Voodoo Fries
These Voodoo Fries are insanely delicious! Crispy fries smothered in spicy Cajun seasoning and topped with creamy sharp cheddar cheese sauce.
Servings: 4 servings
Ingredients
- 3 tablespoons extra-virgin olive oil divided – for roasting the potatoes and adding flavor
- 2 medium/larger russet potatoes about 1 ½ pounds – the perfect starchy base for crispy fries
- 1 tablespoon Cajun seasoning this spice blend adds that signature Voodoo kick
- 1 teaspoon garlic powder boosts the savory depth
- ½ teaspoon dill weed for a subtle herby note
- ½ teaspoon onion powder enhances the overall flavor
- Ranch dressing optional – for dipping or drizzling
- Chopped chives or green onions optional – adds freshness and color
- 2 tablespoons unsalted butter essential for the cheese sauce base
- 1½ tablespoons all-purpose flour helps thicken the cheese sauce
- 1 cup milk low fat or whole – to create a creamy sauce
- 1 cup freshly grated sharp cheddar cheese 4 ounces – the star of the cheese sauce
Instructions
- Start by washing and peeling your russet potatoes. Cut them into evenly sized fries—about ¼ to ½ inch thick—to ensure they cook uniformly. Pat them dry with a clean kitchen towel to remove excess moisture, which helps achieve crispiness.
- Place the cut fries into a large mixing bowl. Drizzle 2 tablespoons of extra-virgin olive oil over them, then sprinkle with Cajun seasoning, garlic powder, dill weed, and onion powder. Toss well to coat every fry evenly. Spread the fries in a single layer on a baking sheet lined with parchment paper or a non-stick surface.
- Roast in a preheated oven at 425°F (220°C) for 25-30 minutes, flipping halfway through, until golden and crispy.
- While the fries are roasting, melt the unsalted butter in a medium saucepan over medium heat. Once melted, whisk in the all-purpose flour and cook for about 1 minute to form a roux—this eliminates the raw flour taste.
- Slowly whisk in the milk, continuing to stir until the mixture thickens and starts to bubble gently, about 3-5 minutes.
- Remove the saucepan from heat and stir in the freshly grated sharp cheddar cheese until smooth and melted. If the sauce is too thick, add a splash more milk to reach your desired consistency. Season with a pinch of salt if needed.
- Once the fries are perfectly crispy, transfer them to a serving dish. Generously drizzle the cheddar cheese sauce over the fries. For an extra touch, sprinkle chopped chives or green onions on top and serve with ranch dressing on the side, if you like.
Equipment
- Baking Sheet
- Mixing Bowls
- Medium Saucepan
- Whisk
- Sharp grater
- Knife and cutting board
- Oven mitts
Notes
- Cut your fries into uniform sizes to ensure even cooking and crispiness.
- Don’t overcrowd the baking sheet—give the fries space to roast properly without steaming.
- Use freshly grated cheese for a smoother, meltier sauce compared to pre-shredded varieties.
- For extra crispy fries, soak the cut potatoes in cold water for 30 minutes before drying and roasting to remove excess starch.
- Serve the fries immediately after assembling for the best texture; cheese sauce can thicken as it cools.