Louisiana Voodoo Fries Tasty and Flavorful Delight

Ingredients

• 4 large russet potatoes
• 1 tablespoon cornstarch
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 teaspoon cayenne pepper
• to taste salt
• 2 cups vegetable oil (for frying)
• 1 cup shredded pepper jack cheese
• 0.5 cup sour cream
• 2 green onions, chopped
• 2 tablespoons hot sauce (to drizzle)
• 1 tablespoon chopped fresh parsley (for garnish)

Instructions

1. Wash and peel the russet potatoes. Cut them into thick fries (about 1/4 inch thick). Rinse the fries in cold water to remove excess starch, then pat them dry with a kitchen towel.
2. In a large bowl, toss the fries with cornstarch, paprika, garlic powder, onion powder, cayenne pepper, and a pinch of salt until evenly coated.
3. In a deep frying pot or a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
4. Carefully add the coated fries to the hot oil in batches. Fry for about 4-5 minutes or until they are golden brown and crispy. Remove using a slotted spoon and place on a paper towel-lined plate to drain excess oil.
5. While the fries are still hot, sprinkle the shredded pepper jack cheese generously over them. Place the fries on a baking sheet and pop them under the broiler for about 2 minutes, or until the cheese melts and bubbles.
6. Transfer the cheesy fries to a serving platter. Drizzle with sour cream and hot sauce, then top with chopped green onions and fresh parsley for garnish.