If you crave a bold, spicy, and irresistibly crunchy snack, then let me introduce you to Voodoo Fries Louisiana: A Taste of the Bayou Recipe. This dish captures the magical essence of Louisiana cuisine with crispy double-fried potatoes smothered in a zesty, creamy Creole-inspired sauce, topped with smoky andouille sausage and melted cheeses. Every bite delivers a fiesta of textures and flavors that transports you straight to the heart of the Bayou, making it a beloved treat perfect for sharing with friends or enjoying as a flavorful indulgence weeknight or weekend alike.
Ingredients You’ll Need
Getting the ingredients right is key to creating the authentic and vibrant character of these fries. Each element plays a crucial role—the russet potatoes provide the perfect fry base, while the blend of spices and the rich Voodoo sauce bring that unmistakable Louisiana kick. From the smoky andouille sausage to the fresh herbs, every ingredient adds a layer of depth and excitement.
- Russet potatoes: Ideal for frying due to their starchy texture which results in crispy yet fluffy fries.
- Cornstarch: Helps create an ultra-crispy fry coating when combined with seasonings.
- Garlic powder and onion powder: Provide aromatic warmth and balance to the spice blend.
- Paprika and cayenne pepper: Deliver that signature subtle heat and smoky undertone characteristic of Louisiana cooking.
- Vegetable oil: Required for deep frying to achieve perfectly crisp fries.
- Mayonnaise and ketchup: The creamy and tangy base for the unforgettable Voodoo sauce.
- Creole mustard and Worcestershire sauce: Give the sauce its distinctive spicy, savory essence.
- Horseradish sauce and hot sauce: Add extra zing and heat, enhancing the richness of the fries.
- Green onions and fresh parsley: Fresh herbs that brighten the dish and add color.
- Andouille sausage: Smoky, flavorful sausage that offers meaty richness and depth.
- Cheddar and Monterey Jack cheese: Creamy, melty cheeses that bind everything together deliciously.
- Pickled jalapeños (optional): For those who love adding a tangy spicy punch.
How to Make Voodoo Fries Louisiana: A Taste of the Bayou Recipe
Step 1: Soak the Fries
Start by peeling and cutting your russet potatoes into half-inch thick fries. Soaking them in cold water for at least 30 minutes washes away excess starch, ensuring the fries come out extra crispy. Don’t forget to change the water a couple of times during soaking for best results.
Step 2: Prepare the Seasoning
Mix the cornstarch with garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper in a bowl. This seasoning blend will cling to the fries and give them a deep, aromatic flavor during frying.
Step 3: Dry and Coat the Fries
Drain and pat your fries completely dry with paper towels—wet fries just won’t crisp up right. Toss them thoroughly with the seasoning mixture so every fry is perfectly coated.
Step 4: First Fry (Blanching)
Heat vegetable oil to 325°F (160°C) and fry the potatoes in batches for about 5-7 minutes until they soften but do not brown. This step cooks them through gently, allowing the fries to become light and tender inside when fried again.
Step 5: Cool the Fries
Drain the fries on a wire rack lined with paper towels and let them cool completely for at least 30 minutes. You can refrigerate them if preparing ahead—the resting period is crucial for developing the perfect crunch on the second fry.
Step 6: Second Fry (Crisping)
Raise the oil temperature to 375°F (190°C). Fry the potatoes a second time, in batches, for 3-5 minutes until golden brown and crispy. This double-fry technique is the secret to those perfectly crispy edges and fluffy insides.
Step 7: Season Immediately and Drain
Once golden, transfer fries back to the wire rack and season with extra salt while still hot. This helps the seasoning stick better and enhances flavor with every bite.
Step 8: Prepare the Voodoo Sauce
Whisk together mayonnaise, ketchup, Creole mustard, Worcestershire sauce, horseradish, hot sauce, and the spices in a bowl. Stir in finely chopped green onions and fresh parsley for a fresh burst of color and flavor. Taste and adjust for seasoning.
Step 9: Assemble the Voodoo Fries
Arrange the fries on a platter, drizzle generously with the luscious Voodoo sauce, then sprinkle with cooked and crumbled andouille sausage. Top with shredded cheddar and Monterey Jack cheeses and garnish with chopped green onions. For those who like it hot, add pickled jalapeños on top.
How to Serve Voodoo Fries Louisiana: A Taste of the Bayou Recipe
Garnishes
Bright green onions and fresh parsley add a fresh, vibrant touch that breaks up the rich, spicy flavors. If you like a bit more heat, pickled jalapeños bring a tangy kick that complements the smoky sausage and creamy sauce beautifully.
Side Dishes
These fries shine as a star on their own or can be paired with a simple green salad or tangy coleslaw to balance the richness. For a true Louisiana-inspired meal, serve alongside jambalaya or blackened chicken for a full Bayou feast.
Creative Ways to Present
Try serving these fries in a rustic cast-iron skillet for a homey, communal feel, or pile them high on a large wooden board when hosting game day or casual gatherings. For individual servings, use mini baskets or paper cones for a fun, casual vibe that makes eating even more enjoyable.
Make Ahead and Storage
Storing Leftovers
Store any leftover fries and sauce separately in airtight containers in the refrigerator. This keeps the fries from getting soggy and preserves the vibrant flavors of the Voodoo sauce.
Freezing
While freshly fried is best, you can freeze the blanched (first fry) fries before the second crisping stage. Freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag. When ready, fry from frozen directly to achieve that perfect golden crunch.
Reheating
To revive leftover Voodoo fries, reheat in a hot oven or air fryer until crispy again. Avoid microwaving as it tends to make fries soggy. Reheat the sauce separately and drizzle just before serving to maintain that fresh, creamy taste.
FAQs
What type of potatoes work best for Voodoo Fries Louisiana: A Taste of the Bayou Recipe?
Russet potatoes are your best bet because their high starch content produces fries that are crispy on the outside and fluffy on the inside, perfect for soaking up all those bold flavors.
Can I make the Voodoo sauce ahead of time?
Absolutely! The sauce actually benefits from sitting in the refrigerator for at least 30 minutes, which allows the flavors to meld beautifully, making it even tastier when served over the fries.
Is it possible to bake the fries instead of deep-frying?
While baking is a healthier option, deep-frying is what gives these fries their signature crisp texture. If baking, toss the fries with oil and seasoning and bake at high heat, but expect a different texture, less crispy than frying.
What if I can’t find andouille sausage?
You can substitute smoked sausage or kielbasa for a similar smoky flavor. While andouille adds an authentic Louisiana flavor, other smoked sausages will still complement the dish wonderfully.
How spicy are these fries?
Voodoo Fries Louisiana: A Taste of the Bayou Recipe offers a moderate level of heat with paprika, cayenne, and hot sauce. You can easily adjust the cayenne and pickled jalapeños to suit your spice preference, making it perfect for both heat lovers and those who want just a little kick.
Final Thoughts
There’s truly nothing like biting into a plate of Voodoo Fries Louisiana: A Taste of the Bayou Recipe—the perfect balance of crispy, spicy, smoky, and creamy. This recipe brings a slice of Louisiana’s vibrant culinary culture right to your kitchen, guaranteed to impress friends and family. So why wait? Dive into this Bayou-inspired delight and savor every mouthwatering bite.
Print
Voodoo Fries Louisiana: A Taste of the Bayou Recipe
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Frying
- Cuisine: Louisiana Creole
Description
Indulge in the bold flavors of Louisiana with Voodoo Fries, a mouthwatering dish featuring crispy double-fried russet potatoes topped with a spicy, tangy Creole-inspired Voodoo sauce, savory andouille sausage, and melty cheddar and Monterey Jack cheeses. Perfect for game day or a flavorful snack, these fries bring the taste of the Bayou right to your table.
Ingredients
Fries
- 2 large russet potatoes, peeled and cut into ½-inch thick fries
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (adjust to your spice preference)
- Salt and freshly ground black pepper to taste
- Vegetable oil, for frying
Voodoo Sauce
- ½ cup mayonnaise
- ¼ cup ketchup
- 2 tablespoons Creole mustard (or Dijon mustard if Creole isn’t available)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon horseradish sauce
- 1 teaspoon hot sauce (Louisiana-style preferred)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (adjust to your spice preference)
- 1 tablespoon finely chopped green onions
- 1 tablespoon finely chopped fresh parsley
- Salt and freshly ground black pepper to taste
Toppings & Garnish
- ½ cup cooked and crumbled andouille sausage (or smoked sausage)
- ¼ cup shredded cheddar cheese
- ¼ cup shredded Monterey Jack cheese
- 2 tablespoons chopped green onions, for garnish
- Optional: Pickled jalapeños, for extra heat
Instructions
- Soak the Fries: After cutting the potatoes into fries, place them in a large bowl filled with cold water. Let them soak for at least 30 minutes, or up to 2 hours, changing the water a couple of times during the process to remove excess starch.
- Prepare the Seasoning: In a small bowl, combine cornstarch, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper. Mix thoroughly and set aside.
- Dry the Fries: Drain the soaked fries thoroughly and pat them completely dry using paper towels to ensure crispiness when fried.
- Toss with Seasoning: Place the dried fries in a large bowl and sprinkle the seasoning mixture over them. Toss well so each fry is evenly coated with the spice blend.
- First Fry (Blanching): Heat about 3 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Fry the fries in batches without overcrowding, for 5-7 minutes until slightly softened but not browned. Remove fries and drain them on a wire rack lined with paper towels.
- Cooling Period: Let the fries cool completely for at least 30 minutes; refrigerate if preparing ahead to improve texture.
- Second Fry (Crisping): Increase the oil temperature to 375°F (190°C). Fry the cooled fries again in batches for 3-5 minutes until golden brown and crispy.
- Drain and Season: Remove fries with a slotted spoon and drain on a wire rack with paper towels. Immediately season with extra salt if desired.
- Combine Ingredients (Voodoo Sauce): In a medium bowl, whisk together mayonnaise, ketchup, Creole or Dijon mustard, Worcestershire sauce, horseradish sauce, hot sauce, garlic powder, onion powder, smoked paprika, and cayenne pepper.
- Add Fresh Herbs (Voodoo Sauce): Stir in finely chopped green onions and fresh parsley to the sauce.
- Taste and Adjust (Voodoo Sauce): Taste the sauce and adjust seasonings, adding salt and pepper as needed for balanced flavor.
- Chill (Optional – Voodoo Sauce): For best flavor, cover and refrigerate the sauce for at least 30 minutes to let flavors meld, or use immediately if short on time.
- Arrange the Fries: Place the crispy fries on a large serving platter or divide onto individual plates.
- Drizzle with Sauce: Generously drizzle the prepared Voodoo sauce over the fries, ensuring even coverage.
- Add the Sausage: Sprinkle the cooked and crumbled andouille or smoked sausage evenly over the sauced fries.
- Top with Cheese: Scatter shredded cheddar and Monterey Jack cheeses over the sausage topping.
- Garnish: Garnish with chopped green onions for freshness and a pop of color.
- Optional Extra Heat: Add pickled jalapeños as desired for additional spiciness.
- Serve Immediately: Serve the Voodoo fries hot to enjoy the crispy fries with melted cheese and bold sauce at their best.
Notes
- Double frying the fries ensures a crispy exterior and tender interior.
- Soaking the fries removes excess starch, preventing sogginess.
- Adjust cayenne pepper and hot sauce quantities to suit your heat tolerance.
- Voodoo sauce can be made ahead and refrigerated for enhanced flavor.
- Use good quality andouille sausage for authenticity, but smoked sausage works well too.
- Pickled jalapeños are optional but add a nice spicy tang.
- Drain fries on a wire rack rather than paper towels to keep them crispier.
