Description

Louisiana Voodoo Fries are a delicious and indulgent snack featuring thick-cut russet potatoes steamed and baked to perfection, then topped with a spicy Cajun seasoning, creamy cheese sauce, and a drizzle of ranch dressing. This Southern-inspired recipe balances crispy fries with smooth, cheesy goodness and zesty flavors, perfect for sharing at gatherings or enjoying as a comfort food treat.

Ingredients

Scale

Fries

6 medium russet potatoes
2 tbsp extra virgin olive oil
1-2 tbsp Cajun seasoning
3 tbsp salt (for boiling water)

Cheese Sauce and Toppings

2 tbsp butter
2 tbsp flour
2/3 cup milk
2 cups shredded cheddar cheese
1/4 cup creamy ranch dressing (plus extra for dipping)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the fries: Wash and scrub your potatoes thoroughly, then pat them dry with a paper towel. Peel the potatoes to remove the skin, then slice them into thick fries approximately 3/4 inch by 3 inches.
Boil seasoned water: Fill a pot with 1 quart of water and season it with 3 tablespoons of salt. Bring the water to a simmer to prepare for steaming the fries.
Steam the potatoes: Using a basket or colander, place the sliced potatoes above the simmering water, cover with a lid, and steam for about 10-12 minutes. Check doneness by inserting a knife; it should come out clean but the potatoes should not be fully cooked or mushy.
Toss fries in olive oil: Transfer the steamed potatoes to a large bowl and drizzle with 2 tablespoons of extra virgin olive oil. Toss gently to coat each fry evenly with oil.
Arrange fries for baking: Using a slotted spoon, transfer the potatoes to a nonstick baking sheet, spreading them out in a single, even layer to ensure crispiness during baking.
Bake the fries: Preheat the oven to 450°F (232°C). Bake the fries for about 10 minutes, then rotate the baking sheet to promote even cooking. Continue baking for an additional 5-10 minutes while watching carefully to avoid burning, until fries are golden and crispy.
Make the cheese sauce: While fries bake, melt 2 tablespoons of butter in a medium saucepan over medium heat. Gradually whisk in 2 tablespoons of flour followed by 2/3 cup of milk until the mixture is smooth and free of lumps. Add 2 cups of shredded cheddar cheese and stir continuously until the cheese fully melts and the sauce is creamy.
Season the fries: Once baked, remove the fries from the oven and immediately sprinkle 1 to 2 tablespoons of Cajun seasoning over them. Toss well to evenly coat the fries with seasoning.
Add toppings: Drizzle the fries with about 1/4 cup of creamy ranch dressing and spoon over approximately 1/4 cup of the cheese sauce. Reserve the remaining cheese sauce for dipping alongside the fries.

Notes

For best results, use medium russet potatoes for their ideal texture and starch content.
Steaming the fries before baking helps achieve a crispy exterior without drying out the inside.
Adjust the amount of Cajun seasoning based on your preferred spice level.
If you want extra crispy fries, you can broil for 1-2 minutes at the end of baking, watching carefully to avoid burning.
Leftover cheese sauce can be refrigerated for up to 3 days and reheated gently before using.