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Voodoo Fries Louisiana: A Taste of the Bayou Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 84 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4-6 servings
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Louisiana Creole

Description

Voodoo Fries Louisiana deliver a bold, spicy taste of the Bayou with crispy double-fried russet potatoes topped with a zesty, creamy Creole-inspired sauce, crumbled andouille sausage, melted cheddar and Monterey Jack cheeses, and fresh herbs. This indulgent Southern-style snack or appetizer offers complex flavors with a perfect balance of heat, smoke, and richness.

Ingredients

Fries

  • 2 large russet potatoes, peeled and cut into ½-inch thick fries
  • 2 tablespoons cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper (adjust to your spice preference)
  • Salt and freshly ground black pepper to taste
  • Vegetable oil, for frying

Voodoo Sauce

  • ½ cup mayonnaise
  • ¼ cup ketchup
  • 2 tablespoons Creole mustard (or Dijon mustard if Creole isn’t available)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon horseradish sauce
  • 1 teaspoon hot sauce (Louisiana-style preferred)
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (adjust to your spice preference)
  • 1 tablespoon finely chopped green onions
  • 1 tablespoon finely chopped fresh parsley
  • Salt and freshly ground black pepper to taste

Toppings and Garnish

  • ½ cup cooked and crumbled andouille sausage (or smoked sausage)
  • ¼ cup shredded cheddar cheese
  • ¼ cup shredded Monterey Jack cheese
  • 2 tablespoons chopped green onions, for garnish
  • Optional: Pickled jalapeños, for extra heat

Instructions

  1. Soak the Fries: After cutting the potatoes into fries, place them in a large bowl filled with cold water. Let them soak for at least 30 minutes, up to 2 hours, changing the water a couple of times during the soaking process to remove excess starch for crispier fries.
  2. Prepare the Seasoning: In a small bowl, combine cornstarch, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper. Mix thoroughly and set aside to coat the fries later.
  3. Dry the Fries: Drain the soaked fries thoroughly and pat completely dry with paper towels to avoid oil splatter and to help the seasoning stick well.
  4. Toss with Seasoning: Place the dried fries in a large bowl and sprinkle the seasoning mixture over them. Toss well to ensure all fries are evenly coated with the seasoning blend.
  5. First Fry (Blanching): Heat about 3 inches of vegetable oil in a large heavy-bottomed pot or deep fryer to 325°F (160°C). Fry the fries in batches for 5-7 minutes until they are softened but not browned. Remove them using a slotted spoon and drain on a wire rack lined with paper towels.
  6. Cooling Period: Let the fries cool completely for at least 30 minutes. For advance preparation, refrigerate them during this resting phase to improve crispiness on the second fry.
  7. Second Fry (Crisping): Increase oil temperature to 375°F (190°C). Fry the fries again in batches for 3-5 minutes until golden brown and crispy. Remove and drain on a wire rack lined with paper towels.
  8. Drain and Season: Immediately season the hot fries with a little extra salt to taste while still hot for maximum flavor.
  9. Combine Ingredients (Voodoo Sauce): In a medium bowl, whisk together mayonnaise, ketchup, Creole or Dijon mustard, Worcestershire sauce, horseradish sauce, hot sauce, garlic powder, onion powder, smoked paprika, and cayenne pepper until smooth.
  10. Add Fresh Herbs (Voodoo Sauce): Stir in finely chopped green onions and parsley for fresh herbaceous notes in the sauce.
  11. Taste and Adjust (Voodoo Sauce): Taste the sauce and add salt and pepper as needed to balance the flavors.
  12. Chill (Optional – Voodoo Sauce): For optimal flavor, cover and refrigerate the sauce for at least 30 minutes to allow the ingredients to meld, or use immediately if short on time.
  13. Arrange the Fries: Spread the crispy fries on a large serving platter or individual plates as desired.
  14. Drizzle with Sauce: Generously drizzle the prepared Voodoo sauce evenly over the fries.
  15. Add the Sausage: Sprinkle cooked and crumbled andouille or smoked sausage over the fries and sauce for hearty, smoky flavor.
  16. Top with Cheese: Sprinkle shredded cheddar and Monterey Jack cheeses evenly over the sausage-topped fries.
  17. Garnish: Finish with chopped green onions for a fresh contrast and optional pickled jalapeños for extra heat.
  18. Serve Immediately: Serve the Voodoo fries hot so the cheese is melted, and the flavors are at their peak.

Notes

  • Soaking the fries removes excess starch, ensuring a crisp exterior.
  • Double frying (blanching then crisping) is key for perfectly crispy fries.
  • Adjust cayenne pepper and hot sauce according to your spice preference.
  • Pickled jalapeños add extra heat and acidity, but they are optional.
  • You can prepare the fries up to the cooling step ahead of time and refrigerate before the final fry.
  • Substitute andouille sausage with any smoked sausage if unavailable.
  • For best sauce flavor, make it a few hours in advance.
  • Use a thermometer to maintain correct oil temperatures for frying safety and quality.

Find it online: https://slsrecipes.com/voodoo-fries-louisiana-a-taste-of-the-bayou-recipe/