Louisiana Voodoo Fries (Printable Version)
# What You'll Need:
→ Fries
01 -
1 tablespoon olive oil
02 -
1/2 teaspoon black pepper
03 -
1/2 teaspoon cayenne pepper, add more if you want
04 -
1 teaspoon paprika
05 -
1 teaspoon salt
06 -
4 large russet potatoes, weighs about 2 pounds
→ Toppings
07 -
1/4 cup diced green onions
08 -
1/2 cup bacon bits, cooked—roughly 4 strips
09 -
1 cup cheddar cheese, shredded
→ Voodoo Sauce
10 -
1 clove garlic, smashed
11 -
1 tablespoon hot sauce—use more if you like it spicy
12 -
1/4 cup mayonnaise
13 -
1/4 cup sour cream
# Steps to Follow:
01 -
Pour some of the voodoo sauce over the loaded fries and dig in while they're good and hot.
02 -
Slide the tray with all the toppings back into the oven for 5 minutes. You'll know it's ready when the cheese is gooey and bubbly.
03 -
Pull the tray out. Sprinkle on the green onions, bacon bits, and grated cheddar. Spread them all over the fries.
04 -
In a mixing bowl, mix mayo, sour cream, hot sauce, and that crushed garlic together. Stir it all around till it looks creamy and blended.
05 -
Pop the fries into the oven for 20 minutes. Flip them in the middle so both sides get crispy and tan.
06 -
Lay the dry potato strips on a baking tray. Pour olive oil over, then toss with paprika, cayenne, and black pepper. Mix it all so every fry gets a coat.
07 -
Fill a pot with cold water, add the sliced potatoes and a bit of salt. Get it boiling, let it go for 5 minutes, then strain. Dry them off with a towel.
08 -
Give the potatoes a good clean. Peel if you want or keep the skin. Cut them lengthwise into sticks, aiming for about a quarter inch wide.
09 -
Set your oven temperature to 425°F or 220°C so it's ready to go.
# Additional Tips:
01 -
Want it meatless? Swap out bacon for some sautéed veggies like mushrooms.
02 -
Go easy or wild with the hot sauce and cayenne, depending on how much fire you want.
03 -
These loaded fries work great as a filling snack or served on the side with grilled favorites.