Crispy Louisiana Voodoo Fries (Recipe for Printing)

Perfect for casual gatherings and game nights in any month, these crispy Louisiana fries are loaded with cheese, bacon, and a spicy aioli. Save & click.

# What You Need:

→ Fries Base

01 - 3 pounds russet potatoes, washed, peeled, and sliced into thick fries
02 - Vegetable oil, for deep frying

→ Toppings

03 - 2 cups sharp cheddar cheese, freshly shredded
04 - 8 slices bacon, cooked until extra crispy and crumbled
05 - 4 green onions, finely chopped

→ Spicy Aioli

06 - 1/2 cup mayonnaise
07 - 2 tablespoons sriracha sauce (adjust to taste)
08 - 1/2 teaspoon garlic powder

# How to Make It:

01 - Wash, peel, and cut russet potatoes into thick, even fries. Submerge fries in a large bowl of cold water and soak for at least 30 minutes to remove excess starch. Drain thoroughly and pat dry with paper towels.
02 - While potatoes soak, cook bacon slices in a skillet over medium heat until extra crispy. Transfer to a paper towel-lined plate. Let cool, then crumble into bite-sized pieces.
03 - In a small bowl, whisk together mayonnaise, sriracha sauce, and garlic powder until fully combined. Adjust sriracha to desired spice level. Set aside in the refrigerator until serving.
04 - Heat vegetable oil in a deep fryer or large heavy pot to 325°F. Add fries in batches, frying for 3–4 minutes until pale and just tender. Drain on paper towels. Increase oil temperature to 375°F, and fry potatoes again in batches for 2–3 minutes until golden and crispy. Drain well.
05 - Immediately after the second fry, transfer hot fries to a serving platter. Sprinkle shredded cheddar cheese evenly over fries so it melts. Top with crumbled bacon and chopped green onions. Drizzle spicy aioli over the loaded fries before serving.

# Extra Tips:

01 - For crispier fries, ensure potatoes are completely dry before frying and avoid overcrowding the oil. Use freshly grated cheese for optimal melting and flavor impact.
02 - Spicy aioli can be prepared up to 3 days ahead and stored airtight in the refrigerator; let it come to room temperature for easier drizzling.
03 - Baking Alternative: For a lighter version, bake fries at 425°F for 30–35 minutes, flipping halfway through.

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