Louisiana Voodoo Cheesy Fries (Printable Version)
# What You'll Need:
→ Main Components
01 -
2 pounds russet potatoes, peeled and cut into thin fries
02 -
1 cup all-purpose flour
03 -
1 tablespoon Cajun seasoning
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
1 teaspoon paprika
07 -
1 teaspoon salt
08 -
1 teaspoon black pepper
09 -
1/2 teaspoon cayenne pepper, optional
10 -
1 cup buttermilk
11 -
Vegetable oil for frying
→ Toppings
12 -
1/2 cup shredded cheddar cheese
13 -
1/2 cup shredded Monterey Jack cheese
14 -
1/4 cup sliced jalapeños
15 -
1/4 cup chopped green onions
16 -
1/4 cup crumbled bacon
# How to Make It:
01 -
Peel potatoes and cut into thin, even fries. Rinse thoroughly under cold water to remove surface starch, then dry well with paper towels.
02 -
Whisk together flour, Cajun seasoning, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper in a large mixing bowl.
03 -
Dip the prepared potatoes into buttermilk to moisten, then toss in the seasoned flour mixture until all pieces are completely coated.
04 -
Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry the potatoes in batches for 4–5 minutes, stirring occasionally, until golden and crispy. Remove with a slotted spoon and drain on paper towels.
05 -
While fries remain hot, top immediately with cheddar cheese, Monterey Jack cheese, crumbled bacon, jalapeños, and green onions so the cheese melts over the fries.
06 -
Present fries promptly for optimal texture. Optionally, pair with ranch dressing or preferred dipping sauce.
# Additional Tips:
01 -
For extra heat, increase the cayenne pepper or drizzle with hot sauce just before serving.
02 -
For a lighter option, bake fries in a preheated oven at 425°F (220°C) until crisp, though texture may differ from deep-fried version.
03 -
Fries may be prepared in advance and reheated in the oven to refresh crispness and remelt cheese.