Start by washing your large Russet potato thoroughly. You want to ensure there’s no dirt lingering on the skin. Now, cut the potato into 1/4-inch thick fries. Having uniform size ensures even cooking. Place your cut fries in a bowl of cold water and let them sit for about 30 minutes. This soaking process helps to remove excess starch and aids in achieving that crispy texture.

Once your fries have soaked, drain the water and lay them out on a clean kitchen towel. Pat them dry gently. This step is crucial; excess moisture will lead to soggy fries instead of that desired crunch.

In a large, heavy-bottomed skillet, heat the tablespoon of peanut oil over medium-high heat. You want the oil to be hot enough before adding the fries. A small test is to place a single fry in the oil; if it sizzles immediately, you’re good to go.

While the oil heats, prepare the seasoning blend. In a small bowl, combine the smoked paprika, sugar, garlic powder, salt, onion powder, red pepper flakes, oregano, thyme, and black pepper. Mix these ingredients well so they create a uniform seasoning.

Once the oil is hot, carefully add the dried fries in batches. Avoid overcrowding the skillet. This way, each fry cooks evenly and gets that golden brown color we crave. Fry them for about 4–6 minutes or until they are golden brown and crispy.

Use a slotted spoon to remove the fries from the oil. Place them on a paper towel-lined plate to absorb any excess oil. While they’re hot, sprinkle the seasoning blend over them generously. Toss the fries to ensure an even coating.

Your Five Guys-style Cajun fries are ready to be devoured! Serve them hot alongside your favorite burger, or simply enjoy them on their own.