Ingredients
Scale
For the fries:
- 2 large russet potatoes, cut into 8 – 10 wedges each
- 2 Tablespoons avocado oil
- Tony Chachere’s Creole seasoning (or other cajun/creole seasoning)
For the smoky voodoo sauce:
- 1/4 cup nonfat Greek yogurt
- 1/4 cup light mayonnaise
- 1/4 cup low fat milk
- 1/2 teaspoon Tony Chachere’s Creole Seasoning
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 – 1/2 teaspoon cayenne pepper (to taste)
- 1/4 – 1/2 teaspoon roasted serrano pepper, chopped fine (optional)
- 1/4 teaspoon sugar
To top the fries:
- Part-skim mozzarella cheese, shredded
- A bit of chopped, cooked andouille or jalapeno turkey sausage
- 1 mini sweet red pepper, chopped (and/or a hot pepper such as jalapeno or habanero)
- A bit of chopped sweet onion
- Louisiana hot pepper sauce (optional)
Instructions
- Preheat the oven to 400 F. and spray a baking sheet with cooking spray.
- In a medium mixing bowl, toss the potatoes with the oil and sprinkle lightly with creole seasoning. Put the potatoes on the prepared baking sheet in a single layer. Bake at 400 for 40 minutes, then flip the fries over and bake for another 15 minutes or so or until they are nicely browned on both sides and crispy.
- While the potatoes are cooking, make the sauce by whisking together all the sauce ingredients in a small bowl. Put the sauce in a squirt bottle (or a small bowl, if you prefer to have it for dipping).
- When the fries are done, arrange them on a microwave-safe plate, sprinkle with cheese, sausage, peppers and onion. Microwave on high for 1 – 2 minutes or until the cheese is fully melted. Drizzle with the voodoo sauce and serve! For more heat, add some Louisiana hot pepper sauce as well.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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