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Louisiana Voodoo Fries

Delicious and crispy fries topped with a flavorful voodoo sauce, reminiscent of a Wingstop favorite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the fries
  • 4 large russet potatoes Perfect for achieving crispy fries.
  • 2 tbsp olive oil Helps create a golden-brown color.
  • 1 tsp salt Enhances overall flavor.
  • 1/2 tsp black pepper Adds mild heat.
  • 1/2 tsp garlic powder For a savory kick.
  • 1/2 tsp paprika Brings a smoky undertone.
  • 1/2 tsp onion powder Adds depth to flavor.
  • 1/4 tsp cayenne pepper For extra spicy boost.
For the voodoo sauce
  • 1/2 cup ranch dressing Creamy and tangy.
  • 1/4 cup hot sauce Gives signature zing.
  • 1 tbsp honey Adds sweetness.
  • 1 tbsp chopped green onions For garnish.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Wash and cut the russet potatoes into thin sticks.
  3. Drizzle the olive oil over the cut potatoes and sprinkle with salt, black pepper, garlic powder, paprika, onion powder, and cayenne pepper. Toss until coated.
Baking
  1. Lay the seasoned fries in a single layer on a baking sheet lined with parchment paper.
  2. Bake for 25-30 minutes, flipping halfway through.
Making the Voodoo Sauce
  1. Combine the ranch dressing, hot sauce, and honey in a small bowl. Mix until creamy.
Finishing Touches
  1. Once the fries are golden brown and crispy, remove them from the oven and drizzle the voodoo sauce over the top.
  2. Sprinkle with chopped green onions.

Notes

Soak the cut potatoes in water for 30 minutes for crispier fries. Use convection setting for even browning and adjust spice levels to your preference.