Voodoo Fries Recipe

Prep potatoes

Wash and peel the russet potatoes (peel optional). Cut into 8 mm (about 1/3 inch) matchstick fries for even cooking. Place cut fries in a large bowl of cold water and rinse until the water runs mostly clear to remove surface starch.

Soak

Soak the cut fries in cold water for at least 30 minutes and up to 2 hours. This removes additional starch and yields crispier fries. If you are short on time, a 30-minute soak is acceptable.

Dry and coat

Drain the fries and spread them on clean kitchen towels or paper towels. Pat completely dry. Toss the dry fries with 1 tablespoon cornstarch and 1 teaspoon kosher salt so they have a light, even coating.

First fry (blanch)

Heat neutral oil in a deep pot or fryer to 160°C (320°F). Fry the potatoes in batches (do not overcrowd) for 4–6 minutes until tender but not browned. Remove with a spider or slotted spoon and drain on a wire rack or paper towels. Allow fries to cool for 10–15 minutes (you can refrigerate briefly to speed up).

Second fry (crisp)

Increase oil temperature to 190°C (375°F). Fry the cooled fries again in batches for 2–3 minutes until golden and crispy. Drain on a wire rack and immediately sprinkle with 1 teaspoon kosher salt while still hot.

Toss in Cajun spice

While still hot, transfer the fries to a large mixing bowl and sprinkle the prepared Cajun spice blend (see Cajun spice section) over them. Toss gently but thoroughly so the spice coats the fries evenly.

Mix all Cajun spice ingredients (2 tsp paprika, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1/2 tsp dried thyme, 1/2 tsp cayenne, 1/2 tsp black pepper, 1/2 tsp salt) in a small bowl until homogenous. Use immediately to toss with hot fries so the flavors adhere.

In a small bowl whisk together 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey and 1 minced garlic clove. Season with salt and black pepper to taste. Chill in the refrigerator for at least 15 minutes to let flavors meld. The sauce should be tangy, slightly sweet and garlicky.

In a separate small bowl combine 1/2 cup mayonnaise with 2 tablespoons nduja. Whisk until smooth and well emulsified. Add 1/2 teaspoon lemon juice to brighten. Adjust heat by adding more or less nduja. Keep at room temperature until serving, or chill briefly if preferred.

Arrange the hot, spiced fries on a shallow oven-safe tray or serving platter. Evenly sprinkle the 150 g grated sharp cheddar over the fries. If you want the cheese just melted, place under a broiler for 1–2 minutes until cheese is melted and bubbly; alternatively, cover the platter with a lid for a minute to let residual heat melt the cheese.

Garnish with finely chopped parsley. Serve immediately with small bowls of Alabama white sauce and nduja mayonnaise on the side for dipping or drizzling.