Ingredients
→ Fries
4 large Russet potatoes, washed and scrubbed
→ Seasonings
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
Salt, to taste
Black pepper, to taste
→ Toppings
1 cup shredded cheddar cheese
1/2 cup cooked turkey bacon, crumbled
1/4 cup chopped green onions
→ Voodoo Sauce
1/2 cup mayonnaise
2 tablespoons sriracha sauce
1 tablespoon honey
1 teaspoon garlic powder
1 teaspoon paprika
Instructions
Wash and scrub potatoes thoroughly. Cut into even fries approximately 0.6 cm thick. Soak fries in cold water for 30 minutes to remove excess starch, then drain and pat completely dry.
In a large bowl, combine fries with paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Toss until evenly coated.
Preheat oven to 220°C. Arrange seasoned fries in a single layer on a parchment-lined baking sheet without overcrowding. Bake for 25–30 minutes, turning once halfway, until golden and crispy.
While fries bake, cook turkey bacon in a skillet over medium heat until crisp, about 5–7 minutes. Place bacon on paper towels to drain, then crumble.
In a small bowl, stir together mayonnaise, sriracha, honey, garlic powder, and paprika until completely smooth.
Transfer hot fries to a serving dish. Sprinkle immediately with shredded cheddar to allow slight melting. Drizzle generously with prepared sauce, then top with crumbled turkey bacon and chopped green onions.
Serve while hot for optimal flavor and texture.
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