Description
Experience the bold and spicy flavors of Louisiana with these crispy Bayou-style Voodoo Fries. Tender russet potatoes are seasoned and either baked or fried to golden perfection, then smothered in a zesty Creole-inspired Voodoo sauce. Topped with melty cheeses, crispy bacon, pickled jalapeños, and fresh herbs, this dish brings a taste of the vibrant Bayou right to your table in just 45 minutes.
Ingredients
Fries
- 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 (Optional)
- Shredded cheddar cheese
- Shredded Monterey Jack cheese
- Cooked and crumbled bacon
- Pickled jalapeños, sliced
- Creole seasoning, for extra flavor
- 1 tablespoon chopped green onions, for garnish
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
- Prepare the Potatoes: Peel the potatoes and cut them into ½-inch thick fries, keeping them uniform to ensure even cooking.
- Soak the Fries (Optional but Recommended): Place fries in cold water to soak for at least 30 minutes up to 2 hours, then drain and pat dry thoroughly to remove excess starch and moisture.
- Preheat the Oven or Oil: For baking, preheat your oven to 400°F (200°C). For frying, heat the vegetable oil to 350°F (175°C).
- Toss with Oil and Seasonings: In a large bowl, coat the dried fries with vegetable oil, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper evenly.
- Bake or Fry the Fries: For baking, spread fries on a parchment-lined baking sheet and bake 20-25 minutes, flipping halfway, until golden and crispy. For frying, cook fries in hot oil in batches for 3-5 minutes until golden, then drain on paper towels and season immediately.
- Check for Doneness: Ensure fries are crispy outside and tender inside regardless of cooking method.
- Make the Voodoo Sauce: Whisk together mayonnaise, ketchup, Creole mustard, horseradish sauce, Worcestershire sauce, hot sauce, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper.
- Adjust and Chill Sauce: Taste the sauce and tweak seasonings if needed. Refrigerate for at least 30 minutes for flavors to meld, if time allows.
- Assemble the Dish: Place the fries in a serving dish, drizzle generously with Voodoo sauce, then add shredded cheeses, crumbled bacon, pickled jalapeños, and a sprinkle of Creole seasoning if desired.
- Garnish and Serve: Finish with chopped green onions and fresh parsley, then serve immediately while hot and cheese is melted.
Notes
- Soaking fries helps remove starch for crispier results but can be skipped if short on time.
- You can choose to bake or deep fry the fries depending on your preference for a healthier or more traditional texture.
- Adjust cayenne and hot sauce amounts to control spiciness to your liking.
- Voodoo Sauce can be made ahead and refrigerated up to 2 days.
- Use parchment paper when baking to prevent sticking and promote even crisping.
- To keep fries crispy after cooking, serve immediately and avoid covering tightly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Louisiana Creole