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Our crowd's obsessed with Louisiana Voodoo Fries—these always disappear faster than any takeout when friends gather for the game. Zesty spices coat hot, crispy fries from the oven. Then that creamy, spicy-sweet drizzle ties in all the Southern vibes. Melted cheddar, crunchy turkey bacon, a big handful of fresh green onion—just don't expect leftovers when this hits the table.
Tried voodoo fries for the first time at a cousin’s BBQ down in Baton Rouge—got hooked and had to make my own. After lots of tweaks, this is the one I keep making.
Irresistible Ingredients
- Large Russet potatoes: Give you that crunchy outside and soft inside Soak them for extra snap Pick smooth, firm ones without green on the skin
- Cheddar cheese: Gives the best melt and loads of flavor Fresh-shredded melts easiest for that gooey bite
- Turkey bacon: Smoky crunch for topping Thick-cut gets the crispiest—cook it until it really crisps up
- Green onions: Adds a pop of fresh taste and color Snappy stalks = perfect garnish
- Paprika: Smoked flavor booster Fresh paprika makes a big difference in taste
- Garlic powder: Gives that punchy, warm note Make sure it smells strong for top flavor
- Onion powder: Deepens the savory stuff Ditch clumpy powder for the boldest taste
- Cayenne pepper: Cranks up the heat a bit Go easy to start if you don’t want it super spicy—taste and tweak after
- Salt and pepper: Balances every bite Kosher salt and cracked pepper bring the real deal flavor
- Mayonnaise: Creamy base for the spicy sauce Full-fat works best for flavor
- Sriracha: Brings on a mellow heat Play with the amount for perfect spice
- Honey: Just a touch trims the heat Raw or local honey has the best taste
- Sauce garlic powder and paprika: Layers the sauce with depth Follow the same tips as above here
Simple Step-by-Step
- Clean the Potatoes:
- Scrub each potato well under cool water and get all dirt off the skins Use a towel to dry—the skins crisp up best when they’re clean and dry
- Slice + Soak:
- Slice potatoes into thick fries like your finger so they cook evenly Toss ‘em straight into a cold water bowl to stop them browning Let them chill for 30 minutes so starch comes off, then drain and pat super dry—wet fries won’t crisp!
- Spice ‘em Up:
- Toss those dry fries in a big bowl Add all your paprika, onion and garlic powder, cayenne, lots of salt and pepper Use your hands so every fry gets coated Adjust cayenne to taste if you want less heat
- Get Baking:
- Crank your oven to 425 F and line a giant sheet pan with parchment for easy cleanup Spread fries out in a single layer with gaps—use more than one pan if you need After 15 minutes, flip them then bake for another 10–15 minutes until they’re nicely browned and crisp at the edges That’s how you get them crunchy
- Turkey Bacon Time:
- While fries bake, heat a pan over medium Throw in your bacon strips and cook until super crispy—usually takes about 5–7 minutes Cool and crumble into small bits Blot off extra grease for a tidier topping
- Mix That Sauce:
- Stir mayo, sriracha, honey, garlic powder, and paprika together in a bowl Mix until it’s smooth and the color turns light orange Taste and add more sriracha or honey til it’s just right It’s creamy, a little spicy, and kinda sweet—you’ll want to dunk fries in it too
- Put It All Together:
- While the fries are hot, pile on to a platter and scatter cheese across so it starts melting Drizzle on your sauce fast so it spreads but doesn’t soak Spoon turkey bacon on top and throw on a bunch of green onions for fresh crunch
- Eat Right Away:
- These fries are at their best hot out of the oven The cheese is gooey, the bacon’s still crisp, and everyone will dig in quick
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What makes these special for me is when the spicy sauce starts to soak right into those crispy fries, warming up every bite. My kids love spreading the cheese and try to sneak bacon when I’m not looking. This always reminds me of loud, happy nights—big smiles, quick hands, empty platters.
Best Way To Store
If by some miracle you’ve got leftovers, stash them in a sealed container within two hours. Pop in the fridge for up to two days. Warm them back up on a baking tray in a hot oven for about 10 minutes—not as crispy as fresh but way better than microwaved and not soggy at all. Don’t freeze the fully loaded fries, but you can freeze the raw seasoned ones then bake straight from frozen when you want.
Easy Ingredient Swaps
For veggie folks just leave off the turkey bacon and shake on a little smoked paprika or some cumin for big flavor. Try Monterey Jack or pepper jack if you want to switch up the cheese or bring more kick. Out of sriracha? Mix another hot sauce with a squirt of ketchup or tomato paste to get the right thickness.
Serving Ideas
Just out of the oven, let them steal the show for game night or turn them into a bold side next to burgers or chicken off the grill. Toss a few extra green onions over just before sharing for extra zing and color. Ice-cold drinks and a big salad make a full meal of it!
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Every bite of these Louisiana Voodoo Fries smacks with big flavor—guaranteed crowd-pleaser at any get-together!
Frequently Asked Questions
- → What type of potatoes work best for these fries?
Russet potatoes are your best pick. They cook up nice and crispy on the outside with soft insides—just right for loaded fries.
- → How do I ensure the fries turn out crispy?
After slicing, soak the fries in cold water, pat them dry, then spread them out and bake at a high temp. That’s how you get ‘em crispy.
- → Can I adjust the spice level in the sauce?
For sure! Like it hotter? Add extra cayenne or sriracha. Want it mild? Pull back on the spice so it’s just right for you.
- → Is it possible to use regular bacon instead of turkey bacon?
No problem—regular bacon works fine. Just fry it up until it’s nice and crunchy.
- → What toppings pair well with these fries?
Green onions, cheddar, bacon, and that spicy creamy sauce all fit the bill. Add as many or as few as you like.
- → How should the fries be served for best results?
They’re at their tastiest fresh out of the oven—pile on the toppings and eat right away for the crispiest bite.