Description
Get ready for a flavor explosion with these homemade Louisiana Voodoo Fries! Perfectly crispy potatoes are coated in a smoky, spicy seasoning and drizzled with an irresistible creamy, tangy Voodoo sauce.
Ingredients
- 4 large Russet potatoes, peeled and cut into 1/4-inch sticks
- 6–8 cups vegetable or peanut oil, for frying
- For the Voodoo Spice Blend:
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (adjust to taste)
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- For the Voodoo Sauce:
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp hot sauce (e.g., Frank’s RedHot)
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tbsp pickle juice (or apple cider vinegar)
- 1/2 tsp sugar
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- For Garnish:
- 2 tbsp fresh parsley or cilantro, chopped
- 2 green onions, thinly sliced
- Lime wedges, for serving
Instructions
- 1. Prep the Potatoes: Peel and cut potatoes into 1/4-inch sticks. Soak in cold water for at least 30 minutes (up to 3 hours). Drain thoroughly and pat completely dry with paper towels.
- 2. First Fry (Blanch): Heat oil to 325°F (160°C). Fry potatoes in batches for 5-7 minutes until soft and pale. Remove to a wire rack to drain.
- 3. Make Voodoo Sauce: Whisk together all Voodoo sauce ingredients until smooth. Refrigerate until ready to use.
- 4. Second Fry & Season: Increase oil temperature to 375°F (190°C). Fry blanched potatoes in batches for 2-4 minutes until golden brown and crispy. Immediately transfer to a clean wire rack and generously sprinkle with Voodoo spice blend (combine all spice blend ingredients in a small bowl).
- 5. Assemble & Serve: Pile hot, seasoned fries onto a platter. Drizzle generously with Voodoo sauce. Garnish with fresh parsley/cilantro, sliced green onions, and serve with lime wedges.
- Prep Time: 30 mins (plus 30 mins soaking)
- Cook Time: 20 mins