The Broken Scale · Good food. Plenty of personality.
Louisiana Voodoo Fries (Copycat)
Oven-baked Cajun potato fries with creamy cheddar sauce and ranch dressing, inspired by Louisiana Voodoo Fries.
- Prep
- 15 minutes
- Cook
- 35 minutes
- Total
- 50 minutes
- Serves
- 6 side portions
Top them just before serving
Steam the potatoes above the water, then bake in an uncrowded layer. Keep the cheese sauce warm and add the toppings at the table for the best texture.
Adapted from Sarah Jenkins’s Louisiana Voodoo Fries at Front Range Fed, with the saved recipe’s milder seasoning.
The full recipe
Louisiana Voodoo Fries (Copycat)
Oven-baked Cajun potato fries with creamy cheddar sauce and ranch dressing, inspired by Louisiana Voodoo Fries.
Ingredients
6 Medium Russet Potatoes peeled, cut into fries about ¾ inch thick and 3 inches long- 2 Tbsp. Extra Virgin Olive Oil
- ½ Tsp. Cajun Seasoning mild starting amount; more to taste
- ¼ Cup Creamy Ranch Dressing plus extra for dipping
Creamy Cheese Sauce
- 2 Tbsp. Butter
- 2 Tbsp. All-Purpose Flour
- ⅔ Cup Milk plus a splash if needed to loosen sauce
- 2 Cups Cheddar Cheese freshly grated
Instructions
- Heat the oven to 450°F. Wash, peel and cut the potatoes into even fries about ¾ inch thick and 3 inches long.
- Fit a heatproof steamer basket or metal colander securely over a large pot. Add water below the basket, without letting it touch the potatoes, and bring to a simmer.
- Add the potatoes, cover and steam for about 10–12 minutes, until the edges soften but the fries still hold their shape. Check early and avoid cooking them until they fall apart.
- Lift out the basket carefully and let excess moisture steam off. Transfer the potatoes to a bowl and gently toss with the olive oil.
- Spread the fries in a single uncrowded layer on one or two nonstick rimmed baking sheets, leaving excess oil in the bowl.
- Bake for 10 minutes, then gently turn the fries and rotate the pans. Bake 5–10 minutes longer, or as needed until golden and tender inside. Watch closely near the end.
- Meanwhile, melt the butter in a saucepan over medium heat. Whisk in the flour and cook, stirring, for about 1 minute. Gradually whisk in the milk until smooth; cook gently until thickened. Remove from the heat and stir in the cheddar a handful at a time until melted. Loosen with a splash of milk if needed; keep warm without boiling.
- Gently toss the hot fries with the Cajun seasoning. The listed ½ teaspoon gives a mild starting point; add more to taste, considering the saltiness of your blend.
- Drizzle with the ¼ cup ranch and about ¼ cup cheese sauce. Serve immediately, with the remaining cheese sauce and extra ranch alongside for dipping.
Notes
Timing is an estimate and depends on potato thickness and pan crowding. Keep the potatoes above the steaming water; salt in that water is unnecessary. This version retains the saved recipe’s mild seasoning quantity. Add toppings just before serving so the fries stay crisp. This is a home-style interpretation, not an official restaurant formula.
