Louisiana Voodoo Fries
A mouthwatering combination of crispy fries and a spicy, creamy dipping sauce that encapsulates the spirit of Louisiana cuisine.
Ingredients
For the fries
- 4 large russet potatoes, cut into fries
- 2 tbsp olive oil
- 2 tsp Cajun seasoning
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1 tsp salt
- 1 tbsp chopped fresh parsley (for garnish)
For the voodoo sauce
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp hot sauce (adjust based on spice preference)
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1/2 tsp smoked paprika
- 1 clove garlic, minced
- 1/4 tsp cayenne pepper (optional for extra heat)
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Begin by washing the russet potatoes, peeling them if you prefer, then cutting them into evenly sized fries.
- Pat the fries dry with paper towels to remove any excess moisture.
- In a large bowl, toss the cut fries with olive oil until they’re evenly coated.
- Add the Cajun seasoning, garlic powder, paprika, black pepper, and salt. Mix everything together, ensuring that all the fries are fully coated with the seasoning blend.
Cooking
- Spread the seasoned fries in a single layer on a baking sheet lined with parchment paper or a non-stick baking mat.
- Bake for 30-35 minutes, flipping them halfway through, until they’re golden brown and crispy.
Sauce Preparation
- While the fries bake, prepare the voodoo sauce. In a small bowl, combine mayonnaise, ketchup, hot sauce, Dijon mustard, lemon juice, smoked paprika, and minced garlic.
- Stir everything together well, adjusting the seasoning as necessary.
- If you want to amp up the heat, add cayenne pepper.
Serving
- When the fries are finished, take them out of the oven and transfer them to a serving platter.
- Garnish your fries with chopped fresh parsley.
- Serve immediately while they’re hot and crispy, either drizzled with voodoo sauce or with the sauce on the side for dipping.
Notes
For maximum crispiness, don’t overcrowd the fries on the baking sheet. Soaking the fries in water for 30 minutes before baking helps remove excess starch.