Ingredients:

  • 4 large russet potatoes (about 1.5 kg)
  • 2 cups vegetable oil (480 ml) for frying
  • Salt to taste
  • 1 tablespoon paprika (15 g)
  • 1 teaspoon cayenne pepper (5 g)
  • 1 teaspoon garlic powder (5 g)
  • 1 teaspoon onion powder (5 g)
  • 1 teaspoon dried oregano (5 g)
  • 1 teaspoon dried thyme (5 g)
  • 1/2 teaspoon black pepper (2 g)
  • 1/2 teaspoon salt (2 g)
  • 1/2 cup mayonnaise (120 g)
  • 2 tablespoons ketchup (30 g)
  • 1 tablespoon hot sauce (15 ml)
  • 1 teaspoon Worcestershire sauce (5 ml)
  • 1 teaspoon lemon juice (5 ml)

Instructions:

  1. Peel and cut the russet potatoes into uniform fries (about 1/4 inch thick). Soak cut fries in cold water for at least 15 minutes to remove excess starch.
  2. In a mixing bowl, combine paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, black pepper, and salt. Mix well.
  3. In another bowl, whisk together mayonnaise, ketchup, hot sauce, Worcestershire sauce, and lemon juice until smooth and well combined. Adjust seasoning if necessary.
  4. In a frying pot, heat vegetable oil over medium heat until it reaches 350°F (175°C).
  5. Remove fries from the soaking water and pat dry with paper towels. Fry a batch of fries in hot oil until golden brown, about 5-7 minutes.
  6. Remove fried fries with a slotted spoon and place them on paper towels to drain excess oil. Immediately toss in Cajun seasoning while still hot.
  7. Serve Voodoo Fries hot with the dipping sauce on the side.