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I got hooked on Louisiana Voodoo Fries after trying to make something close to that famous Wingstop snack for game nights. Now they're my favorite crowd-pleaser. Crunchy fries loaded with cheese, smoky bacon, Cajun spice, and some spicy jalapeños—everyone loves them.
My friends cleaned out the pan before halftime on the first try. Now these are non-negotiable for football nights at my house.
Tasty Ingredients
- Vegetable oil: You’ll want a flavorless oil for frying, and make sure it’s fresh
- Chopped green onions: Bright green onions turn everything fresh—look for crisp ones
- Sliced jalapeños: Give a crunchy heat—go with fresh for real zing
- Shredded Monterey Jack cheese: Melts easy and is mellow next to cheddar
- Shredded cheddar cheese: The sharp, creamy kind—grate it yourself
- Russet potatoes: Pick firm ones with no green on the skin for super crunchy fries
- Cajun seasoning: Adds deep smoky, peppery vibes—good blends give it punch
- Paprika: Makes the fries look warm and adds a gentle spice—fresh paprika rocks
- Crumbled bacon: Smoky, savory, and crunchy—thick-cut turns out best
- Salt and black pepper: These dial in flavors—balance matters here
- Buttermilk: Coating sticks better and the fries get soft inside
- All-purpose flour: That’s the secret behind the crunchy shell
- Onion powder and garlic powder: These wake up your taste buds
- Cayenne pepper: For anyone who’s all in for that extra kick
Easy Step-by-Step
- Dig In Right Away:
- Go for it while fries still have melty cheese and all that flavor. Set out ranch or your top hot sauce if you want more dipping action.
- Scatter Your Toppings:
- Pile fries on your tray while they’re hot. Toss on Monterey Jack, cheddar, jalapeños, crispy bacon bits, and some green onions. They’ll all get warm and melty from the fries themselves.
- Time to Fry:
- Pour oil into your fryer or sturdy pot. Heat it to about 350°F over medium-high. Drop in your coated potatoes in batches so they cook up golden (about five minutes each round). Take out with a slotted spoon and let them drain on paper towels.
- Get Them Coated:
- Dunk potato sticks in buttermilk. Shake off extra liquid, then roll them in your seasoned flour—make sure every piece gets covered.
- Throw Together Your Mix:
- Stir up your flour with Cajun seasoning, paprika, onion and garlic powders, salt, pepper, and some cayenne if you want it spicy. It’ll smell awesome and bold.
- Slice Up Potatoes:
- Peel the potatoes and cut them into strips. Plop them into cold water, give them a good swish, drain, and blot them dry so they’re not wet when frying.
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The cheddar with bacon brings back summer BBQ memories for me. My brother visited from Baton Rouge and said these taste like childhood at home.
Storage Tips
Keep any leftover fries in a container with a lid in the fridge for up to two days. Heat them up in an oven at 400°F to get them crispy again. Top with fresh cheese after warming if you want the best melt—bacon and green onions stay good enough to leave on.
Ingredient Swaps
No buttermilk on hand? Just use regular milk and add a splash of lemon juice for the same effect. Any cheese that melts well—like mozzarella or pepper jack—can stand in for cheddar or Monterey Jack. Skip the bacon for a veggie spin, or toss on mushrooms and extra peppers.
How to Serve
Pile these high for game days or dish ‘em up next to burgers and grilled chicken for a southern-style meal. They’re killer for brunch too—just add a fried egg on top.
Louisiana Backstory
These fries take a cue from Louisiana’s big love for spicy, layered foods and slow-cooked meats. Their combo of cheesy, spicy, and crunchy is classic Cajun meets American comfort food.
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Common Questions
- → How do I make these fries not as spicy?
You can use less or no cayenne in your spice mix. Drop the amount of jalapeños too so it’s easier on the heat.
- → What kind of potatoes should I use?
Russet potatoes make for super crispy fries. But Yukon Golds will give you a softer, creamy bite if you like that texture more.
- → Any tips for making these a little lighter?
Pop the fries in the oven instead of a fryer after adding the seasoning. They’ll taste a little different but still come out awesome.
- → What cheeses are best for melting?
Both Monterey Jack and cheddar turn gooey and taste amazing. Try other cheeses you like, too—it’s fun to mix it up.
- → When do I put on the toppings?
As soon as the fries come out of the oil, load up the cheese and other toppings so everything gets nice and melted together.
- → Can anything be prepped in advance?
Fry up the potatoes ahead of time and reheat them in the oven. Top with cheese and all the extras when you’re ready to eat.