Louisiana Voodoo Loaded Fries (Print Version)
Crunchy fries smothered in cheddar and turkey bacon, spicy sauce, and green onions for that Southern vibe.
# Ingredients:
→ Fries
01 -
4 big Russet potatoes, scrubbed and washed
→ Seasonings
02 -
Salt, as much as you like
03 -
Black pepper, as much as you like
04 -
1/2 teaspoon cayenne pepper
05 -
1 teaspoon onion powder
06 -
1 teaspoon garlic powder
07 -
1 tablespoon paprika
→ Toppings
08 -
1/4 cup green onions, chopped
09 -
1/2 cup turkey bacon, cooked and crumbled
10 -
1 cup cheddar cheese, shredded
→ Voodoo Sauce
11 -
1 teaspoon paprika
12 -
1 teaspoon garlic powder
13 -
1 tablespoon honey
14 -
2 tablespoons sriracha
15 -
1/2 cup mayo
# Instructions:
01 -
You’ll get the best taste and crunch if you eat right away, nice and hot.
02 -
Right after your fries come out, pile them onto a plate. Sprinkle cheddar while they’re still hot so it gets melty. Pour plenty of that sauce all over, then finish it off with bacon crumbles and a handful of green onions.
03 -
Toss mayo, sriracha, honey, garlic powder, and paprika into a small bowl. Blend it all up until you’ve got a creamy smooth sauce.
04 -
While your fries are in the oven, get the turkey bacon sizzling in a pan on medium heat. Should take about 5-7 minutes to get crispy. Drop onto paper towels so it isn’t greasy, then crumble when cool.
05 -
Crank your oven to 220°C. Spread your spiced fries on a tray covered with baking paper. Don’t let them pile up. Bake 25-30 minutes, giving them a flip halfway so both sides get crunchy and golden.
06 -
Dump your fries into a big bowl. Add all your spices — paprika, garlic powder, onion powder, cayenne, salt, black pepper. Mix them around until every fry looks well covered.
07 -
Scrub your potatoes, then slice them into sticks about 0.6 cm thick. Let ‘em soak in cold water for half an hour to get rid of extra starch. After soaking, dry them off totally.
# Notes:
01 -
Letting potatoes soak in cold water gets rid of the starch on the outside, which helps them fry up extra crispy.