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.
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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.
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. Additionally, you may create a lot more in a single batch in just thirty minutes!
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 spice are also added to the Wingstop fried seasoning.
- Ranch dressing (optional). You may find these packets in the seasoning section. This recipe's distinctive tanginess is a result of the combination of onion, garlic, and zest.
- 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 and Chili Powder. Season to your taste and spice preferences. The amount of chili powder I've listed is just enough to give it a little kick without being overly spicy.
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. Pour a lot of olive oil over it. 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.
Here's how to go about it:
- Over high heat, bring a large pot of water to a rolling boil. Blanch the fries in boiling water for two to three minutes, then drain and pat dry if using fresh-cut fries.
- 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, spicy sauce, and ranch dressing in a small bowl and stir until thoroughly blended. Put aside.
- In a small saucepan, boil the cheese sauce over low heat, stirring regularly, until it becomes 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.
- Evenly distribute the crumbled shredded cheddar cheese over top.
- If desired, top with chopped green onions and drizzle with the hot 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 baked fries are cooking. Cream, butter, and milk are combined to make a simple roux; whisk until lumps are gone. Using a silicone spatula, whisk 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!
After taking your fries out of the oven, 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.
- The draining process should not be skipped. For the crispiest results, blot fries dry with a paper towel after boiling or frying to eliminate more moisture.
- Drizzling the cheese sauce after it has warmed up. Heat the sauce slowly until it is smooth and pourable since cold sauce will not spread evenly.
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 ribs: The rich cheese and spice are complemented by smoky, spicy barbecue meats.
- Southern-style seafood. such as fried prawns or catfish, provides 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.
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 a maximum of five days if it is prepared in advance. We do not suggest preserving due to the high-fat content.
To reheat, place the dish back on the cooktop and stir on medium-low until it is fully heated.
If you tried this Louisianna 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 if making homemade fries
- 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
INSTRUCTIONS
- Over high heat, bring a large pot of water to a rolling boil. Blanch the fries in boiling water for two to three minutes, then drain and pat dry if using fresh-cut fries.
- Fry fresh-cut potatoes in heated oil at 350°F until golden and crispy, or cook frozen fries as directed on the package. After draining on paper towels, sprinkle with salt.
- Melt 1 tablespoon of butter in a small saucepan over low heat. Add 1 tablespoon of flour and simmer until smooth, about 1 minute.
- Add ½ cup of milk gradually while whisking and swirling until the liquid thickens.
- Stir in 1 cup of the shredded cheddar cheese until it melts and becomes creamy. Add a little milk if necessary to get the right consistency. Take off the heat.
- Combine 1 teaspoon hot sauce, 1 teaspoon Cajun seasoning, and ¼ cup ranch dressing in a small bowl and stir until thoroughly blended. Put aside.
- Drizzle the homemade cheese sauce over the cooked fries after placing them on a serving plate.
- Evenly distribute the bacon crumbles on top.
- If desired, top with chopped green onions and drizzle with the hot ranch mixture.
- Serve hot and crispy right away.
Candace Nelson says
I’m definitely making these for my next party! So easy and yummy!
Samantha Torres says
Great recipe! I love that they are roasted. Can't wait to taste them!
Peyton Stewart says
'Cajun seasoning' sounds fun! I'm excited to spice things up!
Kylie Fisher says
'Creamy ranch dressing' on fries? Yes, please! This is going to be a hit.
Dorothy Hart says
'Less oil means crispy!' That's music to my ears! These voodoo fries are going straight onto my next dinner party menu; everyone’s going to love them.
Dana Morris says
Oven-baked fries that still get crispy? Yes, please! I'm definitely trying this recipe out; it seems like the perfect comfort food combo with wings or burgers.
Allison Cooper says
'Copycat Wingstop' has me intrigued! I might have to do a taste test between these and the original. Either way, it sounds like a win-win situation for flavor lovers.
Mariah Hughes says
'Creamy buttermilk ranch'—I’m sold. This recipe seems like the perfect blend of indulgence and healthiness, especially with all those tasty toppings!