Description
Louisiana Voodoo Fries are a flavorful twist on classic fries, baked to crispy perfection and topped with a creamy, spicy Voodoo sauce. These savory fries combine bold Cajun spices, garlic, and smoked paprika, making them the ultimate party snack or side dish with a kick of heat and zest.
Ingredients
Scale
For the Fries
- 4 large russet potatoes, peeled and cut into fries
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust for spice level)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
For the Voodoo Sauce
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons ketchup
- 1 tablespoon hot sauce (Tabasco or your favorite)
- 1 teaspoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (adjust for heat)
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Prepare the Potatoes. Peel and cut 4 large russet potatoes into fries. Rinse the fries under cold water to remove excess starch and pat dry thoroughly with a clean kitchen towel or paper towels to ensure crispiness when baking.
- Season the Fries. In a large bowl, toss the cut potatoes with 2 tablespoons of olive oil, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried oregano, and 1 teaspoon onion powder until the fries are evenly coated with the spices and oil.
- Arrange for Baking. Line a baking sheet with parchment paper and spread the seasoned fries out in a single layer, making sure they don’t overlap to promote even crisping during baking.
- Bake the Fries. Bake in a preheated oven at 425°F (220°C) for 30-35 minutes, flipping the fries halfway through the baking time to ensure they become golden brown and crispy on all sides.
- Make the Voodoo Sauce. While the fries bake, combine 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 2 tablespoons ketchup, 1 tablespoon hot sauce, 1 teaspoon Cajun seasoning, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, and 1 tablespoon fresh lemon juice in a bowl.
- Mix the Sauce Thoroughly. Stir all sauce ingredients well until smooth and creamy. Taste and adjust the spice level by adding more hot sauce or cayenne pepper as desired.
- Chill the Sauce. Refrigerate the voodoo sauce for at least 10 minutes to allow the flavors to meld and develop a richer taste.
- Serve the Fries. Once fries are baked and crispy, remove them from the oven. Drizzle the voodoo sauce generously over the fries or serve the sauce on the side for dipping, according to your preference.
- Garnish and Present. Sprinkle the fries with 1 tablespoon of chopped fresh parsley to add a fresh color contrast and enhance the flavor.
- Enjoy. Serve the Louisiana Voodoo Fries immediately while warm and crispy for the best experience.
Notes
- For extra crispiness, soak the cut potatoes in cold water for 30 minutes before drying and seasoning.
- Adjust cayenne pepper and hot sauce quantities to control how spicy the fries and sauce become.
- Use parchment paper or a non-stick baking mat to prevent fries from sticking to the baking sheet.
- These fries pair excellently with grilled meats or as a hearty snack during game day.
- Leftover voodoo sauce can be stored in the refrigerator for up to 3 days.
