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
Scale
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.
