1. Prepare the Fries

If you’re using russet potatoes, start by washing and peeling the potatoes (optional). Cut them into long, thin strips or your desired fry size. To ensure even cooking, aim for consistent thickness.

• Baking Option: Preheat your oven to 425°F (220°C). Toss the potato strips in a bowl with olive oil, garlic powder, paprika, onion powder, salt, and pepper. Lay the seasoned fries in a single layer on a parchment-lined baking sheet, ensuring they’re not overcrowded. Bake for 30-35 minutes, flipping halfway through until golden brown and crispy.

• Frying Option: Heat oil in a deep fryer or a large pot to 350°F (175°C). Fry the potato strips in batches for about 3-4 minutes or until golden and crispy. Remove from the oil and drain on a paper towel-lined plate to remove excess oil.

2. Make the Voodoo Sauce

While the fries cook, prepare the voodoo sauce. In a medium-sized mixing bowl, combine mayonnaise, ketchup, hot sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, cayenne pepper (optional), and vinegar. Stir everything together until smooth and well-blended. Taste the sauce and adjust the seasoning with salt, pepper, or more hot sauce depending on your preference for spice.

3. Toss Fries in Voodoo Sauce

Once the fries are cooked and crispy, transfer them to a serving tray or platter. Drizzle the voodoo sauce generously over the fries. For an extra kick, feel free to serve some of the sauce on the side for dipping.

4. Garnish and Serve

For extra flavor and color, garnish the fries with chopped green onions, cilantro, or parsley. Serve immediately while the fries are hot and crispy, and enjoy the bold flavors of Louisiana Voodoo Fries!