Introduction

Louisiana Voodoo Fries are a bold and flavorful twist on classic fries, packed with Cajun spices and topped with a creamy, spicy mayonnaise. Perfect as a snack or side dish, these fries bring a bit of Southern heat right to your kitchen.

A close-up view of a paper container filled with golden crispy French fries as the base layer, topped with a middle layer of dark brown, crispy fried chicken pieces. The top layer is drizzled generously with a creamy, light tan sauce and sprinkled with finely chopped fresh green herbs. The container sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large russet potatoes
Vegetable oil (for frying)
Salt (to taste)
Black pepper (to taste)
Cajun seasoning (homemade or store-bought)
Fresh parsley (for garnish)
1 cup mayonnaise
2 tablespoons hot sauce (adjust for spice preference)
1 tablespoon lemon juice
1 teaspoon garlic powder
1 teaspoon onion powder
Optional: shredded cheese (cheddar or pepper jack)
Optional: chopped green onions for garnish

Instructions

Step 1: Wash and peel the russet potatoes. Cut them into thick fries or wedges, making sure they are evenly sized for uniform cooking.
Step 2: Soak the cut fries in cold water for at least 30 minutes. This helps remove excess starch and achieves a crispy texture.
Step 3: While the potatoes soak, mix the mayonnaise, hot sauce, lemon juice, garlic powder, and onion powder in a small bowl. Stir well and set aside.
Step 4: Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Use enough oil to completely submerge the fries.
Step 5: Drain the soaked fries and pat them completely dry with paper towels to avoid oil splatters. Fry in batches for 5-7 minutes or until golden brown and crispy.
Step 6: Remove fries with a slotted spoon and drain on paper towels. While still hot, season generously with salt, black pepper, and Cajun seasoning.
Step 7: Transfer fries to a serving bowl. Add shredded cheese if desired, allowing it to melt slightly from the heat of the fries.
Step 8: Garnish with freshly chopped parsley and green onions for a burst of freshness and color.
Step 9: Serve immediately with the spicy mayonnaise drizzled on top or on the side for dipping. Enjoy your Louisiana Voodoo Fries!

Tips & Variations

Soaking the fries is key for crispiness; don’t skip this step.
For extra flavor, try tossing fries with smoked paprika or a pinch of cayenne before serving.
To make it vegetarian or vegan, substitute the mayonnaise with a plant-based alternative.
If you prefer baked fries, toss the wedges with oil and Cajun seasoning, then bake at 425°F (220°C) for 25-30 minutes, turning once.

Storage

Store leftover fries in an airtight container in the refrigerator for up to 2 days. To reheat, spread them on a baking sheet and warm in a 400°F (200°C) oven for 5-10 minutes to help regain crispiness. Avoid microwaving as it may make the fries soggy.

How to Serve

A close-up view of golden crispy fries piled high inside a brown paper container, topped with a rich layer of thick, glossy brown chili beans and finely chopped green herbs scattered on top. A creamy, tan-colored mustard sauce is drizzled in thick lines over the chili and fries, adding a smooth texture and visual contrast. The fries show some darker edges, indicating a perfect crunch, and some melted cheese is peeking through near the bottom. The background is blurred with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the Cajun seasoning from scratch?

Yes, a simple mix of paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, salt, and black pepper works well as homemade Cajun seasoning.

What if I don’t have a deep fryer?

A large, heavy-bottomed pot works perfectly. Just be sure to monitor the oil temperature with a kitchen thermometer to keep it steady around 350°F (175°C).