Savor Zesty Louisiana Voodoo Fries Bold flavorful these fries deliver a unique twist to your snack game Taste the magic today
Ingredients
Scale
3 large Russet potatoes
Vegetable oil (for frying)
Salt (to taste)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
1 cup shredded cheddar cheese
1 teaspoon Cajun seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional, for extra heat)
Sliced green onions (for garnish)
Chopped fresh parsley (for garnish)
Crispy bacon bits (optional, for garnish)
Instructions
Start by washing the Russet potatoes thoroughly. Peel them if you prefer your fries clean and smooth, or leave the skin on for an extra crunch. Next, cut the potatoes into thin strips.
Soak the cut fries in cold water for at least 30 minutes.
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
In a saucepan, melt the butter over medium heat. Whisk in the flour and gradually whisk in the milk, cooking until it thickens slightly.
Stir in the shredded cheddar cheese until it’s melted and smooth. Add the Cajun seasoning, garlic powder, onion powder, and optional cayenne pepper.
Drain the soaked fries and pat them dry. Carefully fry them in hot oil in batches until golden brown and crispy, about 4-5 minutes per batch.
Place the fries on a serving platter and drizzle the warm Cajun cheese sauce over the top. Garnish with crispy bacon bits, sliced green onions, and chopped parsley.
