Crispy Louisiana Voodoo Fries

These crispy Louisiana Voodoo Fries are an indulgent treat layered with melted cheese, crunchy bacon bits, fresh green onions, and a zesty spicy aioli that sets them apart. Perfect for sharing with friends or as a hearty snack, this recipe brings the vibrant flavors of New Orleans right into your kitchen.

I first made these fries after a trip to New Orleans, craving that authentic loaded fry experience. The double-fry technique changed everything for me, making the fries perfectly crisp while staying fluffy inside. Now they are a go-to for game days and casual get-togethers with friends.

Gather Your Ingredients

• Russet potatoes: ideal for their high starch content, which helps achieve crispy fries& soak in cold water to remove excess starch
• Sharp cheddar cheese: melts beautifully over hot fries to add rich flavor
• Bacon: cooked until extra crispy to add savory crunch& choose thick-cut for best texture
• Green onions: finely chopped for fresh, bright garnish
• Mayonnaise: base for the spicy aioli, adding creaminess
• Sriracha sauce: blended into the mayo for heat and tang
• Garlic powder: provides depth to the aioli

How to Make It

Prepare Your Potatoes:

Start by selecting good quality russet potatoes. Peel them and cut into thick, even fries to ensure consistent cooking. Soak the cut potatoes in cold water for at least 30 minutes. This soaking step removes excess starch and is crucial for achieving that coveted crispy texture. Once soaked, dry the fries thoroughly with a clean kitchen towel& any moisture left on them will cause oil to splatter during frying.

Master The Double Fry:

Heat oil in a deep fryer or large pot to 325 degrees Fahrenheit. Fry the potatoes in batches for about 5 to 6 minutes until they start to soften but are not browned. Remove and drain them on paper towels. Increase the oil temperature to 375 degrees Fahrenheit. Fry the potatoes again in batches until golden brown and crispy, about 3 to 4 minutes. Drain well and keep warm.

Create The Perfect Aioli:

While fries are cooking, mix mayonnaise with sriracha and garlic powder to make the spicy aioli. Adjust the amount of sriracha according to your preferred spice level. This sauce is creamy with just the right amount of heat to complement the other flavors.

Cook And Crumble Bacon:

Cook bacon in a skillet over medium heat until extra crispy, turning to brown evenly. Once crisp, allow it to cool slightly before crumbling into small bite-sized pieces. This gives a satisfying texture that holds up well on the fries.

Assemble With Flair:

Place hot fries on a serving platter or individual plates. Immediately sprinkle shredded cheddar cheese over the fries so it melts from the residual heat. Scatter the crispy bacon bits generously on top. Drizzle the spicy aioli over everything and finish with finely chopped green onions for a fresh pop of color and flavor. Serve right away for the best experience.

The spicy aioli is my favorite twist here& it brings everything together with a creamy heat that lingers just long enough to keep you coming back. I remember making these for a casual backyard hangout, and everyone was going back for seconds before the fries even cooled down. The combination of textures and flavors feels like a little party with every bite.

Flavor Boosters

Storage Tips Keep leftover fries in an airtight container in the refrigerator for up to two days. To reheat, spread them on a baking sheet and warm in a 400 degree oven for 5 to 7 minutes to revive the crispiness. Keep toppings like cheese, bacon, and aioli separate until just before serving.

Serving Suggestions

These fries pair perfectly with cold beer, classic root beer floats, or spicy cocktails. Serve alongside juicy grilled chicken wings, pulled pork sandwiches, or a crisp green salad for a balanced meal. Ranch dip or extra hot sauce on the side gives guests more flavor options.

Creative Twists

Ingredient Substitutions You can use Yukon Gold potatoes if russets are unavailable, but the fries may be less crispy. Turkey bacon works as a lower fat alternative though it lacks the smoky richness of pork bacon. For a milder cheese option, try mozzarella or Monterey Jack. Seasonal Adaptations During warmer months, consider adding fresh corn or diced tomatoes as toppings to brighten the dish. In cooler seasons, swap bacon for thick slices of smoked sausage. The versatile aioli can be modified by adding lemon juice for extra freshness or smoked paprika for a smoky twist.

This recipe delivers a perfect balance of bold flavors and satisfying textures that keep everyone coming back. Enjoy the taste of New Orleans right at home.

Common Questions About This Recipe

→ Can I bake these fries instead of frying?

Yes, baking at 425°F for 30-35 minutes with a flip halfway through is possible. While they won't be as crispy as fried, tossing with oil and spreading them evenly ensures good results.

→ What type of potato works best?

Russet potatoes are ideal due to high starch and low moisture, creating crisp fries. Yukon Gold can work but avoid waxy potatoes like red potatoes which don't crisp well.

→ Can the spicy aioli be prepared ahead?

Absolutely, it can be made up to 3 days in advance and stored chilled. Flavors meld nicely over time; just stir before serving.

→ How to keep fries crispy when adding toppings?

Work quickly and serve immediately after frying. Add cheese while fries are hot to melt, then top and serve to prevent sogginess.

→ Is turkey bacon a good substitute for regular bacon?

Turkey bacon works but lacks some smoky richness. Ensure it is cooked extra crispy. Alternatives like prosciutto or coconut bacon offer different flavor twists.

→ What other cheese options work well?

Besides cheddar, pepper jack adds spice, mozzarella offers gooeyness, and Mexican blends bring unique flavors. Sharp cheddar combined with Monterey Jack also melts well.