This copycat Popeyes French fries recipe is crispy, perfectly seasoned, and downright addictive.

If we’re talking fast-food fries, Popeyes fries are my absolute favorite. They have a delightfully crunchy texture and are packed with flavor.

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Plus, that Cajun seasoning gives every bite a delicious, spicy kick. Dunk these seasoned fries in ketchup, and it’s pure potato heaven!

It just doesn’t get much better than copycat Popeyes French fries.

Copycat Popeye’s French Fries

It doesn’t matter if you love Popeyes French fries or just want a good all-around fries recipe. This recipe is ideal for both.

This copycat recipe puts some Cajun sparkle on boring fast-food fries. And trust me. If you aren’t eating Cajun fries, you may as well not eat fries at all.

Make them as a side dish for burgers, fish, or steak. Or just whip up a batch to snack on while studying or watching TV. They’re excellent either way.

Ingredients

The ingredient list for these fries might seem long, but it’s mostly seasonings. Here’s what you’ll need:

Potatoes. I like to use russet potatoes because I think they make the best fries. Still, any large, starchy potato would work just as well.

Oil. Canola or olive oil works best for frying French fries. They’re both relatively neutral in taste and have ideal smoking points for fries.

Seasonings. The seasonings are what make the fries taste so good! You’ll use a mix of chili powder, salt, black and cayenne pepper, garlic powder, sugar, oregano, paprika, and turmeric. Onion powder is optional, but I always add it for the extra flavor.

See, when you break it down like that, it doesn’t seem so long!

How to Make Popeye’s Fries

The steps for making these fries are almost as simple as the simplified ingredient list.

1. Get ready. Preheat the oven to 475 degrees Fahrenheit. Then, mix everything except the potatoes and the oil in a bowl.

Set the bowl aside and prepare the potatoes. Wash and slice them into strips. (More info on cutting potatoes for fries is below.)

Finally, soak the potatoes in a bowl of hot water for 20 minutes. Then, drain them and place them on paper towels to dry.

2. Prepare the baking pan. Grease the pan with 3 tablespoons of the oil. Then, sprinkle it with 1/3 of the Cajun seasoning.

3. Coat the potatoes. Toss the potatoes with the remaining tablespoon of oil in a large bowl.

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Then, sprinkle them liberally with the most of the remaining Cajun seasoning. (Reserve a small amount.)

Toss well to ensure each potato strip is well-coated.

4. Bake. Transfer the potatoes to the prepared baking pan. Arrange them in a single layer. Then, cover the pan with foil and bake for 5 minutes.

After 5 minutes, remove the foil. Bake for another 15-20 minutes. Then, flip the strips and bake for 10-15 more minutes or until the potatoes are crispy.

5. Finish and serve. Remove the fries from the oven. Sprinkle the remainder of the Cajun seasoning over them. Serve while still hot, and enjoy!

How to Cut Potatoes into Fries

Getting crispy French fries isn’t just about cooking them correctly. It also has to do with how you cut them.

Follow these steps to ensure you cut your fries perfectly every time:

Place the potato on its side.
Cut off a thin slice to make a base.
Turn the potato flat on its base.
Cut the potato lengthwise into 1/4-inch disks.
Lay each disk flat and cut into strips, also 1/4-inch.

Here are a few other tips for getting the perfect cut:

Use a sharp knife. Potatoes can be tough to cut through. Don’t handicap yourself by using a dull knife. You can also use a mandoline slicer if you prefer.

Stick to 1/4-inch-thick strips. Some people prefer thicker fries. However, if you want your copycat Popeyes fries to be authentic, 1/4-inch is the sweet spot.

Ensure they’re all the same size. Even if you don’t stick to the 1/4-inch size, ensure your fries are similar-sized. If they aren’t, they won’t cook evenly.

Tips & Tricks for the Best Seasoned Fries

For the best, crispiest, tastiest fries, here are some tips and tricks to keep in mind.

Use russet potatoes! Seriously, they’re the best option. They have a low moisture content and are sturdy enough to hold their shape when baked. Avoid waxy varieties like red potatoes or fingerlings.

Drain and dry the potatoes thoroughly. Any excess moisture can ruin the texture and crispness of your fries! To make sure they’re as dry as possible, leave them on a paper towel after slicing.

Customize the seasoning blend. Make it as spicy, peppery, or sweet as you want. You can even make extra and keep them in a saltshaker in case you need more flavor or if you want to add it to another dish.

Make a healthier version. You can make this recipe with sweet potatoes. They’re less sinful but just as delicious. All you have to do is skip the soaking step and go straight to cutting them into strips.

Store and reheat leftovers properly. These fries taste best hot. But if you have leftovers, keep them in a sealed container in the fridge. To reheat, pop them back in the oven at 400 degrees Fahrenheit for 10 minutes.