Cheddar Bacon Voodoo Fries Louisiana Style (Print version)
Crispy Cajun fries loaded with warm cheddar sauce, ranch, smoky bacon, jalapenos, and green onions.
# Ingredients:
For the fries
01 -
3 lb (1.35 kg) russet potatoes, scrubbed
02 -
3 tablespoons olive oil
03 -
1 1/2 tablespoons Cajun seasoning, plus more to taste
04 -
1 teaspoon smoked paprika
05 -
1/2 teaspoon garlic powder
06 -
1/2 teaspoon kosher salt, plus more as needed
For the cheddar sauce
07 -
2 tablespoons unsalted butter
08 -
2 tablespoons all-purpose flour
09 -
1 cup (240 ml) whole milk, plus more as needed
10 -
8 oz (225 g) sharp cheddar cheese, freshly grated
11 -
1/4 teaspoon hot sauce, optional
For loading
12 -
6 slices bacon, cooked crisp and crumbled
13 -
1/3 cup ranch dressing
14 -
1 jalapeno, thinly sliced
15 -
2 green onions, thinly sliced
16 -
Extra hot sauce, for serving
# Instructions:
01 -
Cut the potatoes into 1/2-inch fries. Soak in cold water for 20 minutes, then drain and pat very dry with clean towels.
02 -
Heat the oven to 450 F. Toss the dry fries with olive oil, Cajun seasoning, smoked paprika, garlic powder, and salt.
03 -
Spread the fries in a single layer on 2 baking sheets. Bake for 30-35 minutes, flipping once, until browned, crisp at the edges, and tender in the center.
04 -
While the fries bake, cook the bacon in a skillet until crisp. Drain on paper towels, then crumble into bite-size pieces.
05 -
Melt butter in a saucepan over medium heat. Whisk in flour for 1 minute, then slowly whisk in milk. Cook until lightly thickened, lower the heat, and stir in cheddar until smooth. Add hot sauce if using.
06 -
Transfer hot fries to a platter. Spoon warm cheddar sauce over the center, drizzle with ranch, then top with bacon, jalapeno, green onions, and extra Cajun seasoning if needed.
# Good to know:
01 -
Serve right after loading so the fries stay crisp.
02 -
Use freshly grated cheddar for the smoothest sauce.
03 -
If using frozen fries, cook them until extra crisp before topping.