Louisiana Voodoo Fries
Delivering bold flavors and textures, these Louisiana Voodoo Fries offer a delicious twist on classic fries, with spices and a creamy dipping sauce.
Ingredients
For the fries
- 4 large russet potatoes Washed and peeled
- 1 tablespoon vegetable oil For tossing
- 1 teaspoon garlic powder Adjust to taste
- 1 teaspoon onion powder Adjust to taste
- 1 teaspoon paprika Adjust to taste
- 1 teaspoon cayenne pepper Adjust for spice level
- Salt To taste
- ½ cup shredded cheese Cheddar or a blend
- ½ cup green onions Chopped for garnish
For the dipping sauce
- ½ cup mayonnaise
- 2 tablespoons hot sauce Adjust for desired heat
- 1 tablespoon Dijon mustard
Instructions
Preparation
- Wash and peel the potatoes, then cut them into thin fries, approximately ¼ inch wide.
- Place the fries in a large bowl of cold water and let them soak for at least 30 minutes.
- Once soaked, drain the fries and pat them dry with paper towels.
Baking the Fries
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the dried fries with vegetable oil and the spices until evenly coated.
- Spread the fries in a single layer on the prepared baking sheet.
- Bake for 25-30 minutes, flipping halfway, until golden brown and crispy.
Preparing the Sauce
- While the fries bake, mix together mayonnaise, hot sauce, and Dijon mustard in a small bowl.
- Adjust the heat level with more or less hot sauce as desired.
Finishing Touches
- When the fries are done, remove them from the oven and sprinkle shredded cheese on top.
- Return to the oven for an additional 3-5 minutes, until the cheese melts.
- Garnish with chopped green onions and serve with the spicy dipping sauce.
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Notes
For extra crispiness, consider using a wire rack on the baking sheet. You can also freeze any leftovers after cooling completely.