Voodoo Fries Louisiana (Printable Version)
Hot and crispy Cajun fries finished with cheddar, bacon, scallions, and a punchy voodoo drizzle.
# What You'll Need:
→ Fries
01 -
1 tablespoon olive oil
02 -
1/2 teaspoon black pepper
03 -
1/2 teaspoon cayenne pepper, change the heat if you’d like
04 -
1 teaspoon paprika
05 -
1 teaspoon salt
06 -
4 big russet potatoes, weighing about 2 pounds in total
→ Toppings
07 -
1/4 cup diced green onions
08 -
1/2 cup cooked bacon pieces (about 4 slices)
09 -
1 cup shredded cheddar cheese
→ Voodoo Sauce
10 -
1 clove garlic, smashed
11 -
1 tablespoon hot sauce, or more if you want extra heat
12 -
1/4 cup mayonnaise
13 -
1/4 cup sour cream
# Step-by-Step Guide:
01 -
Give the top a squirt of voodoo sauce and serve it up straight away while it’s hot.
02 -
Pop the fries back into the oven for around 5 minutes until that cheese is nice and melty.
03 -
Once the tray’s out, sprinkle cheddar, chopped bacon, and green onion all over the fries.
04 -
Toss together the sour cream, mayo, crushed garlic, and your fav hot sauce in a bowl. Stir until it’s all blended.
05 -
Stick the fries in the oven and bake them for 20 minutes. Give ’em a flip halfway until crispy and golden.
06 -
Arrange fries on your big tray. Pour some olive oil, dust with black pepper, paprika, and finish with cayenne. Mix around till each fry is coated.
07 -
Put your sliced taters in a pot of cold water with some salt. Bring to a boil, cook them five minutes, then drain well. Dry off with a towel.
08 -
Give your potatoes a good scrub. Peel if you want, then slice into skinny sticks about 1/4 inch thick.
09 -
Turn your oven on to 425°F (220°C) to get it nice and hot.
# Additional Notes:
01 -
Want it vegetarian? Trade out bacon for cooked mushrooms or any cooked veggie you like.
02 -
Like it spicy? Toss in more cayenne or hit it with extra hot sauce.
03 -
These loaded fries go great as a snack, or next to anything you’re grilling.