Ingredients
For the Fries:
3 large Russet potatoes, scrubbed and cut into ¼-inch thick batons
2 tablespoons olive oil
2 tablespoons Cajun seasoning blend (paprika, garlic powder, cayenne, oregano, thyme)
For the Voodoo Sauce:
½ cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon Sriracha (adjust to taste)
For the Toppings:
1 cup shredded cheddar cheese
½ cup crispy bacon bits (about 6 strips cooked and crumbled)
¼ cup sliced green onions
2 tablespoons pickled jalapeños (optional)
Instructions
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Prep the potatoes: Cut Russet potatoes into uniform ¼-inch thick batons for even cooking. Place them in a bowl of cold water and soak for 10 minutes to remove excess starch—this is the secret to extra crispy fries! Drain and pat completely dry with a clean kitchen towel.
Season: In a large bowl, toss the dried potato batons with olive oil and Cajun seasoning until evenly coated. Make sure every piece is well seasoned.
Bake: Spread potatoes in a single layer on the prepared baking sheet, ensuring they are not overcrowded (this prevents steaming). Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy on the outside and tender inside.
Make the voodoo sauce: While fries bake, whisk together mayonnaise, sweet chili sauce, and Sriracha in a small bowl. Taste and adjust Sriracha for your desired heat level. Set aside.
Load the fries: Once fries are perfectly crispy, remove from oven. Sprinkle evenly with shredded cheddar cheese and bacon bits. Return to oven for 3-5 minutes until cheese is completely melted and bubbly.
Garnish and serve: Remove from oven, drizzle generously with voodoo sauce, and garnish with sliced green onions and pickled jalapeños if desired. Serve immediately while hot and extra crispy!
Notes
Don’t overcrowd the pan: Giving potatoes space is essential for crispiness. Use two baking sheets if needed.
Soaking is key: Don’t skip soaking the potatoes—it removes starch and guarantees that restaurant-style crunch.
Sauce timing: Always add the voodoo sauce right before serving to prevent soggy fries.
Make it your own: Swap regular potatoes for sweet potatoes, use turkey bacon for a lighter option, or add shredded chicken for a meal-worthy version.
Air fryer option: Cook seasoned fries in an air fryer at 400°F for 15-20 minutes, shaking basket halfway through.
Storage: Store leftover fries and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat fries in oven or air fryer at 400°F for 5 minutes to restore crispiness—never microwave!