Crispy Baked Fries topped with chorizo sausage and a dairy free avocado crema
Some recipes on here are well thought out. I think, I plan, and I organize and then finally at some point I make it.
And then there are recipes like these cajun fries that I don’t think about for more than a second. Those recipes just pop in my head and I know I have to make it. I have to forget about everything else that I’m doing because those recipes just need to be made.
My paleo & low fodmap Thai meatballs I shared last year fall into that category and to this day those meatballs are consistently my most popular recipe I have on my blog.
I probably shouldn’t be so quick to indulge on my cravings, but then that would be boring!
I got the idea for these baked cajun fries as I was unpacking groceries.
Mike had gone with me to the store which meant that I ended up buying waaay more than I had planned. I know the stereotype is supposed to dictate that as the lady in the relationship I should be the one spending money all willy nilly while make I take the more sensible money approach. But nope! While I’m trying blazing through the aisles checking items off my list like I’m in Supermarket Sweep (what a great visual) Mike’s stuck in the frozen food section admiring all the gluten-filled frozen pizzas he can no longer eat.
Without fail Mike always manages to add a few extra things to our cart. This time it was chorizo sausage that was on sale. And just how could I say no to chorizo.
Spicy Cajun Fries
So it was as I was unpacking all the extra groceries we’d acquired that I felt the sudden need for fries. Cajun fries covered in the spicy chorizo topped off with an avocado cream. It just had to be done. I decided to go for baked fries because a) they require less oil and b) I mostly can’t be bothered with frying things in giants vats of oil. It’s still to warm and humid outside to be dealing with that nonsense.
These spicy cajun fries are filling enough on their own, but I hear it’s football season so I’d also suggest having these alongside to burgers and/or wings – go all out!
Thank goodness for cravings!
Don’t forget to #asaucykitchen on instagram if you try these baked cajun fries! We love to see what you make with it! You can also post your pictures to my facebook page!
- 2 medium white potatoes
- 3 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoon garlic powder
- 1 1/2 teaspoon paprika
- 1 1/2 teaspoon oregano
- 1 teaspoon dried thyme
- 4 chorizo sausages
- 1 large avocado
- 1 cup loosely packed cilantro
- juice from 1/2 lime
- 2 cloves garlic
- 1/4 teaspoon cumin
- 2-4 tablespoons olive oil
- salt to season
- spring onions
- red chili pepper
- fried egg
- Preheat the oven to 425°F/220°C
- In a small bowl mix together the seasonings.
- Cut the potato into thin strips.
- Transfer to a baking sheet and drizzle with 2 tablespoons oil. Toss the potatoes to coat with oil. Sprinkle the seasoning all over the potatoes and toss more to mix and combine. Spread the fries out into a single layer. If your potatoes are too crowded then transfer half to another baking sheet. If they’re too crowded they won’t get crispy.
- Bake the fries for 15 minutes. Flip the fries around to bake evenly and bake for another 15 minutes. You can leave them in another 5-10 minutes to get them extra crispy if you like. Just make sure to keep an eye on the oven to not let them burn.
- While the fries are baking prepare your chorizo. Heat the remaining 1 tablespoon olive oil in a medium sized skillet. Remove the casing from the chorizo and add them to the skillet. Use a wooden spoon to break up the chorizo into small, crumbly pieces. Cook for 5-7 minutes or until browned and cooked. Set aside until the fries are done.
- Once the fries are baked and crispy, sprinkle the cooked chorizo over the top. Spoon the avocado cream across the top of both, garnish with cilantro and spring onions and enjoy!
- Add all of the ingredients to a blender or food processor and blitz until smooth. If your cream isn’t blending easy enough add more olive oil 1 tablespoon at a time. Taste and season with salt and pepper.
Amount Per Serving: Calories: 559 Saturated Fat: 10g Cholesterol: 59mg Sodium: 833mg Carbohydrates: 20g Fiber: 6g Protein: 16g
Bonus: fry an egg and throw it on top and that makes this breakfast food right?