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Delicious Spicy Louisiana Voodoo Fries topped with flavorful seasonings and sauces.

Spicy Louisiana Voodoo Fries

Crispy fries loaded with bold Cajun flavors, spicy seasonings, and savory toppings, these Spicy Louisiana Voodoo Fries are the ultimate indulgent snack or side dish. Perfect for game day, parties, or a flavorful treat at home.
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Ingredients Equipment Method Notes

Ingredients
  

  • For the Fries:
  • 4 large russet potatoes cut into fries
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • For the Toppings:
  • ½ cup cooked and crumbled Andouille sausage or bacon
  • ½ cup shredded cheddar cheese
  • 2 green onions sliced
  • Hot sauce to taste
  • Optional: ranch or spicy mayo for drizzling

Equipment

  • Oven or air fryer
  • Baking sheet (if using oven)
  • Mixing bowl
  • Knife and cutting board
  • Measuring spoons
  • Spatula or tongs

Method
 

  1. Prepare the fries:
  2. Preheat oven to 425°F (220°C) or preheat air fryer to 400°F (200°C).
  3. In a large bowl, toss potato fries with olive oil, smoked paprika, garlic powder, Cajun seasoning, salt, and black pepper.
  4. Cook the fries:
  5. Oven: Spread fries in a single layer on a baking sheet. Bake 25–30 minutes, flipping halfway through, until golden and crispy.
  6. Air Fryer: Place fries in the basket in a single layer and cook 15–20 minutes, shaking halfway through, until crispy.
  7. Add toppings:
  8. Sprinkle cooked sausage or bacon, shredded cheddar, and sliced green onions over the hot fries.
  9. Optionally drizzle with hot sauce, ranch, or spicy mayo.
  10. Serve:
  11. Serve immediately while hot and crispy.

Notes

For extra crispiness, soak potato fries in cold water for 30 minutes and pat dry before seasoning.
Adjust Cajun seasoning and hot sauce to control spiciness.
You can swap Andouille sausage for cooked chicken, shrimp, or vegetarian toppings.
Great as a party appetizer, game day snack, or indulgent side dish.