Preparing the Fries:

1. If using fresh potatoes: Preheat your oven to 425°F. Wash and cut potatoes into 1/4-inch thick sticks. Soak in cold water for 30 minutes.
2. Drain potatoes and pat completely dry with paper towels.
3. Toss with vegetable oil, salt, and garlic powder in a large bowl.
4. Spread in a single layer on a baking sheet. Don’t overcrowd!
5. Bake for 30-35 minutes, flipping halfway through, until golden and crispy.
6. If using frozen fries: Follow package directions for the crispiest result.

Making the Cajun Chicken:

1. While the fries are cooking, combine chicken pieces with cajun seasoning, olive oil, smoked paprika, garlic powder, onion powder, and cayenne in a bowl. Mix well to coat evenly.
2. Heat a large skillet over medium-high heat.
3. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until chicken is browned and cooked through (internal temperature should reach 165°F).
4. Remove from heat and set aside.

Preparing the Remoulade Sauce:

1. In a small bowl, mix together all sauce ingredients until well combined.
2. Refrigerate for at least 15 minutes to let the flavors meld. I actually think this sauce tastes better when made a day ahead!

Assembling the Voodoo Fries:

1. Once fries are done, leave them on the baking sheet.
2. Top with the cooked cajun chicken.
3. Sprinkle both cheeses evenly over the chicken and fries.
4. Return to the oven for 3-5 minutes, until cheese is melted and bubbly.
5. Remove from oven and drizzle with remoulade sauce.
6. Garnish with sliced green onions, diced red bell pepper, and any optional toppings you desire.
7. Serve immediately while hot and melty!