Copycat Five Guys Cajun Fries Recipe (Air Fryer Or Oven)

I cracked the code on Five Guys Cajun Fries that stay insanely crispy, spicy, and perfectly seasoned while being surprisingly healthier in both oven and air fryer versions.

I am obsessed with these Copycat Five Guys Cajun Fries because they hit that salty, spicy itch I keep chasing. Crispy edges, fluffy insides, and that smokiness from smoked paprika make me reach for another handful before the first is gone.

I love that the skins stay on the russet potatoes, gritty texture, real potato flavor. And the heat sneaks up slow, not shouty, leaving you wanting more.

No gimmicks, just bold seasoning and serious crunch. I find myself making them on repeat and pretending it is for guests.

Truth: I never share. Worth every unapologetic, glorious, salty bite daily.

Ingredients

• Plus skin-on russets give fluffy inside and real potato bite.
• Basically an oil that handles high heat for crisp edges.
• Kosher salt brings season, helps pull moisture for crisp fries.
• Smoked paprika adds smoky warmth, not just color.
• Sweet paprika gives soft sweetness that balances the smoke.
• Garlic powder delivers quick garlic punch without fresh clumps.
• Onion powder adds background savoriness, keeps things rounded.
• Basically dried oregano for herbiness and subtle earthiness.
• Dried thyme adds a floral-herb note that’s quietly savory.
• Black pepper gives warm bite that’s familiar and peppery.
• White pepper adds sneaky sharpness; it’s more peppery than black.
• Cayenne brings the kick, adjust how wild you want it.
• Cornstarch helps make fries extra crisp with a light crunch.

Ingredient Quantities

• 2 large russet potatoes (about 1.5 to 2 lb), scrubbed and cut into 1/4 to 1/2 inch fries, skin left on
• 1 to 2 tbsp peanut oil or any high heat oil you got
• 3/4 tsp kosher salt, plus extra for finishing
• 1 tsp smoked paprika
• 1 tsp sweet paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano, crushed a bit
• 1/2 tsp dried thyme
• 1/2 tsp ground black pepper
• 1/4 tsp white pepper (optional but authentic tasting)
• 1/4 to 1/2 tsp cayenne pepper, or to taste
• 1 tsp cornstarch (optional, for extra crispiness)

How to Make this

1. Cut scrubbed potatoes into 1/4 to 1/2 inch fries with skin on, then soak them in cold water for at least 30 minutes or up to 2 hours to pull out excess starch.

2. Drain and rinse the fries, then dry them very well with a clean towel or paper towels. Damp fries will steam and never get crispy.

3. While fries dry, mix the seasoning: 3/4 tsp kosher salt, 1 tsp smoked paprika, 1 tsp sweet paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp crushed dried oregano, 1/2 tsp dried thyme, 1/2 tsp black pepper, 1/4 tsp white pepper if using, and 1/4 to 1/2 tsp cayenne. Stir good so it’s even.

4. For extra crispiness toss the dry fries with 1 tsp cornstarch evenly. If you skip cornstarch thats ok, but it really helps make them crunchy.

5. Drizzle 1 to 2 tbsp peanut oil (or any high heat oil) over the fries and toss to coat evenly. Then sprinkle about half the cajun seasoning and toss again so every fry has some flavor.

6. Oven method: Preheat oven to 425 F. Spread fries in a single layer on a baking sheet lined with parchment, leaving space between pieces. Bake 25 to 35 minutes, flipping or turning once halfway through, until golden and crisp. Sprinkle remaining seasoning and a little extra kosher salt right after they come out.

7. Air fryer method: Preheat air fryer to 380 F. Put fries in the basket in a single layer or in as few layers as possible, you may need to work in batches. Cook 15 to 22 minutes, shaking or turning every 5 minutes, until golden and crispy. Season with remaining spice mix and finish with extra salt.

8. If you want them extra Five Guys style, double crisp: cook until nearly done, let cool 5 minutes, then return to oven or air fryer at high heat for a final 3 to 5 minutes to blister the outside.

9. Serve immediately with a final light sprinkle of kosher salt. These are best hot and fresh since they lose crispness if they sit too long.

Equipment Needed

1. Cutting board
2. Chef’s knife (sharp)
3. Vegetable brush or scrubber
4. Large bowl for soaking
5. Colander or fine mesh strainer for draining
6. Clean kitchen towels or paper towels for drying
7. Measuring spoons and small mixing bowl for the seasoning
8. Baking sheet lined with parchment or air fryer basket (depending on method)
9. Tongs or a spatula for flipping and serving

FAQ

Copycat Five Guys Cajun Fries Recipe (Air Fryer Or Oven) Substitutions and Variations

• Peanut oil: use avocado oil, canola, or light olive oil instead. They all handle high heat well and wont change the flavor much.
• Smoked paprika: swap with regular sweet paprika plus a tiny pinch of ground cumin or a drop of liquid smoke if you want that smoky note.
• Cornstarch (for crispiness): substitute with arrowroot or a light dusting of rice flour. Both give a similar extra crunch when air frying or baking.
• Cayenne pepper: use hot paprika, red pepper flakes, or a few dashes of your favorite hot sauce mixed into the oil if you want heat but different flavor.

Pro Tips

1) Soak then dry like crazy. Even a little surface dampness will make them steam not crisp, so pat them until the towels stop getting wet. If you skip the full soak, at least rinse and dry longer.

2) Cornstarch is a tiny cheat that works. Toss fries with just a teaspoon before oiling for a super crunchy crust. Don’t overdo it though or they get gummy.

3) Give them breathing room. Crowding the pan or basket makes limp fries. Work in batches if you have to, and spread pieces so hot air can circulate around each one.

4) Season after cooking, and taste as you go. Salt and some of the spice blend right out of the oven brings the flavor alive. If you season too early some of those spices can burn and turn bitter.