Description
Louisiana Voodoo Fries are crispy, seasoned potato fries topped with a spicy, creamy Creole sauce, melted shredded cheeses, crispy bacon, pickled jalapeños, and fresh herbs for a bold and flavorful snack or appetizer inspired by the vibrant flavors of Louisiana cuisine.
Ingredients
Scale
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
Spicy Creole 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 and Garnishes
- Shredded cheddar cheese
- Shredded Monterey Jack cheese
- Cooked and crumbled bacon
- Pickled jalapeños, sliced
- Creole seasoning, for extra flavor (optional)
- 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, ensuring all fries are uniform in size to promote even cooking.
- Soak the Fries (Optional but Recommended): Place the cut fries into cold water and soak for at least 30 minutes up to 2 hours. This step removes excess starch and helps achieve crispier fries. After soaking, drain and pat thoroughly dry with paper towels.
- Preheat the Oven or Oil: Depending on your cooking method, either preheat your oven to 400°F (200°C) for baking, or heat vegetable oil in a deep fryer or heavy skillet to 350°F (175°C) for frying.
- Toss with Oil and Seasonings: In a large bowl, coat the dried fries evenly with the vegetable oil, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
- Bake or Fry the Fries: For baking, spread fries in a single layer on a parchment-lined baking sheet and bake for 20-25 minutes, flipping halfway through, until golden and crispy. For frying, work in batches to cook fries for 3-5 minutes until golden and crisp; then drain on paper towels and season immediately with salt.
- Check for Doneness: Ensure fries are crispy on the outside and tender on the inside, regardless of cooking method used.
- Make the Voodoo Sauce: In a bowl, whisk together mayonnaise, ketchup, Creole mustard, horseradish sauce, Worcestershire sauce, hot sauce, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper until smooth and well combined.
- Adjust and Chill Sauce: Taste the sauce and adjust seasonings as needed. Refrigerate for at least 30 minutes to allow the flavors to meld if time permits.
- Assemble the Dish: Arrange the cooked fries in a serving dish. Drizzle generously with the prepared Voodoo sauce. Sprinkle with shredded cheddar and Monterey Jack cheeses, crumbled bacon, pickled jalapeños, and optional Creole seasoning for extra flavor.
- Garnish and Serve: Top with chopped green onions and fresh parsley. Serve immediately while fries are hot and cheese is melted for the best experience.
Notes
- Soaking fries removes excess starch and improves crispiness, but can be skipped if short on time.
- For a healthier option, baking is recommended; frying yields the crispiest results.
- Adjust cayenne pepper and hot sauce quantities to control the heat level.
- Using parchment paper for baking helps prevent sticking and simplifies cleanup.
- Leftover Voodoo sauce can be stored in the refrigerator for up to 3 days.
- Feel free to add other toppings like green onions, fresh herbs, or additional cheeses to customize.
