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Spicy Louisiana Voodoo Fries: Loaded with flavor!
Lady Maria

Spicy Louisiana Voodoo Fries

These Spicy Louisiana Voodoo Fries are an addictively delicious side dish or snack, featuring crispy fries tossed in Cajun spices and smothered in a creamy, tangy Voodoo sauce. They offer a perfect balance of heat and coolness that captures the bold flavors of Louisiana.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Appetizer, Side Dish, Snack
Cuisine: American, Cajun, Creole
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Russet potatoes, peeled and cut into fries or frozen fries
  • 2 tablespoons vegetable oil or canola oil
  • 2 tablespoons Cajun seasoning store-bought or homemade
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper optional, for extra heat
  • Salt to taste
  • Black pepper to taste
  • 1 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 2 tablespoons Creole mustard or Dijon mustard
  • 1 tablespoon hot sauce such as Tabasco or Louisiana-style
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • Optional: 1 tablespoon chopped fresh parsley or chives, for garnish

Equipment

  • Large bowl
  • baking sheet
  • Deep fryer or large pot
  • small bowl
  • whisk
  • Measuring cups
  • Measuring spoons
  • paper towels
  • Wire rack or paper towel-lined plate
  • Immersion blender (optional)
  • Serving platter

Method
 

  1. If using fresh potatoes: Place the cut fries in a large bowl of cold water for at least 30 minutes (or up to 2 hours) to remove excess starch.
  2. Drain the fries thoroughly and pat them dry with paper towels. The drier they are, the crispier they'll be!
  3. Preheat your oven to 400°F (200°C) if baking, or heat your deep fryer or pot of oil to 350°F (175°C) if frying.
  4. In the large bowl, toss the fries with vegetable oil, Cajun seasoning, garlic powder, onion powder, and cayenne pepper (if using). Make sure the fries are evenly coated with the spices.
  5. If baking: Spread the fries in a single layer on a baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
  6. If frying: Carefully add the fries to the hot oil in batches, making sure not to overcrowd the fryer. Fry for 3-5 minutes, or until golden brown and crispy.
  7. Remove the fries from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
  8. Season the fries with salt and pepper to taste.
  9. In a small bowl, whisk together the mayonnaise, sour cream, Creole mustard, hot sauce, lemon juice, Worcestershire sauce, garlic powder, and smoked paprika.
  10. Taste and adjust the seasoning as needed. Add more hot sauce for extra heat, or a pinch of salt and pepper to balance the flavors.
  11. If you want a smoother sauce, you can blend it with an immersion blender.
  12. Cover the sauce and refrigerate for at least 30 minutes to allow the flavors to meld.
  13. Place the cooked fries on a serving platter or individual plates.
  14. Generously drizzle the Voodoo sauce over the fries.
  15. Garnish with chopped fresh parsley or chives, if desired.
  16. Serve immediately and enjoy!

Notes

For optimal crispiness, ensure fries are thoroughly dried before cooking. The Voodoo sauce can be made a day or two in advance, allowing the flavors to develop fully. Store leftover fries in an airtight container in the refrigerator; reheat in an oven or air fryer to restore crispness. For a richer sauce, add a tablespoon of olive oil to the mayonnaise mixture.