Louisiana Voodoo Fries

Louisiana Voodoo Fries are a bold and flavorful dish, combining crispy fries with Cajun seasoning, garlic, and smoked paprika for a spicy, smoky snack or side dish. Easily customizable with toppings like cheese, sour cream, or bacon, these fries are perfect for any occasion that calls for a little extra kick.

Prep Time 10

Cook Time 30

Total Time 39

Servings 8

Ingredients

6 medium russet potatoes
2 tablespoons extra virgin olive oil
1-2 tablespoons Cajun seasoning
¼ cup creamy ranch dressing plus extra for dipping
Creamy Cheese Sauce
2 tablespoons butter
2 tablespoons flour
⅔ cup milk
2 cups shredded cheddar cheese

Instructions

Prepare your fries: Wash and scrub the potatoes, then pat them dry with a paper towel. Peel the potatoes and slice them into thick fries, about ¾ inch by 3 inches.
Boil the potatoes: Bring a pot of water to a simmer, and season it with 3 tablespoons of salt. Using a basket or colander, place the potatoes over the simmering water, cover, and steam for 10-12 minutes, or until a knife inserted comes out clean. Be cautious not to cook the potatoes all the way through—they should not be mushy or falling apart.
Toss the fries: Transfer the potatoes to a bowl and drizzle them with the olive oil. Toss carefully so each fry is coated evenly with oil.
Bake the fries: Using a slotted spoon, transfer the potatoes to a nonstick baking sheet, arranging them in a single, even layer. Bake at 450°F for about 10 minutes, then turn the pan to ensure even baking. Continue baking for another 5-10 minutes, keeping an eye on them to prevent burning.
Make the cheese sauce: While the fries are baking, prepare the cheese sauce. In a medium saucepan, melt the butter over medium heat. Gradually whisk in the flour and milk, stirring until no lumps remain. Add the shredded cheese and stir until the cheese is fully melted and the sauce becomes creamy.
Finish the fries: Once the fries are done baking, remove them from the oven and sprinkle with Cajun seasoning. Toss them thoroughly to coat. Drizzle with your favorite ranch dressing and top with about ¼ cup of cheese sauce. Reserve the remaining cheese sauce for dipping.

Notes

Follow the method above for baking the fries, and peel your potatoes. I find that steaming and then baking works best with peeled potatoes. It allows the outer sides of the fries to soften before crisping up in the oven.
Be careful not to steam the potatoes too long. If they get too soft, you'll end up with mushy fries, which nobody wants.
Start with a light hand when adding toppings until you find the right balance of flavors that suit your taste. (Especially with the Cajun seasoning, as it's quite bold and can overpower the cheese and ranch flavors if you use too much.)
Serve extra ranch and cheese sauce on the side for dipping. This helps keep the fries from becoming too soggy or overloaded with sauce. Plus, it can help cut down the calories if you're aiming to make the dish lighter.
How to reheat: Not that you'll have any leftovers, but if you do, arrange the fries evenly on a baking tray and heat them in the oven at 380°F for about 15 minutes. Keep an eye on them to avoid burning!