Okay, gather ’round, y’all! Let me tell you about something truly magical that happens in my kitchen: Louisiana Voodoo Fries. These aren’t just your average fries; they’re a flavor explosion, a party in your mouth, and a guaranteed family favorite. I remember the first time I made these. My son, picky as ever, took one bite, and his eyes widened. “Mom,” he said, “these are the best fries ever!” My daughter, who usually avoids anything remotely spicy, devoured them. It was a moment of pure culinary triumph.

I’ve tweaked this recipe over the years to get it just right. The biggest challenge was finding the perfect balance of spice and flavor so everyone could enjoy them. I’ve also learned some tricks along the way to make the process easier and faster, especially on busy weeknights. Trust me, even if you’re a beginner cook, you can nail these Louisiana Voodoo Fries. This recipe is a surefire way to make any meal special. Get ready to experience a taste of Louisiana that will have everyone begging for more. So, grab your apron and let’s get cooking! You’re going to love these Louisiana Voodoo Fries.

Ingredients

Here’s what you’ll need to conjure up some Louisiana Voodoo Fries magic!

Russet Potatoes (2 large): These are my go-to for fries. Their high starch content results in crispy exteriors and fluffy insides. You can use Yukon Golds if you prefer a slightly sweeter flavor. I always buy a few extra because my family loves them.
Vegetable Oil (for frying): I prefer vegetable oil because it has a neutral flavor and a high smoke point. Peanut oil is another good option if you’re not allergic. Don’t use olive oil; it’s not suitable for deep frying.
Cajun Seasoning (2 tablespoons): This is the heart and soul of our Louisiana Voodoo Fries. I like to use a blend that includes paprika, cayenne pepper, garlic powder, onion powder, and oregano. You can adjust the amount to your spice preference.

Garlic Powder (1 teaspoon): Adds an extra layer of savory flavor. I keep a large container of this in my pantry because I use it in so many dishes.
Onion Powder (1 teaspoon): Complements the garlic powder and enhances the overall flavor profile.
Paprika (1 teaspoon): Contributes a smoky sweetness and vibrant color. I use smoked paprika for an even deeper flavor.

Cayenne Pepper (1/2 teaspoon): For that signature Louisiana kick! Start with a smaller amount if you’re spice-sensitive.
Salt (to taste): Enhances all the other flavors. I prefer sea salt or kosher salt.
Black Pepper (to taste): Adds a bit of complexity and depth. Freshly ground is always best.

Mayonnaise (1/2 cup): Forms the base of our creamy Voodoo sauce. I use regular mayonnaise, but you can use light mayonnaise to cut down on calories.
Creole Mustard (2 tablespoons): Adds a tangy, spicy flavor that is key to that Louisiana flavor. If you can’t find Creole mustard, you can use Dijon mustard with a pinch of horseradish.
Horseradish (1 teaspoon): If you want to add a little kick to your voodoo sauce on top of using Creole mustard, this is a perfect ingredient.

Hot Sauce (1-2 teaspoons): Adds heat and flavor to the Voodoo sauce. I use Louisiana-style hot sauce, but you can use your favorite. I always have a bottle of hot sauce on hand, just in case.
Green Onions (2, chopped): For garnish and a fresh, oniony flavor.
Optional toppings: Cheese sauce, shredded cheese, bacon bits, jalapeños.

Shopping Tip: Look for pre-cut fries in the frozen section to save time. But trust me, fresh-cut fries are worth the extra effort!
Storage Hack: If you have leftover potatoes, store them in cold water to prevent browning.

Step-by-Step Instructions

Alright, let’s get down to business and make these incredible Louisiana Voodoo Fries!

Prepare the Potatoes: Wash and peel the potatoes. Cut them into even fries, about ½ inch thick. Soak the fries in cold water for at least 30 minutes (or up to a few hours) to remove excess starch. This is a crucial step for crispy fries! Trust me, don’t skip it. My kids will sometimes help me with this step.

First Fry: Drain the fries and pat them completely dry with paper towels. Heat vegetable oil in a deep fryer or large pot to 325°F (160°C). Fry the potatoes in batches for about 5-7 minutes, until they are soft and slightly golden. Don’t overcrowd the pot; fry in batches to maintain the oil temperature. Remove the fries and place them on a wire rack to drain. This first fry cooks the inside of the fries.
Second Fry: Increase the oil temperature to 375°F (190°C). Fry the potatoes again for 2-3 minutes, until they are golden brown and crispy. This second fry creates the crispy exterior that we all love. Watch them carefully, as they can burn quickly. I once got distracted and ended up with a batch of burnt fries! Learn from my mistakes!
Season the Fries: Remove the fries from the oil and place them on a wire rack lined with paper towels to drain. Immediately season them with Cajun seasoning, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Toss to coat evenly. Taste and adjust seasonings as needed. This is where the Louisiana Voodoo Fries magic really happens!

Make the Voodoo Sauce: In a small bowl, combine mayonnaise, Creole mustard, horseradish, and hot sauce. Stir until smooth. Adjust the amount of hot sauce to your spice preference. My husband likes his extra spicy, so I usually make a separate batch just for him.
Assemble the Fries: Place the seasoned fries on a serving platter. Drizzle generously with the Voodoo sauce. Garnish with chopped green onions. You can also add cheese sauce, shredded cheese, bacon bits, or jalapeños if desired. My kids love it when I add bacon bits! My daughter is especially fond of these Louisiana Voodoo Fries.
Serve Immediately: These fries are best served hot and fresh. Enjoy!

Cooking Tip: Use a candy thermometer to monitor the oil temperature. This will ensure that your fries are cooked perfectly.

Family Reaction: Every time I make these Louisiana Voodoo Fries, my family devours them within minutes. They’re a guaranteed crowd-pleaser!

Serving Ideas

These Louisiana Voodoo Fries are incredibly versatile and can be served in so many delicious ways!

As a Side Dish: Serve them alongside burgers, sandwiches, or grilled chicken for a flavorful twist on classic comfort food. They pair perfectly with my homemade BBQ pulled pork sandwiches!
As an Appetizer: These fries are a fantastic appetizer for parties or game nights. Set out a platter with extra Voodoo sauce for dipping. They’re always a hit!
Loaded Fries: Transform them into a complete meal by adding cheese sauce, bacon bits, jalapeños, and a drizzle of ranch dressing. My kids love this option!

With Seafood: These fries are a natural complement to seafood dishes like fried shrimp, blackened catfish, or crawfish étouffée. It is a Louisiana Voodoo Fries dream combination.
As a Snack: Sometimes, I just make a batch of these fries for a satisfying afternoon snack. They’re perfect for movie night!
For Special Occasions: I often make these fries for family gatherings, birthdays, and holidays. They’re always a crowd-pleaser and a fun alternative to traditional side dishes. You can serve Louisiana Voodoo Fries on any occasion.

Leftover Ideas: If you have any leftover fries (which is rare in my house!), you can reheat them in the oven or air fryer to restore their crispness. You can also chop them up and add them to omelets or frittatas for a flavorful breakfast.

Portion Sizes: I usually make a large batch of these fries because they disappear so quickly. Two large potatoes will typically serve 4-6 people as a side dish.

FAQs

Here are some frequently asked questions about making Louisiana Voodoo Fries, based on questions I’ve gotten from friends and family over the years.

Can I use frozen fries instead of fresh potatoes? Yes, you can! Simply follow the instructions on the package for cooking the frozen fries. Once they are cooked, season them with the Cajun spice blend and drizzle with Voodoo sauce. However, fresh potatoes will give you the best results.
Can I make the Voodoo sauce ahead of time? Absolutely! In fact, I recommend making the Voodoo sauce a few hours in advance to allow the flavors to meld. Store it in an airtight container in the refrigerator until ready to use.
How can I make these fries less spicy? Reduce the amount of cayenne pepper in the Cajun spice blend and use a mild hot sauce in the Voodoo sauce. You can also omit the cayenne pepper altogether if you prefer. You can still enjoy a delicious serving of Louisiana Voodoo Fries.

Can I bake these fries instead of frying them? Yes, you can bake them for a healthier option. Toss the potato sticks with some oil and spices and put them in the oven. Preheat your oven to 400°F (200°C). Spread the fries in a single layer on a baking sheet and bake for 20-25 minutes, flipping halfway through, until they are golden brown and crispy.
What if I don’t have Creole mustard? If you can’t find Creole mustard, you can use Dijon mustard with a pinch of horseradish.
Can I make these vegetarian/vegan? Yes! The fries themselves are naturally vegetarian and vegan. Just make sure to use a vegan mayonnaise for the Voodoo sauce. Also, you can substitute bacon bits for vegan bacon bits. This guarantees delicious Louisiana Voodoo Fries.

Can I double or triple the recipe? Yes, you can easily double or triple this recipe to serve a larger crowd. Just make sure to adjust the amounts of all ingredients accordingly.

Conclusion

These Louisiana Voodoo Fries are more than just a recipe; they’re a taste of home, a celebration of flavor, and a reminder of the joy of sharing good food with loved ones. It’s the kind of dish that brings smiles to faces and creates lasting memories. We have so many fond memories associated with making and enjoying these fries as a family.

Here are my top tips for making perfect Louisiana Voodoo Fries:

Soak the potatoes: This is the key to crispy fries!
Double fry: This ensures a crispy exterior and fluffy interior.
Season generously: Don’t be afraid to experiment with the spices!

My family has created many variations. Some prefer a spicier sauce, while others like to add cheese sauce and jalapeños. Feel free to get creative and make this recipe your own!

So, go ahead and give these Louisiana Voodoo Fries a try. I promise you won’t be disappointed. They’re the perfect combination of crispy, spicy, and creamy, and they’re guaranteed to become a new family favorite.And don’t forget to come back and tell me how they turned out! I love hearing your feedback and seeing your culinary creations. Happy cooking!

Louisiana Voodoo Fries

Print Recipe

Spice up your snack game with these Louisiana Voodoo Fries! Crispy fries are loaded with a creamy, spicy sauce and flavorful toppings for a truly magical experience.

Author: Kiera

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Yield: 4 servings
Category: Snack
Method: Baked

Cuisine: American

Ingredients

Scale

1 pound frozen french fries
2 tablespoons vegetable oil

1/2 cup mayonnaise
2 tablespoons sriracha sauce
1 tablespoon Creole seasoning

1 teaspoon garlic powder
1/4 cup shredded cheddar cheese
1/4 cup cooked and crumbled bacon

2 tablespoons chopped green onions

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Instructions

Preheat oven to 400°F (200°C).

Toss frozen fries with vegetable oil and spread in a single layer on a baking sheet.
Bake for 20-25 minutes, or until golden brown and crispy, flipping halfway through.
While the fries are baking, prepare the sauce by combining mayonnaise, sriracha sauce, Creole seasoning, and garlic powder in a small bowl. Mix well.

Once the fries are cooked, transfer them to a serving plate.
Drizzle the sauce over the fries.
Top with shredded cheddar cheese, crumbled bacon, and chopped green onions.

Serve immediately and enjoy!

Notes

For an extra kick, add a pinch of cayenne pepper to the sauce. Serve with ranch dressing for dipping, if desired.