Description

Louisiana Voodoo Fries are a spicy, indulgent snack featuring crispy russet potato fries seasoned with paprika and cayenne, topped with melted cheddar cheese, smoky bacon, and fresh green onions, then drizzled with a creamy, tangy voodoo sauce made from sour cream, mayonnaise, hot sauce, and garlic. Perfect for game day or a flavorful appetizer.

Ingredients

Scale

Fries

4 large russet potatoes (About 2 lbs.)
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon cayenne pepper (Adjust for spice preference)
1/2 teaspoon black pepper
Olive oil (for drizzling, about 2 tablespoons)

Toppings

1 cup shredded cheddar cheese
1/2 cup cooked and crumbled bacon (About 4 slices)
1/4 cup finely chopped green onions

Voodoo Sauce

1/4 cup sour cream
1/4 cup mayonnaise
1 tablespoon hot sauce (Adjust for spice preference)
1 clove garlic (Minced)

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) to ensure a hot environment for crispy fries.
Prep Potatoes: Wash and peel the potatoes. Cut them into thin fries approximately 1/4 inch thick for even cooking and crispiness.
Boil Fries: Place the cut fries in a pot of cold water and add 1 teaspoon of salt. Bring to a boil and cook for about 5 minutes to partially cook the fries, then drain and pat dry to remove excess moisture.
Season Fries: Spread the fries on a large baking sheet in a single layer. Drizzle with olive oil and sprinkle paprika, cayenne pepper, and black pepper evenly over the fries. Toss gently to coat all fries.
Bake Fries: Bake in the preheated oven for 20 minutes or until the fries are golden brown and crispy, flipping halfway through to ensure even cooking.
Prepare Voodoo Sauce: While fries bake, combine sour cream, mayonnaise, hot sauce, and minced garlic in a bowl. Mix well until smooth and creamy for a flavorful sauce.
Add Toppings: Once fries are cooked, remove the baking sheet and sprinkle shredded cheddar cheese, crumbled bacon, and chopped green onions evenly over the fries.
Melt Cheese: Return the fries to the oven and bake for an additional 5 minutes, or until cheese is melted and bubbly.
Serve: Remove from oven, drizzle the fries generously with the prepared voodoo sauce, and serve immediately while hot and flavorful.

Notes

Adjust cayenne pepper and hot sauce amounts to control the spice level according to your preference.
For extra crispiness, soak the cut fries in cold water for 30 minutes before boiling to remove excess starch, then dry thoroughly.
Bacon can be substituted with a vegetarian alternative if desired.
To make the dish gluten-free, ensure mayonnaise and hot sauce are certified gluten-free.
Use freshly minced garlic for a more pronounced garlic flavor in the voodoo sauce.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Snack/Appetizer
Method: Baking
Cuisine: Louisiana/Creole

Nutrition

Serving Size: 1 serving (approx. 1/4 of recipe)
Calories: 450 kcal
Sugar: 2 g
Sodium: 650 mg
Fat: 28 g
Saturated Fat: 10 g
Unsaturated Fat: 16 g
Trans Fat: 0.2 g
Carbohydrates: 40 g
Fiber: 4 g
Protein: 13 g
Cholesterol: 45 mg

Keywords: Louisiana Voodoo Fries, spicy fries, cheesy fries, loaded fries, baked fries, dipping sauce, appetizer, snack, Creole cuisine