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These Louisiana Voodoo Fries were first inspired by a craving for the iconic Wingstop snack and quickly became my go-to for game nights. Their golden crunch and cheesy toppings always draw a crowd. Each fry carries smoky Cajun flavor, melted cheese, and the bold zip of jalapeños and bacon.
The first time I served these, my friends finished the whole tray before halftime. Now it is a must-have for every football watch.
Ingredients
- Russet potatoes: Always use firm potatoes with no green spots for the best crisp fries
- All-purpose flour: Helps create a crunchy coating
- Cajun seasoning: Brings in smoked peppery New Orleans flavor; choose a quality blend for depth
- Garlic powder and onion powder: Each adds a savory bite to wake up the tastebuds
- Paprika: Delivers color and mild warmth; look for fresh ground paprika
- Salt and black pepper: Round everything out; balance the bold spices
- Cayenne pepper: For those wanting extra heat and a fiery kick
- Buttermilk: Creates a tender inside and helps the coating stick
- Shredded cheddar cheese: Gives a sharp creamy melt; choose a block and shred it yourself
- Shredded Monterey Jack cheese: Melts smoothly and balances the cheddar’s tang
- Sliced jalapeños: Offer crunch and heat; use fresh for the best flavor
- Chopped green onions: Bring a pop of brightness and color; pick ones with crisp green tops
- Crumbled bacon: Adds smoky savory crunch; use thick cut for richness
- Vegetable oil: Needed for frying; go with fresh oil with a neutral flavor
Step-by-Step Instructions
- Prepare the Potatoes:
- Peel russet potatoes until no skin remains then cut into thin even sticks for classic fries. Place all cut potatoes in a large bowl of cold water swishing to remove extra starch. Drain and dry thoroughly with paper towels so there is no excess moisture.
- Make the Seasoned Coating:
- In a mixing bowl combine flour Cajun seasoning garlic powder onion powder paprika salt black pepper and cayenne if you like it spicy. Stir well until evenly mixed. This spice blend should have a bold scent.
- Coat the Fries:
- Dip each potato stick into the buttermilk making sure it is well coated all over. Shake off extra buttermilk then toss in the flour spice mixture. Each fry should be covered in seasoning so they crisp up golden.
- Fry the Fries:
- Heat vegetable oil in a deep fryer or heavy bottomed pot over medium high until it reaches 350 degrees Fahrenheit. Fry the coated potatoes in small batches to avoid crowding. Each batch will cook for about five minutes or until every fry is golden brown and crispy. Use a slotted spoon to lift fries onto a plate lined with paper towels so excess oil drains off.
- Top the Fries:
- While fries are still piping hot arrange them on a serving platter. Sprinkle with cheddar cheese Monterey Jack cheese crumbled bacon jalapeños and green onions in generous amounts so every fry gets toppings. Let the cheese melt from the heat of the fries.
- Serve Hot:
- Enjoy immediately with gooey cheese and bold flavors. For extra decadence offer ranch dressing or a favorite hot sauce on the side for dipping.
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I love how the mix of sharp cheddar and smoky bacon reminds me of summer cookouts. When my brother visited from Baton Rouge he said these fries tasted like home.
Storage Tips
Store leftover fries in a sealed container in the fridge for up to two days. Reheat in the oven at 400 degrees until hot and crispy again. Toppings like bacon and green onions hold up better than dairy so add extra cheese fresh before reheating if needed.
Ingredient Substitutions
No buttermilk? Use regular milk with a splash of lemon juice for the same tang. Switch cheddar or Monterey Jack for any meltable cheese like pepper jack or mozzarella. For a vegetarian version, skip bacon and add extra jalapeños or mushrooms.
Serving Suggestions
Pile these fries high as a party snack or serve alongside burgers and grilled chicken for a southern feast. They also make a decadent brunch base, just top with fried eggs.
Cultural History
Voodoo fries take inspiration from Louisiana’s love of bold spices, slow-cooked meats, and layered textures. The combination of heat, creaminess, and crunch is a nod to both Cajun tradition and American comfort food culture.
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Common Questions
- → Can I make the fries less spicy?
Yes, adjust or omit the cayenne pepper in the seasoning, and limit the amount of jalapeños for milder heat.
- → What potatoes work best for this dish?
Russet potatoes are ideal for crispy fries, but Yukon Golds can also provide a creamy texture if preferred.
- → How can I make these fries healthier?
Bake the coated fries instead of frying them in oil. The texture will be slightly different but still delicious.
- → Which cheese varieties melt best?
Cheddar and Monterey Jack both melt smoothly and add great flavor. Feel free to experiment with your favorites.
- → When should I add the toppings?
Top the fries immediately after frying so the heat melts the cheese and blends the flavors perfectly.
- → Can I prepare any components ahead of time?
The fries can be fried ahead and reheated in the oven before topping with cheese and extras for convenience.