Introduction

Louisiana Voodoo Fries are a flavorful twist on classic fries, inspired by the popular Wingstop dish. Crispy, spicy, and topped with a zesty seasoned mayo, they make a perfect snack or side for any occasion.

A white plate filled with a pile of golden brown, crispy thick-cut fries with rough skin edges, each fry showing a crunchy texture with some darker charred spots. Drizzled on top is a creamy sauce with a light beige color and small dark specks, adding a smooth contrast to the rough fries. Finely chopped fresh green herbs are scattered generously over the fries and sauce, adding bright green color and freshness. In the background, a blurred white ramekin holds a light-colored dipping sauce, all set against a white marbled 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 removes excess starch and helps achieve a crispy texture.
Step 3: In a small bowl, mix together the mayonnaise, hot sauce, lemon juice, garlic powder, and onion powder to create the seasoned mayonnaise. Set aside.
Step 4: Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Use enough oil to fully submerge the fries for even cooking.
Step 5: Drain the soaked fries and pat them dry thoroughly. Fry them in batches for 5-7 minutes or until golden brown and crispy.
Step 6: Remove fries from oil and drain on paper towels. While still hot, sprinkle with salt, black pepper, and Cajun seasoning to taste.
Step 7: Transfer fries to a serving bowl. If desired, add shredded cheese so it melts slightly over the hot fries.
Step 8: Garnish with chopped fresh parsley and green onions for a burst of color and flavor.
Step 9: Drizzle the spicy seasoned mayonnaise over the fries or serve it on the side for dipping. Enjoy your Louisiana Voodoo Fries!

Tips & Variations

For extra crispy fries, double fry them by frying once at a lower temperature, letting them cool, then frying again at a higher temperature.
Customize the heat level by adjusting the amount or type of hot sauce in the mayonnaise.
Try swapping Cajun seasoning with smoked paprika and cayenne for a different smoky spice profile.
Add cooked bacon bits or jalapeños for added flavor and texture.

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 the oven at 400°F (200°C) for about 10 minutes to retain crispiness. The seasoned mayonnaise is best served fresh, but can be refrigerated separately for up to 3 days.

How to Serve

A close-up view of a tall paper container filled with golden-brown French fries as the base layer, each fry crispy with some darker edges visible. On top of the fries, there is a thick layer of rich brown chili with visible pieces of ground meat and beans, textured and hearty. Drizzled generously over the chili is a light beige creamy sauce with specks of spices, creating a zigzag pattern. Scattered on top are small pieces of fresh green parsley, adding a touch of color and freshness. The container sits on a white marbled surface, and the focus is sharp on the middle, softly blurring the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the fries instead of frying them?

Yes, you can bake the fries for a healthier alternative. Toss the cut potatoes in oil and seasoning, then bake at 425°F (220°C) for 25-30 minutes, flipping halfway until crispy and golden.

What if I don’t have Cajun seasoning?

If you don’t have Cajun seasoning, you can use a mix of paprika, garlic powder, onion powder, cayenne pepper, oregano, and thyme as a substitute to replicate similar flavors.