Louisiana Voodoo Fries (Print Version)
# Ingredients:
→ Fries
01 -
4 large russet potatoes, about 2 lbs
02 -
1 teaspoon salt
03 -
1 teaspoon paprika
04 -
½ teaspoon cayenne pepper, adjust for spice preference
05 -
½ teaspoon black pepper
06 -
Drizzle of olive oil
→ Toppings
07 -
1 cup shredded cheddar cheese
08 -
½ cup cooked and crumbled bacon, about 4 slices
09 -
¼ cup finely chopped green onions
→ Voodoo Sauce
10 -
¼ cup sour cream
11 -
¼ cup mayonnaise
12 -
1 tablespoon hot sauce, adjust for spice preference
13 -
1 clove garlic, minced
# Instructions:
01 -
Preheat your oven to 425°F (220°C).
02 -
Wash and peel the potatoes. Cut them into thin fries (around ¼ inch thick).
03 -
Place the cut fries in a pot of cold water and add 1 teaspoon of salt. Bring to a boil and cook for about 5 minutes. Drain and pat dry.
04 -
Spread the fries on a large baking sheet in a single layer. Drizzle with olive oil and sprinkle with paprika, cayenne pepper, and black pepper. Toss to coat evenly.
05 -
Bake in the preheated oven for 20 minutes or until golden brown and crispy, flipping halfway through cooking.
06 -
In a mixing bowl, combine sour cream, mayonnaise, hot sauce, and minced garlic. Mix well until creamy and smooth.
07 -
Once the fries are cooked, remove them from the oven and sprinkle the shredded cheese, crumbled bacon, and chopped green onions over the top.
08 -
Return the fries to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
09 -
Serve the fries hot, drizzled with the voodoo sauce. Enjoy!
# Notes:
01 -
For a vegetarian version, you can omit the bacon and add sautéed mushrooms or other vegetables as toppings.
02 -
Adjust the amount of cayenne pepper and hot sauce depending on your spice tolerance.
03 -
These fries can also be served as a side dish for grilling meats or as a fun game-day snack.