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Authentic Louisiana Voodoo Fries with Spicy Creole Aioli

A close-up of a generous serving of bright red, heavily seasoned louisiana voodoo fries in a bowl with a side of creamy dipping sauce.
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Make restaurant style seasoned fries at home with this recipe for Louisiana Voodoo Fries. These hot french fry recipe features a bold spice blend and a creamy, spicy dipping sauce.

Ingredients

Scale
  • 3 large Russet potatoes, cut into fry shapes
  • 4 cups vegetable oil, for frying
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • For the Spicy Creole Aioli:
  • 1/2 cup mayonnaise
  • 1 tablespoon Creole mustard
  • 1 teaspoon hot sauce
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1 teaspoon lemon juice

Instructions

  1. Soak the cut potatoes in cold water for at least 30 minutes. Drain them well and pat them completely dry with paper towels. This step helps achieve crispy fries.
  2. In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 325°F (160°C).
  3. Blanch the potatoes in batches, frying them for 4 to 5 minutes until they are soft but not browned. Remove them with a slotted spoon and drain them on a wire rack. Increase the oil temperature to 375°F (190°C).
  4. While the oil heats, prepare the aioli. Combine the mayonnaise, Creole mustard, hot sauce, paprika, garlic powder, and lemon juice in a small bowl. Mix until smooth. Set aside.
  5. Return the blanched fries to the hot oil and fry them for an additional 2 to 4 minutes until they are golden brown and crisp.
  6. Remove the fries and drain them immediately on a clean wire rack lined with paper towels.
  7. In a medium bowl, combine the smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, salt, and black pepper to create your best spicy french fry seasoning blend.
  8. Toss the hot fries immediately with the seasoning blend until they are evenly coated.
  9. Serve your Louisiana Voodoo Fries hot with the spicy Creole aioli for dipping.

Notes

  • For extra crispy fries, you can double-fry them using the blanching method described.
  • You can substitute store-bought seasoning for the homemade blend if you need an easy seasoned potato recipe, but adjust the salt content.
  • This recipe makes a great game day appetizer fries option.

Nutrition

Find it online: https://cravybite.link/louisiana-voodoo-fries-recipe/