Louisiana Voodoo Fries (Printable Version)
Hot Cajun fries topped with bacon, melty cheese, scallions, and that unforgettable voodoo drizzle.
# Ingredients Required:
→ Fries
01 -
1 tablespoon olive oil
02 -
1/2 teaspoon black pepper
03 -
1/2 teaspoon cayenne pepper, add more if you wanna kick it up
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 cooked bacon bits, roughly 4 strips
09 -
1 cup shredded cheddar cheese
→ Voodoo Sauce
10 -
1 clove garlic, smashed up
11 -
1 tablespoon hot sauce, or add more to bring the fire
12 -
1/4 cup mayo
13 -
1/4 cup sour cream
# Guide to Cooking:
01 -
Spoon the voodoo sauce all over and enjoy while they're fresh and hot.
02 -
Slide fries back in the oven for another 5 minutes or so. You want the cheese totally melted and bubbling.
03 -
Pull the tray out of the oven. Sprinkle your bacon, green onions, and cheddar over the fries.
04 -
Pop sour cream, mayo, that hot sauce, and your garlic into a bowl and stir it until smooth as can be.
05 -
Get those fries golden and crispy by roasting for about 20 minutes. Flip them around halfway.
06 -
Toss your fries on a big baking sheet. Drizzle with olive oil, sprinkle over the paprika, black pepper, and cayenne, then toss so everything gets coated.
07 -
Throw the sliced potatoes into a pot with cold water and salt. Let them boil for a quick 5 minutes. Drain and dry them real well.
08 -
Wash up those potatoes. Peel if you want, then slice into skinny strips, like 1/4 inch wide.
09 -
Fire up your oven to 425°F (220°C).
# Extra Suggestions:
01 -
Going vegetarian? Swap out the bacon for sautéed veggies or mushrooms.
02 -
Want more or less heat? Play around with cayenne and hot sauce until it feels right.
03 -
Makes an awesome snack or goes great next to some grilled chicken, steak, or whatever.