Louisiana Voodoo Fries Recipe
A crave-worthy plate of ultra-crisp fries piled with seared Andouille (or shrimp), melted pepper-jack, and a tangy, smoky “voodoo” mayo-based sauce — bold Louisiana spices, pickled heat, and fresh herbs combine for an irresistible game-day or comfort-food favorite.
Ingredients
Fries
- 2½ lb about 1.1 kg russet potatoes, washed and cut into ¼–⅜" batons
- 3 tbsp neutral oil canola, vegetable for tossing
- Kosher salt and freshly ground black pepper to taste
- Oil for frying if deep-frying — 6–8 cups peanut, canola, or sunflower oil
- Louisiana Voodoo Sauce yields ~1½–2 cups
- 1 cup mayonnaise
- ¼ cup Creole or whole-grain mustard
- 3 tbsp ketchup
- 2 –3 tbsp Louisiana-style hot sauce adjust to taste
- 1 tbsp Worcestershire sauce
- 1½ tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Cajun or Creole seasoning
- ½ tsp cayenne pepper optional
- 1 tbsp lemon juice or apple cider vinegar
- 1 –2 tsp honey or brown sugar optional
- Salt & pepper to taste
Toppings & Garnishes
- 8 oz Andouille sausage sliced and seared (or 1 cup cooked pulled pork / grilled shrimp)
- 1½ cups shredded pepper-jack or cheddar-jack blend
- ½ cup thinly sliced scallions
- ¼ cup pickled jalapeños sliced
- ¼ cup crispy fried shallots or onions
- 2 tbsp chopped fresh parsley or cilantro
- Lime wedges optional
- Extra hot sauce as desired
Instructions
Prep & soak (important)
- Cut potatoes into uniform ¼–⅜" sticks. Place in a large bowl and cover with cold water. Soak 30 minutes (or up to 2 hours) to remove excess starch.
- Drain and pat potatoes completely dry with kitchen towels or paper towels.
Make the voodoo sauce
- Whisk together mayonnaise, mustard, ketchup, hot sauce, Worcestershire, smoked paprika, garlic powder, onion powder, Cajun seasoning, cayenne (if using), lemon juice, and honey. Taste and adjust seasoning. Chill while you cook.
- Par-cook the fries (double-fry method — best crisp)
- Heat frying oil to 325°F (162°C). Working in small batches, fry the potato sticks until pale and tender (3–5 minutes). Do not brown. Drain on a wire rack and let rest 10–20 minutes (or refrigerate/freeze for later).
Finish the fries
- Heat oil to 375°F (190°C). Fry par-cooked fries in batches 2–4 minutes until golden brown and crisp. Drain on a wire rack, season immediately with kosher salt, and keep warm in a 200°F oven on a rack so they stay crisp.
Alternative methods
- Oven: Toss dried fries with 3 tbsp oil (and 1 tsp cornstarch for extra crisp). Bake at 450°F (232°C) 25–35 minutes, flipping halfway; finish under broiler 1–2 minutes if needed.
- Air fryer: Preheat to 400°F (200°C). Lightly oil fries and cook 15–20 minutes, shaking every 5 minutes; work in batches.
Prepare toppings
- In a hot skillet, sear Andouille slices (or shrimp) 2–3 minutes per side until browned. Keep warm. Grate cheese, slice scallions, and prepare pickled jalapeños and crispy shallots.
Assemble
- On a large platter or individual skillets, layer hot fries, scatter warm Andouille (or chosen protein), and sprinkle shredded pepper-jack. If you want the cheese melted, place briefly in a hot oven (250–300°F) or under the broiler for 1–2 minutes — watch closely.
- Drizzle voodoo sauce generously over the fries. Top with pickled jalapeños, scallions, crispy shallots, and chopped herbs. Serve with lime wedges and extra hot sauce.
Notes
- Crispness tips: Soaking removes starch; drying is crucial. Double-frying (low temp then high temp) yields the crispiest fries. Keep fries on a wire rack in a 200°F oven to avoid steaming.
- Make-ahead: Voodoo sauce keeps up to 5 days refrigerated. Par-cooked fries can be frozen in a single layer and finished from frozen. Cooked proteins store 3–4 days.
- Variations: Swap Andouille for grilled shrimp, pulled pork, smoked brisket, or a vegetarian option like smoked tempeh or roasted mushrooms. For vegan, use vegan mayo and dairy-free cheese. For a poutine twist, add spicy Creole gravy and cheese curds.
- Spice control: Reduce hot sauce and omit cayenne for milder flavor; balance heat with honey or extra mayo.
- Reheating leftovers: Re-crisp fries in a 425°F oven for 6–10 minutes, reheat toppings separately, and assemble fresh.