Louisiana Voodoo Fries Dish (Print Version)
# Ingredients:
→ Fries
01 -
6 medium russet potatoes
02 -
2 tablespoons extra virgin olive oil
03 -
1-2 tablespoons cajun seasoning
→ Toppings
04 -
¼ cup creamy ranch dressing
05 -
Additional creamy ranch dressing for dipping, as needed
06 -
¼ cup creamy cheese sauce
→ Cheese Sauce
07 -
2 tablespoons butter
08 -
2 tablespoons flour
09 -
⅔ cup milk
10 -
2 cups shredded cheddar cheese
# Instructions:
01 -
Wash and scrub potatoes, then pat dry. Peel potatoes and slice into thick fries (¾ inch by 3 inches).
02 -
Boil 1 quart of water and season with 3 tablespoons salt. Using a basket or colander, steam potatoes over the boiling water for 10-12 minutes, until a knife can be inserted but potatoes remain firm.
03 -
Transfer steamed potatoes to a bowl. Drizzle with olive oil and toss to coat evenly.
04 -
Preheat oven to 450°F. Arrange coated potatoes in a single layer on a nonstick baking sheet. Bake for 10 minutes, rotate pan, then bake an additional 5-10 minutes, monitoring to prevent burning.
05 -
In a medium saucepan, melt butter over medium heat. Whisk in flour and milk slowly to avoid lumps. Stir until combined, then add shredded cheddar cheese, mixing until sauce is creamy and smooth.
06 -
Sprinkle baked fries with cajun seasoning and toss to coat. Top with ranch dressing and ¼ cup cheese sauce. Serve immediately with extra ranch and cheese sauce for dipping.
# Notes:
01 -
Steaming the potatoes ensures a soft interior while baking crisps the exterior.
02 -
Avoid over-steaming potatoes to maintain their structure for baking.
03 -
Go easy on the toppings initially to balance the flavors.
04 -
Reheat leftovers at 380°F for 15 minutes, watching closely to avoid burning.