Description
Louisiana Voodoo Fries are a flavorful twist on classic crispy baked fries, seasoned with a blend of Cajun spices and topped with a creamy, spicy voodoo sauce. Perfect as a savory snack or side dish, these fries capture the bold and vibrant flavors of Louisiana cuisine.
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 Fries: Peel and cut the russet potatoes into fries. In a large bowl, toss the cut potatoes with olive oil and all the spices including garlic powder, paprika, cayenne pepper, salt, black pepper, oregano, and onion powder until they are evenly coated.
- Bake the Fries: Arrange the coated fries in a single layer on a baking sheet lined with parchment paper, ensuring the fries do not overlap. Bake in a preheated oven for 30-35 minutes, flipping the fries halfway through the baking time for even crispness. The fries should be golden brown and crispy when done.
- Make the Voodoo Sauce: In a bowl, combine mayonnaise, Dijon mustard, ketchup, hot sauce, Cajun seasoning, smoked paprika, garlic powder, cayenne pepper, and fresh lemon juice. Stir well until the mixture is smooth and creamy. Adjust the heat level by adding more hot sauce or cayenne pepper to taste.
- Chill the Sauce: Refrigerate the voodoo sauce for at least 10 minutes to allow the flavors to meld together.
- Assemble the Voodoo Fries: Drizzle the chilled voodoo sauce generously over the hot fries or serve the sauce on the side for dipping. Garnish with chopped fresh parsley to add a pop of color and a fresh herbaceous note.
- Serve: Serve the Louisiana Voodoo Fries immediately while hot and crispy for the best flavor and texture.
Notes
- If you prefer spicier fries, increase the cayenne pepper in both the fries seasoning and voodoo sauce.
- For extra crispiness, soak the cut potatoes in cold water for 30 minutes before seasoning and baking to remove excess starch.
- The voodoo sauce can be made ahead and refrigerated up to 24 hours in advance.
- These fries are best enjoyed fresh but can be reheated in the oven to regain crispiness.
- You can substitute mayonnaise with a vegan mayo to make the sauce vegan-friendly.
