soak, then dry thoroughly. A 30-minute soak in cold water removes surface starch so the fries crisp instead of sticking, but they must be bone-dry before the oil goes on.
- Oil the fries, not the tray. Toss the fries in the oil in a bowl so every one is evenly coated. Oil poured onto the tray pools and cooks the fries unevenly.
- Give them space. Use two sheets so no fries touch. Crowded fries steam and turn soft instead of crisp.
- Season twice. Two-thirds of the seasoning before baking, the last third dusted on while they're hot, so the flavor is bold and the spices don't scorch.
Five Guys-Style Cajun Fries (Copycat)
4
servings15
minutes35
minutes265
kcal1
hour20
minutesCopycat-style Five Guys Cajun fries: skin-on russet fries soaked, dried and tossed in peanut oil and a smoky homemade Cajun seasoning, baked until crisp and golden, then dusted with the rest of the seasoning while hot.
Ingredients
- For the Fries
2 lb russet potatoes, scrubbed, skin on (about 4 medium)
3 tablespoons peanut oil (or another high-heat oil)
- For the Cajun Seasoning
2 teaspoons smoked paprika
1 1/2 teaspoons kosher salt
1 teaspoon garlic powder or granules
1 teaspoon onion powder
1/2 teaspoon granulated sugar
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper or finely crushed red pepper flakes, to taste
Directions
- Prep the Fries
- Cut each unpeeled potato in half lengthwise, lay the halves flat and slice them into planks about 3/8 inch thick, then cut the planks into fries of the same width.
- Soak the fries in a large bowl of cold water for 30 minutes (or up to 2 hours in the fridge) to rinse off surface starch.
- Heat the oven to 425°F (220°C) and line two large baking sheets with parchment. Drain the fries and dry them very well with a clean kitchen towel; any water left on them stops them crisping.
- Season and Bake
- Stir all the Cajun seasoning ingredients together in a small bowl.
- Put the dry fries in a large bowl, drizzle with the peanut oil and toss until every fry is coated. Sprinkle over about two-thirds of the seasoning, a spoonful at a time, tossing as you go.
- Spread the fries in a single layer across the two sheets so they don’t touch. Don’t pour extra oil onto the trays.
- Bake for 30 to 35 minutes, turning the fries and swapping the trays every 10 minutes, until deep golden and crisp at the edges.
- Straight out of the oven, dust the hot fries with the remaining seasoning through a small sieve and toss. Serve right away with ketchup or your favorite dipping sauce.
Recipe Video
Notes
- If you’re cooking these in the oven then add to a baking sheet and bake at 450ºF for approx. 25 minutes. Continue to toss to ensure the fries are evenly cooked.
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Serving Ideas and Variations
- Milder fries: leave out the cayenne and use sweet paprika in place of half the smoked paprika. That’s how I make them for younger taste buds.
- Extra hot: double the cayenne or add 1/4 teaspoon of chipotle powder.
- Plain-style fries: skip the Cajun seasoning and season with salt only, for the classic version.
- Dips: ketchup, malt vinegar, ranch, or a quick Cajun mayo made by stirring a pinch of the seasoning into mayonnaise.
- Make it a meal: serve with burgers, hot dogs or grilled chicken sandwiches.
Frequently Asked Questions
What is in Five Guys Cajun seasoning?
The restaurant doesn't publish its blend, but a copycat-style mix of smoked paprika, salt, garlic powder, onion powder, black pepper, thyme, oregano, a pinch of sugar and cayenne gives the same smoky, peppery, savory flavor. Adjust the cayenne to make it milder or hotter.
How does Five Guys cook its fries?
Five Guys is known for fresh-cut, skin-on potatoes cooked in peanut oil, and its fries are widely reported to be fried twice. To get closer to that at home, follow the double-fry method in the table above: a low-temperature first fry, a rest, then a hot second fry before seasoning.
Can I make these Cajun fries in an air fryer?
Yes. Toss the soaked, dried fries with 1 tablespoon of oil and two-thirds of the seasoning, then air fry at 380°F for 18 to 22 minutes, shaking the basket every 5 minutes. Cook in batches so the basket is no more than half full, then dust with the rest of the seasoning.
Do I have to use peanut oil?
No. Peanut oil gives a mild, slightly nutty flavor and handles high heat well, but canola, sunflower or vegetable oil work too. Use another oil if anyone eating has a peanut allergy.
How do I store the Cajun seasoning?
Mix a larger batch and keep it in an airtight jar in a cool, dark cupboard for up to 6 months. It's also good on chicken wings, popcorn, roasted vegetables and burgers.
How do I reheat leftover fries?
Reheat them in a single layer in a 400°F oven or an air fryer at 375°F for 4 to 6 minutes, until hot and crisp again. Avoid the microwave, which makes them soft.
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