Description
Experience the magic of Louisiana Voodoo Fries, packed with spicy, smoky flavor and incredible crispiness. Baked to perfection and drizzled with a creamy, zesty Voodoo sauce, these fries are utterly addictive.
Ingredients
Scale
- 2 large Russet potatoes (about 1.5 lbs)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp brown sugar
- 1/2 tsp cayenne pepper (adjust to taste)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup mayonnaise
- 1–2 tbsp sriracha (adjust to taste)
- 1 tbsp fresh lime juice
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
- 2 tbsp chopped fresh cilantro or green onions
- Extra lime wedges for serving
Instructions
- 1. Prep Potatoes & Soak: Wash and cut Russet potatoes into 1/4 to 1/2-inch sticks. Place in a large bowl, cover with cold water, and soak for 30 minutes to 2 hours. Drain well and pat aggressively dry with a kitchen towel until no moisture remains.
- 2. Season Fries: Preheat oven to 425°F (220°C). In a small bowl, combine smoked paprika, garlic powder, onion powder, brown sugar, cayenne pepper, salt, and black pepper for the Voodoo seasoning. In a large bowl, toss the dried potatoes with olive oil, then sprinkle evenly with the Voodoo seasoning blend. Toss to coat every fry thoroughly.
- 3. Bake to Crispness: Arrange seasoned fries in a single layer on one or two baking sheets lined with parchment paper, ensuring they are not overcrowded. Bake for 20-25 minutes, then flip and continue baking for another 15-20 minutes, or until golden brown and crispy.
- 4. Make Voodoo Sauce: While fries bake, whisk together mayonnaise, sriracha, fresh lime juice, smoked paprika, and garlic powder in a medium bowl until smooth. Taste and adjust spice or tang as desired. Refrigerate until ready to serve.
- 5. Assemble & Serve: Once fries are crispy, transfer to a serving dish. Drizzle generously with the prepared Voodoo sauce and garnish with fresh cilantro or green onions. Serve hot immediately for the best experience.
- Prep Time: 20 mins (plus 30-120 min soak)
- Cook Time: 35-45 mins