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Louisiana Voodoo Fries

Louisiana Voodoo Fries
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Louisiana Voodoo Fries are a crispy, golden snack bursting with bold Cajun and Creole spices. Featuring double-fried russet potatoes coated in a spicy, smoky seasoning blend, these fries deliver the perfect balance of heat and flavor. Ideal as a game-day treat, party appetizer, or flavorful snack, they can be customized to suit any heat preference and are quick to prepare.

Ingredients

Scale

Main Ingredients

  • 2 large Russet potatoes, peeled and cut into evenly sized sticks
  • Vegetable oil, for frying (enough for deep frying)

Seasoning Blend

  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Optional Ingredients

  • Hot sauce or Cajun seasoning blend, for extra heat
  • Shredded cheddar or pepper jack cheese (for cheesy variation)
  • Bacon bits, chopped green onions, ranch or spicy mayo (for loaded fries)
  • Olive oil (for vegan-friendly frying alternative)
  • Plant-based cheese or sauces (for vegan toppings)
  • Crushed red pepper flakes (for extra spicy)

Instructions

  1. Prep the Potatoes: Wash and peel the russet potatoes, then cut them into evenly sized sticks to ensure uniform cooking. Soak the cut fries in cold water for at least 30 minutes to remove excess starch, which helps them crisp up better.
  2. First Fry: Heat vegetable oil in a deep fryer or large pot to 325°F (163°C). Fry the potatoes in small batches for 3-4 minutes until they are soft but not browned. Remove them and drain on paper towels.
  3. Mix the Spices: While the fries cool, combine smoked paprika, cayenne pepper, garlic powder, onion powder, dried oregano, salt, and black pepper in a bowl to create the seasoning blend.
  4. Second Fry: Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2-3 minutes or until golden and crispy. Drain well to remove excess oil.
  5. Toss Fries in Seasoning: Immediately after frying and while the fries are still hot, toss them in the spice mixture until every piece is evenly coated. Serve fresh and enjoy!

Notes

  • Pat fries completely dry after soaking to prevent oil splatter and ensure crispiness.
  • Double fry to lock in softness inside and crunch outside.
  • Fry in small batches to maintain consistent oil temperature for perfect cooking.
  • Season fries while hot to maximize flavor adhesion.
  • Use fresh ground spices for the boldest taste and avoid pre-mixed blends with additives.
  • For extra heat, increase cayenne pepper or add crushed red pepper flakes.
  • Store leftovers in an airtight container, separated by paper towels, refrigerated for up to 2 days.
  • Reheat in oven or air fryer at 400°F (204°C) for 5-7 minutes to restore crispiness.

Nutrition

Keywords: Louisiana fries, Cajun fries, spicy fries, Voodoo fries, crispy fries, appetizer, snack, game day food

Find it online: https://sophiemelody.com/louisiana-voodoo-fries/