Description
Experience the bold and spicy flavors of Louisiana with these crispy baked or fried Voodoo fries. Tender russet potatoes are seasoned and cooked to golden perfection, then topped with a zesty Creole-inspired Voodoo sauce, melted cheese, smoky bacon, pickled jalapeños, and fresh herbs for a truly indulgent taste of the Bayou.
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 russet potatoes and cut them into ½-inch thick fries, keeping them as uniform in size as possible to ensure even cooking.
- Soak the Fries (Optional but Recommended): Place the cut fries in a large bowl of cold water and soak for at least 30 minutes, up to 2 hours. Drain thoroughly and pat dry with paper towels to remove excess moisture.
- Preheat the Oven or Prepare Your Fryer: For baking, preheat your oven to 400°F (200°C). For frying, heat vegetable oil to 350°F (175°C) in a deep fryer or heavy-bottomed pot.
- Toss with Oil and Seasonings: In a large bowl, coat the dried fries evenly with vegetable oil, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
- Baking Instructions: Spread the seasoned fries in a single layer on a parchment-lined baking sheet. Bake for 20-25 minutes, turning halfway through the cooking time, until the fries turn golden and crispy.
- Frying Instructions: Fry the seasoned fries in batches in the hot oil for 3-5 minutes each until golden brown and crispy. Use a slotted spoon to transfer fries to a paper towel-lined plate to drain, and season immediately with a bit of salt.
- Check for Doneness: The fries are done when they are crispy on the outside and tender inside with a beautiful golden color.
- Make the Voodoo Sauce: In a medium bowl, whisk together mayonnaise, ketchup, Creole or Dijon mustard, horseradish sauce, Worcestershire sauce, Louisiana-style hot sauce, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper until smooth.
- Adjust Sauce to Taste: Taste the sauce and adjust seasonings as desired to balance spice and flavor.
- Chill the Sauce (Optional): Cover and refrigerate the Voodoo sauce for at least 30 minutes to let the flavors meld for best taste.
- Arrange Fries: Place the baked or fried fries in a large serving dish or individual bowls.
- Drizzle with Voodoo Sauce: Generously drizzle the prepared Voodoo sauce over the fries for maximum flavor.
- Add Toppings (Optional): Sprinkle shredded cheddar and Monterey Jack cheeses, crumbled cooked bacon, sliced pickled jalapeños, and a pinch of Creole seasoning over the sauced fries.
- Garnish: Top with freshly chopped green onions and parsley to add freshness and color.
- Serve Immediately: Serve the fries hot to enjoy the melty cheese and bold Voodoo flavors at their best.
Notes
- Soaking the fries removes excess starch and helps them crisp up better during cooking.
- Adjust cayenne and hot sauce quantities to suit your preferred spice level.
- The recipe works well with either baking or frying; both yield deliciously crispy fries.
- For a healthier option, bake the fries instead of frying.
- The Voodoo sauce keeps well refrigerated for up to 3 days in an airtight container.
- Cheese and bacon toppings are optional but add great texture and flavor contrast.
- Use fresh herbs like parsley and green onions for the best garnish appearance and taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes (baking) or 15 minutes (frying in batches)
- Category: Side Dish
- Method: Baking
- Cuisine: Louisiana Creole