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Louisiana Voodoo Fries

Louisiana Voodoo Fries
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Crispy Cajun-seasoned fries loaded with creamy cheddar cheese sauce, tangy voodoo sauce, and bold toppings like jalapeños, onions, and herbs for a spicy Louisiana-inspired comfort food favorite.

Ingredients

Scale

For the Fries

  • 500 g frozen or fresh-cut fries (thick-cut or crinkle-cut preferred)
  • 2 tbsp olive oil (if baking fresh fries)
  • 1 tbsp Cajun seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • Pinch of salt

For the Cheese Sauce

  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • 200 ml milk
  • 100 g shredded cheddar cheese
  • 1/4 tsp Cajun seasoning
  • Pinch of salt
  • Pinch of black pepper

For the Voodoo Sauce

  • 4 tbsp mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp Dijon mustard
  • 1 tsp hot sauce
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 tsp vinegar or lemon juice
  • 1 tsp sugar or honey

Optional Toppings

  • Sliced jalapeños
  • Diced red onions
  • Chopped scallions
  • Fresh chopped parsley or coriander
  • Crumbled cheese
  • Sliced olives
  • Optional sautéed mushrooms, grilled chicken, or spiced chickpeas

Instructions

1. Preheat the oven to 425°F (220°C). If using fresh potatoes, cut them into thick fries and soak in cold water for 30 minutes.

2. Drain the potatoes, pat dry, and toss with olive oil, Cajun seasoning, garlic powder, smoked paprika, black pepper, and salt.

3. Spread the fries on a baking sheet and bake for 25–30 minutes or air fry until golden and crispy. If using frozen fries, cook according to package directions and toss with Cajun seasoning afterward.

4. To make the cheese sauce, melt butter in a saucepan over medium heat and whisk in the flour to form a roux.

5. Cook the roux for 1–2 minutes, then slowly whisk in the milk until smooth and thickened.

6. Add the shredded cheddar cheese, Cajun seasoning, salt, and pepper. Stir until the cheese melts and the sauce becomes creamy.

7. In a small bowl, whisk together mayonnaise, ketchup, Dijon mustard, hot sauce, garlic powder, smoked paprika, vinegar, and sugar until smooth to create the voodoo sauce.

8. Place the hot fries on a serving plate or tray.

9. Drizzle generously with the cheese sauce.

10. Top with jalapeños, diced onions, scallions, and herbs.

11. Finish by drizzling voodoo sauce over the fries and serve immediately.

Notes

Thick-cut or crinkle-cut fries work best because they hold the sauces and toppings well.

Adjust the heat level by adding more or less hot sauce in the voodoo sauce.

For extra protein, top with grilled chicken, sautéed mushrooms, or seasoned chickpeas.

Serve immediately while the fries are hot and crispy for the best texture.

Find it online: https://cookingwithramsay.com/louisiana-voodoo-fries/