Louisiana Voodoo Loaded Fries (Print Version)
# Ingredients:
→ Fries
01 -
4 large Russet potatoes, washed and scrubbed
→ Seasonings
02 -
1 tablespoon paprika
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
1/2 teaspoon cayenne pepper
06 -
Salt, to taste
07 -
Black pepper, to taste
→ Toppings
08 -
1 cup shredded cheddar cheese
09 -
1/2 cup cooked turkey bacon, crumbled
10 -
1/4 cup chopped green onions
→ Voodoo Sauce
11 -
1/2 cup mayonnaise
12 -
2 tablespoons sriracha sauce
13 -
1 tablespoon honey
14 -
1 teaspoon garlic powder
15 -
1 teaspoon paprika
# Instructions:
01 -
Wash and scrub potatoes thoroughly. Cut into even fries approximately 0.6 cm thick. Soak fries in cold water for 30 minutes to remove excess starch, then drain and pat completely dry.
02 -
In a large bowl, combine fries with paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Toss until evenly coated.
03 -
Preheat oven to 220°C. Arrange seasoned fries in a single layer on a parchment-lined baking sheet without overcrowding. Bake for 25–30 minutes, turning once halfway, until golden and crispy.
04 -
While fries bake, cook turkey bacon in a skillet over medium heat until crisp, about 5–7 minutes. Place bacon on paper towels to drain, then crumble.
05 -
In a small bowl, stir together mayonnaise, sriracha, honey, garlic powder, and paprika until completely smooth.
06 -
Transfer hot fries to a serving dish. Sprinkle immediately with shredded cheddar to allow slight melting. Drizzle generously with prepared sauce, then top with crumbled turkey bacon and chopped green onions.
07 -
Serve while hot for optimal flavor and texture.
# Notes:
01 -
Soaking cut potatoes in cold water removes surface starch, resulting in crispier fries.