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Louisiana Voodoo Fries

These Louisiana Voodoo Fries are a delicious blend of crispy baked potatoes tossed in Cajun seasoning, creamy ranch dressing, and a rich cheese sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Course: Appetizer, Snack
Cuisine: American
Calories: 450
Ingredients Equipment Method Video Notes

Ingredients
  

For the Fries
  • 4 large Russet Potatoes
  • 2 tbsp Olive Oil Store-Bought or Homemade
  • 2 tbsp Cajun Seasoning
For the Cheese Sauce
  • 2 Tbsp Butter
  • 2 Tbsp All-Purpose Flour
  • 1 cup Milk
  • 1 cup Cheddar Cheese Shredded
For Topping
  • ½ cup Ranch Dressing Preferably Buttermilk Ranch
Optional Extras:
  • Cooked bacon bits
  • Sliced jalapeños
  • Grilled chicken strips

Equipment

  • 1 Colander
  • 1 Large pot For Streaming
  • 1 Baking sheet
  • 1 Saucepan
  • 1 Whisk
  • 1 Spatula
  • 1 Knife and cutting board

Method
 

  1. Prepare The Potatoes
    Peel and slice the Russet potatoes into thick-cut fries.
    Place them in a colander and steam over boiling water for about 10 minutes until they are soft on the outside but firm inside.
  2. Bake The Fries:
    Preheat your oven to 450°F (232°C).
    Toss the steamed fries in olive oil and spread them out on a baking sheet in a single layer.
    Bake for 20 minutes, flipping halfway through, until they are golden and crispy.
  3. Make The Cheese Sauce:
    While the fries are baking, melt butter in a saucepan over medium heat.
    Whisk in the flour and cook for 1-2 minutes until it forms a smooth paste.
    Gradually add the milk while whisking, ensuring there are no lumps.
    Continue stirring until the sauce thickens, then add the shredded cheddar cheese and mix until melted and smooth.
  4. Assemble The Fries:
    Once the fries are done, transfer them to a serving plate and sprinkle them with Cajun seasoning.
    Drizzle ranch dressing and cheese sauce generously over the fries.
    Add any optional toppings you prefer, such as bacon bits, jalapeños, or chicken strips.
    Serve immediately while they’re hot and crispy.

Video

Notes

  • Crispy Fries: Steaming the potatoes first helps achieve that perfect crispy texture when baking.
  • Balance the Sauces: Don’t go overboard with the cheese sauce and ranch – too much can make the fries soggy.
  • Extra Heat: For an added kick, sprinkle more Cajun seasoning or drizzle hot sauce on top.