Description
Louisiana Voodoo Fries are crispy homemade French fries seasoned with Creole spices and topped with melted cheddar cheese, crispy bacon, tangy pickled jalapeños, fresh green onions, and a drizzle of creamy ranch dressing. This flavorful snack captures the spirit of Louisiana with a spicy, cheesy, and savory twist, perfect for sharing or enjoying as a hearty appetizer.
Ingredients
Scale
Fries
- 2 large russet potatoes
- 2 cups vegetable oil, for frying
- 1 tablespoon Creole seasoning
Toppings
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled bacon
- 1/4 cup sliced green onions
- 1/2 cup diced pickled jalapeños
- 1/2 cup ranch dressing
Instructions
- Prepare the Potatoes. Begin by washing and peeling the russet potatoes. Cut them into thin, even strips to ensure uniform cooking and crispy fries.
- Heat the Oil. Pour vegetable oil into a deep frying pan or pot and heat it to 350°F (175°C), the ideal temperature for frying to achieve crispy exterior and tender inside.
- Fry the Potatoes. Carefully place the potato strips into the hot oil in batches, avoiding overcrowding, and cook them for about 5-7 minutes or until golden brown and crispy.
- Drain the Fries. Using a slotted spoon, remove the fries from the oil and place them on a plate lined with paper towels to absorb excess oil and keep them crispy.
- Season the Fries. While the fries are still hot, sprinkle Creole seasoning evenly over them. Toss gently to coat each fry with the flavorful spice blend.
- Add Cheese. Transfer the seasoned fries to a serving platter and sprinkle shredded cheddar cheese over the top. The residual heat will slightly melt the cheese.
- Add Toppings. Evenly distribute the crumbled bacon, sliced green onions, and diced pickled jalapeños over the cheesy fries, adding layers of texture and flavor.
- Drizzle Dressing and Serve. Finally, drizzle ranch dressing over the assembled fries. Serve immediately to enjoy the melty cheese and warm, crispy fries at their best.
Notes
- For extra crispy fries, soak potato strips in cold water for 30 minutes before frying, then pat dry.
- Use pickled jalapeños to add a tangy heat, but adjust quantity to taste for spice tolerance.
- Make sure oil temperature remains steady for consistent frying results.
- To make this dish vegetarian, omit bacon and use a vegetarian ranch dressing if preferred.
