Description
Hot, crackling fries meet smoky spice and a tangy, creamy voodoo drizzle. An easy, shareable side perfect for weeknight dinners or game-day spreads.
Ingredients
Scale
- 900 g (2 lb) Russet potatoes
- 480 ml (2 cups) neutral oil for frying
- 10 g (2 tsp) paprika
- 4 g (1 tsp) garlic powder
- 4 g (1 tsp) onion powder
- 1–2 g (1/4–1/2 tsp) cayenne
- 8 g (1½ tsp) salt
- 1 g (1/4 tsp) black pepper
- 200 g (2 cups) shredded cheddar cheese
- Voodoo sauce:
- 120 g (1/2 cup) mayonnaise
- 60 g (1/4 cup) ketchup
- 15–30 ml (1–2 tbsp) hot sauce
- 15 ml (1 tbsp) apple cider vinegar
- 1/2 tsp smoked paprika
- A pinch of sugar
- Optional toppings:
- 15 g (1/4 cup) sliced green onions
- 30 g (2 tbsp) pickled jalapeños
- 50 g (1/2 cup) crumbled bacon
Instructions
- Peel and cut the potatoes into 10 mm sticks. Soak in cold water for 10–15 minutes, then drain and pat dry.
- Heat oil to 160°C (320°F). Fry in batches for 4–5 minutes until exterior firms. Remove to a wire rack.
- Whisk together the voodoo sauce ingredients and chill until ready.
- Increase oil to 190°C (375°F) and fry blanched batches for 2–3 minutes until golden. Salt immediately after draining.
- Toss hot fries with the Cajun rub and spread on a tray. Top with cheese and return to a 180°C (350°F) oven for 3–4 minutes until melted.
- Drizzle with voodoo sauce and garnish with green onions and bacon before serving.
Notes
For a healthier option, roast the fries at high heat instead of frying. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 3g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 40mg