Preheat the oven to 425 degrees F.

Cut the russet potatoes into 1-inch thick wedges.

In a bowl, toss the potato wedges with olive oil and Cajun seasoning to coat evenly.

Heat an ovenproof large nonstick skillet over medium-high heat.

Arrange the seasoned potato wedges in a single layer in the skillet.

Cook, turning occasionally, until the potatoes are browned on all sides, approximately 15 minutes.

Carefully add 1/4 cup of water to the skillet.

Transfer the entire skillet to the preheated oven.

Bake the potatoes, turning once halfway through, until they are tender and the outsides are crisped, about 20 minutes.

While the potatoes are baking, prepare the dipping sauce.

In a small bowl, combine the nonfat Greek yogurt, Creole mustard, and a pinch of Kosher salt.

Mix well to combine the ingredients.

Serve the warm Cajun skillet fries immediately with the prepared Creole mustard dipping sauce.