Description
Achieve restaurant-quality crispy baked fries drenched in a creamy, spicy ‘Voodoo’ sauce with this easy recipe. Perfect as a side or a show-stopping appetizer.
Ingredients
- 2 large Russet potatoes, about 1.5 lbs
- 2 tbsp high smoke point oil (avocado, vegetable)
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt, plus more to taste
- Pinch of black pepper
- For the Voodoo Sauce:
- 1/2 cup full-fat mayonnaise (or vegan mayo)
- 2 tbsp hot sauce (e.g., Frank’s RedHot)
- 1 tsp smoked paprika
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar
- 1/2 tsp Worcestershire sauce (or vegan alternative)
- Optional: Fresh chopped chives or cilantro for garnish
Instructions
- Step 1: Prepare and Soak Potatoes. Wash and cut Russet potatoes into 1/4 to 1/2 inch thick, even sticks. Place in a large bowl, cover with cold water, and soak for at least 30 minutes. Drain thoroughly and pat completely dry with a clean kitchen towel.
- Step 2: Season the Fries. Preheat oven to 425°F (220°C). In a large bowl, toss the dried potato sticks with oil, smoked paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper until evenly coated.
- Step 3: Bake to Perfection. Arrange seasoned fries in a single layer on one or two parchment-lined baking sheets, ensuring they do not touch. Bake for 20-25 minutes, then flip and bake for another 15-20 minutes, or until deeply golden and crispy.
- Step 4: Make the Voodoo Sauce. While fries bake, whisk together mayonnaise, hot sauce, smoked paprika, Dijon mustard, apple cider vinegar, and Worcestershire sauce in a medium bowl until smooth. Taste and adjust seasonings as desired.
- Step 5: Assemble and Serve. Transfer hot, crispy fries to a serving platter. Drizzle generously with Voodoo sauce and garnish with fresh chives or cilantro, if using. Serve immediately.
- Prep Time: 30 mins (plus 30 min soak)
- Cook Time: 40-45 mins