This copycat Wingstop Louisiana Voodoo Fries recipe is incredibly flavorful and creamy! In about 30 minutes, prepare this exact replica recipe at home. Crispy golden brown fries with a smooth and creamy cheese sauce, creamy ranch dressing, and Cajun seasoning on top make the ideal pairing to enjoy at any time!
Jump to:
- What Are Louisiana Voodoo Fries?
- Why You'll Love This Recipe
- Main Ingredients
- Alternative Cooking Methods
- How To Make The BEST Louisiana Voodoo Fries
- Tips
- What To Serve With Louisiana Voodoo Fries
- How To Store Louisiana Voodoo Fries
- Frequently Asked Questions
- More Delicious Side Recipes
- Recipe
- Louisiana Voodoo Fries
- 💬 Comments
What Are Louisiana Voodoo Fries?
You are truly missing out if you haven't visited Wingstop and had their Louisiana Voodoo Fries.
I always order this item from their menu, or at least I did. I can now quickly prepare them whenever I want at home.
You have the ideal blend of flavors, with the cheese sauce and ranch calming the slightly spicy taste from the spices.
Wingstop began as a tiny restaurant offering buffalo-style wings in Garland, Texas, in 1994. Since then, it has expanded to over 2,500 locations worldwide.
Why You'll Love This Recipe
- Flavor. When homemade spice is used, the flavor is excellent.
- Ideal for Batch quantities. To feed more people, you may just double this recipe.
- Cheaper. Making these at home costs a fraction of Wingstop's price, especially when feeding a crowd.
- Crowd-pleaser: These Wingstop voodoo fries are a big hit at parties, game nights, or as a fun weekend treat, and they're ideal for sharing.
Main Ingredients
The list of ingredients for these Wingstop voodoo fries is rather straightforward:
- Potatoes. These Wingstop voodoo fries are best made with regular russet potatoes. They are somewhat dry in contrast to a creamier potato, such as a Yukon gold. A russet potato will give you a crispy finish that a creamier potato won't.
- Olive oil. A few tablespoons is all you need to bake your potatoes. Less oil means that the potatoes are crispy rather than mushy.
- Cajun seasoning. Cayenne pepper, black pepper, onion powder, garlic powder, and paprika are common Cajun seasonings. Brown sugar and chili powder are also added to the Wingstop fried seasoning.
- Ranch dressing. Use your favorite store-bought or homemade ranch. This recipe's distinctive tanginess is a result of the combination of onion, garlic, and herbs.
- Medium Cheddar: I prefer the taste and texture of medium cheddar for this recipe. If feasible, purchase a block of cheese and shred it yourself. Pre-shredded cheeses contain anti-caking chemicals, which might impair the melt and leave your sauce grainy.
- Flour and Butter: To thicken your cheese sauce, melt some butter and combine it with some flour to make a thickening paste (roux).
- Whole Milk: I use one cup of whole milk to thin out the sauce and give it a smooth, creamy texture.
- Salt. Season to your taste.
Alternative Cooking Methods
- Oven-baked fries: Preheat the oven to 450 degrees for the oven-baked fries. After draining, use paper towels to pat the potatoes dry until they are fully dry. Avoid packing the pan too full by arranging the potatoes in a single layer on a baking sheet. Drizzle a few tablespoons of olive oil over the potatoes and toss to coat evenly. After 25 minutes of cooking, take the fries out of the oven and use a spatula or tongs to turn them over. Put the baking sheet back in the oven and continue cooking for another twenty-five minutes, or until it is as crisp as you like.
- Air Fryer Fries: For a healthy take on voodoo fries, an air fryer is a fantastic choice. Avoid packing the air fryer basket too full by spreading the chopped potatoes in a single layer. The fries get crisp and golden brown because of the spacing, which lets hot air touch all sides of them. For 12 to 15 minutes, air fry them at 380 degrees, turning them over halfway through. Make sure to check on your fries every few minutes because different air fryers may have slightly varied cooking timings.
- Grilled Fries: Go outside if the weather permits! Put the potatoes directly onto medium-high heat on grill grates. After 8 to 10 minutes of cooking, turn the potatoes over and continue cooking until they are fork-tender and have grill marks on both sides.
- Air Fryer (from frozen): Apply a thin layer of oil to your frozen fries or potato strips, then air fry at 400°F (200°C) for 15 to 18 minutes, shaking the basket halfway through, for a lighter version that is still delightfully crispy.
Here's how to go about it:
- Over high heat, bring a large pot of water to a rolling boil. If using fresh-cut fries, blanch them in the boiling water for two to three minutes, then drain and pat dry.
- If using frozen fries, cook them as directed on the package; if using fresh potatoes, fry them in heated oil at 350°F until golden and crispy. After draining on paper towels, sprinkle with salt.
- Combine the Cajun seasoning, hot sauce, and ranch dressing in a small bowl and stir until thoroughly blended. Put aside.
- In a small saucepan, melt the butter over low heat, whisk in the flour, then slowly whisk in the milk until the sauce thickens. Stir in the cheddar and pepper jack until smooth. Should you need to thin it out, add a little milk.
- After the fries are fried, transfer them to a serving tray and cover them with warm cheese sauce.
- If desired, top with chopped green onions and drizzle with the spicy ranch mixture.
- Serve hot, crispy, and right away.
How To Make The BEST Louisiana Voodoo Fries
Now for the exciting part.
Prepare your cheese sauce while your fries are cooking. Butter and flour make a simple roux; whisk in the milk until the lumps are gone. Using a silicone spatula, stir in the shredded cheddar cheese until everything is blended and your cheese sauce is smooth and creamy.
(It turns out that you can make your homemade mac n cheese with this same technique! Delicious!)
Once your fries are cooked, arrange them in a heaping bowl or platter. After that, dress the fries with cheddar sauce, ranch dressing, and Cajun seasoning before serving! An ideal substitute recipe for Wingstop's voodoo fries.
Tips
- To make it even crispier, double-fry. Fry fresh-cut fries once at 325°F until they are cooked through, and then again at 375°F until they are golden and crispy.
- Make use of recently shredded cheese. Grate your own cheese for a creamier, smoother texture because pre-shredded cheese has chemicals that stop it from melting.
- Modify the amount of spice. For additional heat, add more Cajun seasoning or spicy sauce; for a softer taste, reduce it.
- Do not skip the draining process. For the crispiest results, blot fries dry with a paper towel after boiling or frying to eliminate more moisture.
- Drizzle the cheese sauce once it has warmed up. Heat the sauce slowly until it is smooth and pourable since cold sauce will not spread evenly.
- Season while hot: The ideal moment to add Cajun spice is immediately after frying, when the fries are still hot and have a hint of oil on them. This guarantees that the seasoning sticks evenly and that every bite is full of spicy, smoky flavor.
- Drizzle, don't smother: For the distinctive layered appearance of crispy fries underneath, gooey cheese in the center, and creamy ranch on top, lightly pour each sauce over the top. If you use too much cheese or ranch, the fries will become soggy.
- Use two baking sheets: To get the best results, use two baking sheets and split the fries between them so as not to overcrowd them. If you put the entire bag of fries on one tray, they will be somewhat soggy rather than crispy.
- Soak the potatoes. Before frying fresh potatoes, cut them into even strips, immerse them in cold water for 30 minutes to eliminate extra starch, and then pat dry with paper towels.
What To Serve With Louisiana Voodoo Fries
- Fried or Grilled Chicken: The strong tastes of these fries go well with crispy tenders or succulent grilled chicken.
- Burgers: A spicy Cajun burger or a traditional cheeseburger go well together.
- BBQ beef ribs: The rich cheese and spice are complemented by smoky, spicy barbecue meats.
- Southern-style seafood: Fried prawns or catfish provide a savory and crispy contrast.
- Gumbo or jambalaya: Continue the Cajun theme with a filling Louisiana staple.
- Coleslaw: The richness and heat are counterbalanced by a crisp, cold slaw.
- Hush puppies or cornbread: These crunchy hush puppies or soft, buttery cornbread are excellent for mopping up surplus sauce.
- Buffalo chicken sliders: Buffalo Chicken Sliders and these fries make the ideal game-day buffet, covering all the bold flavor bases.
How To Store Louisiana Voodoo Fries
- Refrigerator storage: Store the fries and cheese sauce separately in airtight containers in the refrigerator for up to three days.
- Reheating fries: To reheat, put your fries back in the oven at 350°F until they are well heated. You can also reheat your cheese sauce in the microwave or on the stovetop, adding a little milk if necessary, until it is thoroughly heated and melted.
- Freezing: Although the cheese sauce can be frozen for up to 1 month, the assembled Voodoo fries lose their texture when frozen.
- Best practice: Do not assemble these if you do not intend to serve them immediately, as they are best consumed when they are first put together.
Frequently Asked Questions
Certainly, but not in an overwhelming manner. The cayenne and pepper do contribute a perceptible heat, but the starchy potatoes and creamy cheese significantly mitigate it.
Copycat Wingstop Voodoo fries sauce can be refrigerated for up to three days if it is prepared in advance. To reheat, place the dish back on the cooktop and stir on medium-low until it is fully heated.
You can use frozen fries, yes. Simply fry them according to the directions on the package, then add the cheese, Cajun seasoning, and other toppings as instructed.
A smooth, melty nacho-style cheese sauce is essential for making Wingstop's cheesy voodoo fries. You can make your own homemade version or use Velveeta-based sauce or store-bought queso. You have more control over the consistency and spice of homemade sauce.
Although Yukon Gold or sweet potatoes can be used in place of russet potatoes, russets typically have the crispest texture. Note that Yukon Gold and sweet potatoes are creamier and will not produce the same crispy finish as russets.
Assemble the fries right before serving for the crispiest texture. Instead of heaping everything in the middle, spread them out in a single layer and evenly pour the toppings. When feeding a large group of people, keep the fries heated in a 200°F oven and arrange the cheese and ranch so each person may top their own.
Yes, you can make it gluten-free by using a gluten-free all-purpose flour blend in the cheese sauce. Just make sure the toppings and seasoning are free of gluten.
If you tried this Louisiana Voodoo Fries or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!
More Delicious Side Recipes
- Perfect Instant Pot Chicken Tenders (Fresh or Frozen)
- How to Make Crispy Frozen French Fries in the Air Fryer
- The Best Crispy Chicken Parmesan
- 10-Minute Air Fryer Artichokes (Frozen or Fresh)
Recipe
Louisiana Voodoo Fries
INGREDIENTS
For the Fries
- 4-5 large russet potatoes or frozen French fries if you prefer
- 2-3 tablespoons olive oil for oven-baked or air fryer fries
- vegetable oil for frying
- Salt to taste
- Pepper to taste
For the Cheese Sauce
- 1 cup shredded cheddar cheese
- ¼ cup shredded pepper jack cheese
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- Salt and pepper to taste
For the Topping
- ¼ cup ranch dressing
- 1 teaspoon hot sauce
- 1 teaspoon Cajun seasoning
- green onions chopped, optional
INSTRUCTIONS
- Bring a large pot of water to a rolling boil over high heat. If using fresh-cut fries, blanch them for 2 to 3 minutes, then drain and pat dry.
- Fry the fresh-cut potatoes in oil heated to 350°F until golden and crispy, or cook frozen fries as directed on the package. Drain on paper towels and sprinkle with salt.
- Melt the butter in a small saucepan over low heat. Whisk in the flour and cook until smooth, about 1 minute.
- Gradually whisk in the milk and keep stirring until the sauce thickens.
- Stir in the cheddar and pepper jack until melted and creamy. Add a splash more milk if it's too thick, season with salt and pepper, and take off the heat.
- In a small bowl, stir together the ranch dressing, hot sauce and Cajun seasoning until thoroughly blended. Set aside.
- Pile the fries on a serving plate and drizzle with the warm cheese sauce.
- Drizzle with the spicy ranch mixture and top with chopped green onions, if desired.
- Serve hot and crispy right away.
NOTES
- Oven-baked fries: Toss the dried potatoes with the olive oil and bake in a single layer at 450°F for 25 minutes, flip, then bake for another 25 minutes until crisp.
- Air fryer fries: Air fry the potatoes in a single layer at 380°F for 12 to 15 minutes, turning them halfway through.
- Storing: Keep the fries and cheese sauce in separate airtight containers in the fridge for up to 3 days. Reheat the fries in a 350°F oven and the sauce on the stovetop with a splash of milk.
- Freezing: The cheese sauce freezes for up to 1 month; the assembled fries don't freeze well.
Jade Price says
Wow, what a fantastic twist on a classic dish! I’m impressed with how you managed to keep it healthy without sacrificing flavor. This will definitely impress my friends at our next gathering!
Flora Martinez says
'Crispy golden brown' is music to my ears! 🎶 Thanks for sharing such an easy and flavorful recipe. Can't wait to impress my friends with this one!
Lillian Torres says
Wow, these Louisiana Voodoo Fries sound absolutely mouthwatering! 😍 I love that you made them healthier by roasting instead of frying. Can't wait to whip these up for game day!
Sara Ross says
'Healthier' and 'fries' in the same sentence? Count me in! The steaming tip is genius, can't wait to give this a try while binge-watching my favorite shows.
Helena Murphy says
Oh my goodness, these Louisiana Voodoo Fries sound absolutely mouthwatering! I love that you made them healthier by roasting instead of frying. Can't wait to try them for my next movie night!
Claire Coleman says
Yum! Who doesn't love a good cheesy fry? 🧀 I appreciate the tips on steaming and baking for that extra crispiness—definitely going to try this method next time!
Elizabeth James says
I can already imagine the crispy, cheesy goodness of these fries—total bliss! Plus, who doesn't love a healthier version of their favorite snacks? Game day just got an upgrade!
Claire Coleman says
Yum! These fries are like a party on a plate! I appreciate the tips on how to get them crispy without all the oil. Definitely adding this recipe to my game day menu!
Kiara Peterson says
These fries are giving me life! 💖 The combination of cheddar sauce and ranch sounds so delicious. Plus, I love how you made it easier on the waistline—genius!
Kaitlyn Butler says
These fries look heavenly! I love that you can customize the toppings too. I'm all in for some extra ranch dipping on the side—yum!
Christina Jenkins says
I am all about that creamy cheese sauce and Cajun seasoning combo! These Voodoo Fries seem like the perfect comfort food. Can't wait to dig into this deliciousness!
Lily Collins says
#FriesGoals right here! ✨ The cheese sauce sounds heavenly, and I'm all about those simple ingredients. Such a great recipe for cozy nights in!
Katie Reed says
'Healthy fries'—who knew? 🙌 This makes me feel way less guilty about indulging in something so tasty. Can't wait to give them a try with friends!
Carly Morris says
I can almost taste those Cajun-seasoned fries through the screen! 🌶️ It's great to see such a fun twist on a classic dish. Definitely adding this to my recipe list!
Amelia Diaz says
!These Louisiana Voodoo Fries are calling my name! I love the idea of using less oil while still achieving that perfect crunch. This recipe is going straight to my favorites list!
Joanna Ward says
Game day just got a major upgrade with these Voodoo Fries! 🎉 I love that you can customize the toppings—everyone can make their perfect plate!
Eva Powell says
'Baked, not fried' is my new motto after reading this! 🍟 Love how you've kept it delicious yet healthy. This will definitely be my go-to side dish now!
emily says
Wow, these Louisiana Voodoo Fries look absolutely delicious! The combination of Cajun seasoning, melty cheese, and those flavorful toppings sounds like the perfect balance of spice and comfort. I love how this dish brings that classic Southern flavor to something as simple as fries! Definitely going to try this for my next game night or weekend snack. Thanks for sharing this amazing recipe!
Jessica says
This louisianna voodoo fries looks so yummy 😋
messy says
I've been looking for a new way to enjoy fries, and this recipe is it! The mix of spices and that cheesy goodness make these fries next-level. Bookmarking this one for sure!
emma says
These fries are a total game changer! The Cajun spices and toppings look irresistible, and I bet they taste even better. My friends are going to love this at our next get-together!
jhon says
Yum! I can practically taste the Louisiana flavor through the screen. Can't wait to make these fries for a weekend treat. Love how simple yet satisfying this recipe is!
James says
This fries recipe is a mist in our jome! Def going to make it next week or so!
Clara Grant says
Oh my gosh, these Louisiana Voodoo Fries sound like the ultimate game day snack! I love that they're baked instead of fried, makes it way easier to indulge without feeling guilty.
Mary Wells says
These fries look absolutely delicious! The fact that they're baked instead of fried makes me feel less guilty about indulging. Perfect for sharing with friends at gatherings!
Lily says
This recipe sounds amazing! I can't wait to try it!
Amber says
I love that these fries are healthier! Great idea!
Samantha says
Yum! These look so crispy and delicious! Perfect for game day!
Emily says
I never thought baked fries could taste this good! Excited to make them!
Abigail says
Cajun seasoning is my favorite! Can't wait to add it to these fries!
Katie says
This recipe is so simple and easy. I'm definitely trying this soon!
Ella says
'Healthier' and 'fries' in the same sentence? Count me in!
Sarah says
'Creamy ranch dressing' sounds like the perfect touch for these fries!
Danielle Russell says
These Louisiana Voodoo Fries sound like a game changer! I love that they’re healthier, too—who knew oven-baked fries could be this crispy? Can't wait to try making them for my next movie night!
Abigail Reed says
Cajun seasoning and cheese sauce? Yes, please! I've been looking for a healthier version of my favorite fries, and this recipe seems perfect. Can't wait to try it!
Adeline Fisher says
Game day just got way more exciting with these voodoo fries! Plus, the fact that they’re healthier is such a win—I’m all about making small changes that pack big flavor.
Mariah Hughes says
'Voodoo Fries' just sounds fun! I'm loving all the flavors packed in there, especially with the ranch and Cajun seasoning. This could easily become my new favorite snack.
Anonymous says
Wow, these Louisiana Voodoo Fries look amazing! I appreciate recipes that let us enjoy our favorites without all the extra calories—definitely trying these out soon!
Giselle Rivera says
Yum! I love how you kept the ingredients simple yet so flavorful. The combo of ranch dressing and cheese sauce sounds like a match made in heaven for those fries.
Josephine Bailey says
The idea of using russet potatoes is spot on! They always come out so fluffy on the inside. I’m excited about the Cajun kick too; I just can’t resist a bit of spice in my snacks!
Delilah Simmons says
I love how simple the ingredient list is! Plus, who doesn’t enjoy a good cheese sauce? I'm all for dishes that are both comforting and a tad healthier—count me in!
Katherine Rivera says
'Steaming before baking' sounds like such a genius tip! I can already imagine how crispy they’ll turn out. Can’t wait to whip these up for game night!
Morgan Reed says
This recipe has me drooling already! I never thought about steaming the fries before baking them—definitely going to give that a shot for maximum crispiness!
Kara Cooper says
I’m all about that creamy ranch and cheesy goodness! It’s awesome to have a healthier version of such a tasty treat. Definitely adding this recipe to my game day menu!
Maggie Butler says
'Steaming the fries'? Genius! I'm always looking for ways to make my snacks less guilty. Can't wait to whip this up while cheering on my team!
Kendall Brooks says
I can't wait to try these! They sound so tasty and healthier!
Hailey Peterson says
Yum! I love fries, and this recipe looks amazing!
Shelby Howard says
This is perfect for game day! Thanks for sharing!
Nora Powell says
Wow, I didn't know you could make healthier fries like this. Excited to try it!
Phoebe Wilson says
These sound delicious! I love the idea of baked fries instead of fried!