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Voodoo Cheese Fries Recipe

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4.9 from 97 reviews

Crispy oven-baked Louisiana Voodoo Fries loaded with sharp cheddar and Monterey Jack cheeses, topped with crumbled beef bacon, pickled jalapeños, and fresh chives, served with optional sour cream and salsa for a spicy, savory snack or side dish.

Ingredients

Potatoes & Seasoning

  • 2 pounds Russet potatoes, scrubbed clean
  • 1/4 cup olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt, to taste
  • Black pepper, freshly ground, to taste

Cheese & Toppings

  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
  • 4 slices beef bacon, cooked until crispy and crumbled
  • 1/4 cup pickled jalapeño slices, drained
  • 2 tablespoons chopped fresh chives

Optional Garnishes

  • Sour cream, for serving (optional)
  • Salsa, for serving (optional)

Instructions

  1. Prepare the Potatoes: Cut the Russet potatoes into approximately ½-inch thick fries. Transfer the cut fries to a large bowl.
  2. Soak the Fries: Submerge the potato sticks in cold water for at least 30 minutes to leach out excess starch. After soaking, drain them thoroughly and pat completely dry using towels to ensure they crisp up in the oven.
  3. Season the Fries: Return the dried potato sticks to a bowl and toss them with olive oil, smoked paprika, garlic powder, onion powder, salt, and freshly ground black pepper until evenly coated.
  4. Bake the Fries: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange the fries in a single layer without overcrowding. Bake for 20-25 minutes, flipping the fries halfway through the cooking time until they are golden brown and crispy.
  5. Add the Cheese: Remove the fries from the oven and immediately sprinkle the shredded sharp cheddar and Monterey Jack cheeses evenly over the fries. Return to the oven for 2-3 minutes or cover loosely with foil until the cheese melts and becomes gooey.
  6. Top with Garnishes: Once the cheese is melted, top the fries with crumbled crispy beef bacon, pickled jalapeño slices, and chopped fresh chives for added flavor and texture.
  7. Serve Hot: Serve the Louisiana Voodoo Fries immediately while hot. Offer sour cream and salsa on the side for dipping, if desired.

Notes

  • Soaking the potato fries in cold water helps remove starch and results in crispier fries.
  • Make sure to dry the fries thoroughly before seasoning and baking to avoid sogginess.
  • Feel free to adjust the amount of jalapeños to control the level of spiciness.
  • For a vegetarian version, omit the beef bacon and add extra cheese or vegetables.
  • For extra crispy fries, spread them out on the baking sheet and avoid overcrowding.

Find it online: https://mealsbykate.com/voodoo-cheese-fries-recipe/