Mix all the Cajun seasoning and place it in an airtight container and set aside. If you want to leave the skin on the potatoes soak the potatoes, scrub, and rinse thoroughly. If you want to peel, peel the potatoes and slice (depending on the thickness you want) lengthwise then slice as you would with normal French fries.
In a big bowl, add the sliced potatoes and cover them with cold water. Set aside for about 30 minutes or more. Drain and pat the potatoes dry with a clean kitchen towel or paper towels. You can also blanch the potatoes by boiling with a splash of apple cider vinegar and salt, drain, and fry.
For this, I blanched the potatoes.
To fry, heat the oil in a Dutch or frying pan or fryer, allow the oil to get hot about 350 degrees and fry the potatoes. When it is slightly fried remove with a slotted spoon and drain on a bowl lined with paper towels.
Then allow the oil to get hot again then fry the second time.
Remove the fries from the oil with a slotted spoon onto a bowl and sprinkle some of the Cajun seasoning (you only need some teaspoons of the Cajun seasoning depending on how many potatoes you fried so don’t use all of it), salt, and pepper.
If you want to bake, preheat the oven to 350 degrees, after you’ve patted the potatoes dry drizzle some oil, coat the potatoes, sprinkle some of the Cajun seasoning, salt, and pepper then toss to coat the potatoes. Arrange the seasoned potatoes on a cleaned baking sheet and bake in the preheated oven for about 20 minutes. Toss the fries (be careful it is hot) then spread out again and continue to bake until the fries are fully cooked, nice and crispy. The baking time depends on the size and quantity of the potatoes.
Serve it with ketchup or your favorite condiment and enjoy it.