Description
Voodoo Fries Louisiana offers a flavorful and spicy twist on classic fries, inspired by the vibrant tastes of the Bayou. These crispy russet potato fries are seasoned with a blend of Cajun spices and topped with a creamy, tangy Voodoo sauce made from mayonnaise, mustard, and hot sauce. Finished with melted cheese, crumbled bacon, pickled jalapeños, and fresh herbs, this dish brings a perfect balance of heat, creaminess, and smoky flavors that make it an irresistible snack or side dish.
Ingredients
Scale
Potatoes & Seasonings
- 2 large russet potatoes, peeled and cut into ½-inch thick fries
- 2 tablespoons vegetable oil (or canola oil)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper (adjust to your spice preference)
- Salt and freshly ground black pepper to taste
Voodoo Sauce
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon Creole mustard (or Dijon mustard)
- 1 tablespoon horseradish sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce (Louisiana-style preferred, like Tabasco or Crystal)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (adjust to your spice preference)
- Salt and freshly ground black pepper to taste
Toppings & Garnishes
- Shredded cheddar cheese
- Shredded Monterey Jack cheese
- Cooked and crumbled bacon
- Pickled jalapeños, sliced
- Creole seasoning, for extra flavor
- 1 tablespoon chopped green onions
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare the Potatoes: Peel the potatoes and cut them into ½-inch thick fries, ensuring they are relatively uniform in size for even cooking.
- Soak the Fries (Optional but Recommended): Place the cut fries in a large bowl filled with cold water and soak for at least 30 minutes up to 2 hours to remove excess starch. Drain and pat dry thoroughly with paper towels.
- Preheat the Oven or Fryer: If baking, set your oven to 400°F (200°C). If frying, heat oil to 350°F (175°C).
- Toss with Oil and Seasonings: In a large bowl, coat the fries evenly with vegetable oil, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper.
- Bake the Fries: Spread fries in a single layer on a parchment-lined baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- Or Fry the Fries: Fry in batches in hot oil for 3-5 minutes until golden and crispy. Drain on paper towels, then season immediately with salt.
- Check for Doneness: Ensure fries are crispy on the outside and tender inside before continuing.
- Combine Voodoo Sauce Ingredients: In a bowl, whisk mayonnaise, ketchup, Creole mustard, horseradish sauce, Worcestershire sauce, hot sauce, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper until smooth.
- Adjust Voodoo Sauce to Taste: Taste and adjust seasonings as needed for preferred flavor balance.
- Chill Sauce (Optional): Refrigerate the sauce for at least 30 minutes to meld the flavors.
- Arrange Fries: Place cooked fries in a serving dish or individual bowls.
- Drizzle Sauce: Generously pour Voodoo sauce over the fries.
- Add Toppings (Optional): Sprinkle with shredded cheddar, Monterey Jack cheese, crumbled bacon, sliced pickled jalapeños, and a pinch of Creole seasoning for extra flavor.
- Garnish: Top with chopped green onions and fresh parsley for color and freshness.
- Serve Immediately: Serve while hot so the cheese melts and the fries are crispy.
Notes
- Soaking fries helps remove excess starch and results in crispier fries.
- Adjust cayenne pepper and hot sauce amounts based on your preferred spice level.
- Baking is a healthier alternative to frying and requires less oil.
- Use parchment paper when baking for easy cleanup and to prevent sticking.
- Voodoo sauce can be made ahead and stored refrigerated up to 3 days.
- Feel free to customize toppings with your favorite cheeses or add-ins like green chilies or extra bacon.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Snack, Side Dish
- Method: Baking or Frying
- Cuisine: Louisiana, Cajun
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 27 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 30 mg
Keywords: Voodoo fries, Louisiana fries, Cajun fries, spicy fries, loaded fries, bayou cuisine, Creole sauce, spicy snack
