Louisiana Voodoo Fries

Crispy oven-roasted Louisiana Voodoo Fries layered with bold Cajun spice, cool ranch drizzle, and a velvety cheddar cheese sauce.

5 from 1 vote

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Course: Appetizer, Side Dish

Cuisine: American, Cajun

Keyword: cajun fries, cheese fries, game day snack, Louisiana Voodoo Fries, Voodoo Fries

Prep Time: 10

Cook Time: 30

Steam Time: 10

Total Time: 50

Servings:

Calories: 360kcal

Cost: $11

Equipment

1 Non-stick baking sheet Keeps the fries from sticking and makes cleanup easier
1 Medium saucepan Used for preparing the smooth, creamy cheese sauce
1 Sharp knife Helps cut the potatoes into evenly sized fries
1 Slotted spoon Allows excess water to drain when transferring steamed fries
1 Large mixing bowl Provides enough space to toss fries evenly with oil
1 Colander or steamer basket Essential for steaming potatoes before baking

Ingredients

▢ medium russet potatoes starchy potatoes work best for crisp edges
▢ 2 ½ tablespoons extra virgin olive oil used for coating and browning
▢ 1 ½ tablespoons Cajun seasoning adjust heat to taste
▢ ⅓ cup creamy ranch dressing store-bought or homemade plus extra for dipping
▢ 2 ½ tablespoons unsalted butter adds richness to the sauce base
▢ 2 ½ tablespoons all-purpose flour thickening agent
▢ ¾ cup whole milk warm milk blends smoother
▢ 2 ½ cups shredded cheddar cheese freshly shredded melts best

Instructions

Wash and scrub the potatoes thoroughly, dry them well, peel, and cut into thick fry shapes about ¾-inch wide.
Bring a pot with about 1 quart of water to a simmer and season generously with salt.
Set the potatoes in a steamer basket over the simmering water, cover, and steam until just tender when pierced, about 10–12 minutes.
Move the steamed potatoes to a large bowl, drizzle with olive oil, and gently toss until evenly coated.
Arrange the fries in a single layer on a nonstick or lined baking sheet.
Bake in a 450°F oven for 10 minutes, rotate the pan, then continue baking another 5–10 minutes until golden and crisp.
While the fries cook, melt the butter in a saucepan over medium heat, then whisk in the flour and milk until smooth.
Stir in the shredded cheese and cook until fully melted and creamy.
Remove the fries from the oven and toss immediately with the Cajun seasoning until evenly seasoned.
Drizzle the fries with ranch dressing and spoon about ¼ cup of cheese sauce over the top, serving remaining sauce on the side.

Notes

These fries bring serious game-day energy with their crispy edges and bold, saucy finish. The steam-then-bake method creates that crave-worthy contrast between fluffy centers and crunchy outsides. Serve extra sauce on the side and watch the tray disappear fast.

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