Louisiana Voodoo Loaded Fries

Louisiana Voodoo Fries are the ultimate crave-worthy snack at our place crowding out the takeout every time game night rolls around. Bold spices coat crisp oven-baked fries and a creamy, spicy-sweet sauce brings all those Southern flavors together—finished with bubbling cheddar, savory turkey bacon, and plenty of green onions. Every time I put a platter on the table, there are never any leftovers.

I first tried voodoo fries at a family gathering in Baton Rouge and instantly needed a home version. After testing a ton of tweaks this is the recipe I land on again and again.

Ingredients

• Large Russet potatoes: Produce crisp edges and fluffy centers Soak for extra crunch and look for smooth skins with no green tinges
• Cheddar cheese: Melty bite adds richness Freshly shredded works best so it melts smoothly
• Turkey bacon: Adds smoky flavor and crunch Opt for thick-cut and cook until extra crisp
• Green onions: Freshness and color Use bright, crisp stalks for best garnish
• Paprika: Brings smoky undertones Choose fresh paprika for vibrancy
• Garlic powder: Delivers sharp, warm flavor Check for a fragrant aroma before using
• Onion powder: Enhances overall savoriness Avoid caked or clumpy powder for most flavor
• Cayenne pepper: Adds signature heat Start with less if sensitive to spice then taste and adjust
• Salt and pepper: Brings everything into balance Use kosher salt and freshly cracked pepper if possible
• Mayonnaise: Creamy foundation for sauce Choose full-fat for best flavor
• Sriracha: Delivers a slow building heat Adjust for your preferred spice level
• Honey: Provides just enough sweetness Raw local honey has best depth
• Sauce garlic powder and paprika: Build layers of flavor and earthiness Same guidelines as above

Step-by-Step Instructions

Prepare the Potatoes:

Wash the potatoes thoroughly with a stiff brush under cool running water to remove every bit of grit Dry with a clean towel Since the skins crisp up in the oven you want them dirt free

Cut and Soak:

Cut the potatoes into even fries about the width of your pinky finger This ensures they roast at the same rate Place immediately into a bowl of cold water to stop browning Soak for 30 minutes to remove excess starch which yields a crispier end result Drain and pat completely dry with towels Damp fries will steam not crisp

Season the Fries:

Arrange the dry fries in a large bowl Sprinkle on the paprika garlic powder onion powder cayenne pepper and a generous pinch of salt and black pepper Toss with your hands to ensure each fry is evenly coated with spice You can adjust the cayenne here if unsure about heat

Bake the Fries:

Heat your oven to 425 degrees Fahrenheit Line a large baking sheet with parchment for easy cleanup Spread the fries in a single layer with room between each use two sheets if needed Overcrowding leads to steaming Flip the fries after 15 minutes then bake 10 to 15 minutes more until golden brown and crisp at the edges This step is crucial for true crispiness

Cook the Turkey Bacon:

While fries bake heat a skillet over medium Lay the turkey bacon strips flat and cook until deeply browned and crispy usually 5 to 7 minutes Once cool crumble into small bite sized pieces Use a paper towel to blot excess grease for tidy topping

Make the Voodoo Sauce:

Combine mayonnaise sriracha honey garlic powder and paprika in a bowl Whisk until smooth and even Color should be pale orange Taste and adjust sriracha or honey to get your exact preferred blend Creamy spicy and a hint of sweet this sauce is addictive

Assemble the Fries:

Transfer hot fries to a serving platter Immediately scatter with cheddar so it starts melting Spoon the sauce generously across the fries working quickly so it coats but does not pool Top everything with turkey bacon crumbles and a liberal sprinkling of green onions for freshness

Serve Immediately:

Louisiana Voodoo Fries shine brightest piping hot out of the oven so serve right away Dive in while the cheese is gooey and bacon is crisp

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My favorite part is how the sriracha sauce soaks slightly into the base of the fries bringing a gentle heat with each crunchy bite. My kids love to help sprinkle the cheese and sneak a few bacon crumbles when I am not looking. These fries always remind me of fun nights when the house is full of laughter and big platters disappear in minutes.

Storage Tips

If you have leftovers which is rare store them in an airtight container within two hours of cooking. Refrigerate up to two days. Reheat on a sheet pan in a hot oven for about ten minutes. This does not restore all-out crispiness but keeps them tasty and avoids sogginess that happens with microwaving. Do not freeze assembled fries but you can freeze the raw seasoned fries and bake straight from frozen for a quick snack.

Ingredient Substitutions

For a vegetarian option omit the turkey bacon and top with smoked paprika or a sprinkle of cumin for extra savoriness. Swap cheddar for any good melting cheese like Monterey Jack or pepper jack for an extra kick. If sriracha is unavailable use another hot sauce blended with a bit of tomato paste or ketchup to mimic the thicker texture.

Serving Suggestions

Serve straight from the oven as a main event on game day or as a spiced-up side alongside grilled chicken or burgers. I love to scatter an extra handful of green onions just before serving for a burst of freshness and color. Pair these with cold drinks and a big salad to round out the meal.

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These Louisiana Voodoo Fries bring bold flavors to every bite—a party starter for sure!

Frequently Asked Questions

→ What type of potatoes work best for these fries?

Starchy potatoes like Russets yield crispy, golden fries with fluffy centers ideal for this dish.

→ How do I ensure the fries turn out crispy?

Soak the cut potatoes in cold water, dry thoroughly, and bake in a single layer at high heat.

→ Can I adjust the spice level in the sauce?

Absolutely. Add more or less sriracha and cayenne pepper to match your preferred spice preference.

→ Is it possible to use regular bacon instead of turkey bacon?

Yes, regular bacon can be used and cooked until crispy for a traditional smoky touch.

→ What toppings pair well with these fries?

Shredded cheddar, crumbled bacon, green onions, and creamy spicy sauce all complement the fries wonderfully.

→ How should the fries be served for best results?

Serve hot right after assembling for the best combination of crispy texture and flavorful toppings.