Homemade Louisiana Voodoo Fries
Inspired by the famous Southern snack, these homemade Louisiana Voodoo Fries are crispy, flavorful, and loaded with cheese, bacon, and jalapeños—utterly comforting and addictive!
Equipment
- Deep Fryer or Large Heavy Pot
- Slotted spoon or spider
- Large bowl
- Kitchen Thermometer (Optional)
- Paper towels
Ingredients
- 2 pounds russet potatoes
- 1 cup all-purpose flour
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper optional
- 1 cup buttermilk
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup sliced jalapeños
- 1/4 cup chopped green onions
- 1/4 cup crumbled bacon
- Vegetable oil for frying
Instructions
- Step 1: Peel and cut potatoes into thin, fry-sized strips. Rinse in cold water to remove starch, then pat them super dry with paper towels.
- Step 2: In a large bowl, whisk together flour, Cajun seasoning, garlic powder, onion powder, paprika, salt, black pepper, and optional cayenne pepper. Dip dry potato fries into buttermilk, letting excess drip off. Immediately dredge in seasoned flour mixture, ensuring each fry is fully coated. Do this in batches to avoid clumping.
- Step 3: Pour enough vegetable oil into a deep fryer or heavy-bottomed pot to submerge fries. Heat oil to 350°F (175°C). Carefully add coated fries in batches, ensuring not to overcrowd. Fry for about 4-5 minutes per batch, or until golden brown and crispy. Use a slotted spoon to remove fries and drain on paper towels.
- Step 4: As soon as a batch of hot fries comes out and drains for a second, sprinkle generously with shredded cheddar cheese, Monterey Jack cheese, crumbled bacon, sliced jalapeños, and chopped green onions. The heat will melt the cheese. Repeat for each batch.
- Step 5: Serve immediately while hot, crispy, and the cheese is melted.
Notes
Tips for Success:
- Dry those potatoes thoroughly!
- Keep oil temperature around 350°F (175°C).
- Don't overcrowd the pot; fry in batches.
- Season and top the fries as soon as they come out of the hot oil.
- Potatoes can be peeled and cut ahead of time and stored in cold water in the fridge, but drain and dry them extremely well before coating and frying.