Voodoo Fries Louisiana-style (Print Version)

# Ingredients:

→ Fries

01 - 4 large russet potatoes, about 2 pounds
02 - 1 teaspoon salt
03 - 1 teaspoon paprika
04 - 1/2 teaspoon cayenne pepper, adjustable to taste
05 - 1/2 teaspoon black pepper
06 - 1 tablespoon olive oil

→ Toppings

07 - 1 cup grated cheddar cheese
08 - 1/2 cup cooked bacon bits (approximately 4 strips)
09 - 1/4 cup diced green onions

→ Voodoo Sauce

10 - 1/4 cup sour cream
11 - 1/4 cup mayonnaise
12 - 1 tablespoon hot sauce, plus more to taste
13 - 1 clove garlic, crushed

# Instructions:

01 - Preheat the oven to 425°F (220°C).
02 - Scrub the potatoes and peel if desired. Slice into thin strips approximately 1/4 inch wide.
03 - Place the sliced potatoes into a pot with cold water and 1 teaspoon salt. Bring to a boil and cook for 5 minutes. Drain thoroughly and pat dry.
04 - Spread the fries on a large baking tray. Drizzle with olive oil, then sprinkle paprika, cayenne, and black pepper. Toss to evenly coat.
05 - Roast fries for 20 minutes, flipping halfway, until golden and crisp.
06 - Combine sour cream, mayonnaise, hot sauce, and crushed garlic in a bowl. Stir until smooth.
07 - Remove tray from oven. Scatter cheddar cheese, bacon bits, and green onions evenly over fries.
08 - Return fries to oven for 5 minutes, until cheese is melted and bubbly.
09 - Drizzle with voodoo sauce and serve immediately while hot.

# Notes:

01 - For a vegetarian option, substitute bacon with sautéed mushrooms or other vegetables.
02 - Adjust cayenne and hot sauce quantities for preferred heat level.
03 - Best served as a side for grilled meats or as a hearty snack.

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