Flavor-Packed Louisiana Voodoo Fries for a Crowd-Pleaser
These fries are an explosion of bold flavors, inspired by Louisiana's culinary heritage, perfect for gatherings or game day.
Equipment
- Mixing Bowl
- Baking Sheet
- Deep Fryer
Ingredients
Potatoes
- 4 large Russet Potatoes Wash and peel if desired, cut into thick strips.
Spices
- 1 teaspoon Cayenne Pepper Adjust according to spice tolerance.
- 1 teaspoon Garlic Powder Adds depth and savory flavor.
- 1 teaspoon Paprika Contributes mild sweetness and color.
- 1 teaspoon Salt To season fries after cooking.
- 2 tablespoons Olive Oil Coat fries before cooking.
Toppings
- 1/4 cup Green Onions Finely chopped for garnish.
- 1 cup Cheddar Cheese Shredded, for melting over fries.
- 1/2 cup Sour Cream For drizzling on top.
- 1/4 cup Fresh Cilantro Chopped for garnish.
Instructions
- Preheat your oven to 425°F (220°C) or prepare your deep fryer.
- Wash and peel the potatoes, then cut them into thick strips. Soak in cold water for at least 30 minutes.
- Drain and pat the fries dry with paper towels.
- Toss the fries with olive oil in a mixing bowl.
- Add cayenne pepper, garlic powder, paprika, and salt. Mix well.
- Spread fries on a baking sheet or fry in batches until golden and crispy.
- Prepare toppings while fries are cooking.
- Arrange fries on a platter, sprinkle with cheddar cheese, drizzle with sour cream, and top with green onions and cilantro.
- Serve immediately while hot.
Notes
For variations, consider adding jalapeños or using sweet potatoes for a healthier option.