Description
Louisiana Voodoo Fries with Spicy Creole Sauce are crispy, seasoned fries topped with a bold, tangy, and spicy Creole-inspired sauce, shredded cheeses, crispy bacon, pickled jalapeños, and fresh herbs for an irresistible snack or appetizer bursting with Southern flavors.
Ingredients
Scale
Fries
- 2 large russet potatoes, peeled and cut into ½-inch thick fries
- 2 tablespoons vegetable oil (or canola oil)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper (adjust to your spice preference)
- Salt and freshly ground black pepper to taste
Spicy Creole Sauce
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon Creole mustard (or Dijon mustard)
- 1 tablespoon horseradish sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce (Louisiana-style preferred, like Tabasco or Crystal)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (adjust to your spice preference)
- Salt and freshly ground black pepper to taste
Toppings and Garnish
- Shredded cheddar cheese
- Shredded Monterey Jack cheese
- Cooked and crumbled bacon
- Pickled jalapeños, sliced
- Creole seasoning, for extra flavor
- 1 tablespoon chopped green onions, for garnish
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
- Prepare the Potatoes: Peel the potatoes and cut them into ½-inch thick fries, ensuring uniform size for even cooking.
- Soak the Fries (Optional but Recommended): Place the cut fries in cold water and soak for at least 30 minutes, up to 2 hours, to remove excess starch, then drain and pat dry thoroughly.
- Preheat the Oven or Oil: For baking, preheat your oven to 400°F (200°C). For frying, heat vegetable oil to 350°F (175°C).
- Toss with Oil and Seasonings: In a large bowl, coat the dried fries evenly with vegetable oil, garlic powder, onion powder, paprika, cayenne pepper, salt, and freshly ground black pepper.
- Bake or Fry the Fries: If baking, spread the fries on a parchment-lined baking sheet and bake for 20-25 minutes, flipping halfway through, until golden and crispy. If frying, cook the fries in batches in hot oil for 3-5 minutes until golden, then drain on paper towels and season immediately.
- Check for Doneness: Ensure the fries are perfectly crispy on the outside and tender inside regardless of cooking method.
- Make the Voodoo Sauce: Whisk together mayonnaise, ketchup, Creole mustard, horseradish sauce, Worcestershire sauce, hot sauce, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper until smooth and well combined.
- Adjust and Chill Sauce: Taste the sauce and adjust seasonings if necessary. Refrigerate for at least 30 minutes to meld flavors if time allows.
- Assemble the Dish: Place the cooked fries in a serving dish and drizzle generously with the spicy Creole Voodoo sauce. Top with shredded cheddar and Monterey Jack cheeses, crumbled bacon, pickled jalapeños, and a sprinkle of Creole seasoning for extra flavor.
- Garnish and Serve: Finish with chopped green onions and fresh parsley. Serve immediately while the cheese is melted and fries are hot for the best experience.
Notes
- Soaking the fries helps achieve a crispier texture by removing excess starch.
- You can bake or fry the fries based on your preference; baking is healthier but frying gives a more traditional crisp.
- Adjust cayenne pepper and hot sauce quantities according to your desired spice level.
- Use parchment paper when baking for easy cleanup and to prevent sticking.
- Serve immediately to enjoy the fries at their crispiest with melted cheese and warm sauce.
