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Louisiana Voodoo Fries

Louisiana Voodoo Fries
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Louisiana Voodoo Fries are crispy, double-fried russet potato sticks coated in a bold Cajun seasoning blend and topped with a creamy, spicy voodoo sauce. Perfect as a flavorful snack or appetizer, these fries deliver the perfect balance of crunch, heat, and savory richness inspired by authentic Louisiana flavors. Customize the heat level and enjoy them fresh for a memorable indulgence.

Ingredients

Scale

Main Ingredients

  • 3 large Russet Potatoes (about 1.5 pounds)
  • Vegetable Oil for deep frying (about 6 cups)

Seasoning Blend

  • 1 tablespoon Cajun Seasoning Blend (paprika, cayenne, garlic powder, herbs)
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Smoked Paprika

Voodoo Sauce

  • 1/2 cup Mayonnaise or Aioli
  • 2–3 tablespoons Hot Sauce (adjust to heat preference)
  • 1 teaspoon Lemon Juice

Garnishes (Optional)

  • 2 green onions, finely chopped
  • 2 tablespoons grated Parmesan Cheese

Instructions

  1. Prepare and Cut Potatoes: Wash and peel the russet potatoes. Cut them into evenly sized sticks about 1/4 inch thick to ensure uniform cooking and crispiness.
  2. Soak the Potato Sticks: Place the cut fries in cold water for at least 30 minutes to remove excess starch. After soaking, drain and pat completely dry with paper towels.
  3. First Frying Session: Heat vegetable oil in a deep fryer or heavy pot to 325°F (165°C). Fry the potatoes in batches for 4-5 minutes until soft but not browned. Remove and drain on paper towels.
  4. Seasoning the Fries: Combine the Cajun seasoning blend, garlic powder, and smoked paprika in a small bowl. Toss the fries lightly with half of this seasoning to begin infusing flavor.
  5. Make the Voodoo Sauce: In a separate bowl, mix mayonnaise, hot sauce, and lemon juice until smooth and creamy. Adjust the hot sauce amount to your desired spice level.
  6. Final Fry for Crispiness: Increase the oil temperature to 375°F (190°C). Fry the fries again for 2-3 minutes until golden brown and crispy. Drain well on paper towels.
  7. Toss and Serve: Toss the double-fried fries with the remaining Cajun seasoning, drizzle generously with voodoo sauce, and garnish with chopped green onions and optional Parmesan cheese.

Notes

  • Stick to russet potatoes for best crispiness and texture.
  • Double frying is essential to achieve the perfect crunchy exterior and tender inside.
  • Make sure fries are thoroughly dried before frying to prevent sogginess.
  • Use fresh or homemade Cajun seasoning for the best flavor impact.
  • Adjust hot sauce gradually in the voodoo sauce to control the heat level.
  • Serve fries immediately for optimal crispiness and flavor.

Nutrition

Keywords: Louisiana fries, Cajun fries, voodoo sauce, spicy fries, double fried fries, crispy fries, Southern snacks, Cajun seasoning

Find it online: https://mealsbymary.com/louisiana-voodoo-fries/