Louisiana Voodoo Fries Recipe (Wingstop Copycat!)

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!

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

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

This copycat Wingstop Louisiana Voodoo Fries recipe is seriously delicious and easy to make at home. Crispy golden brown fries with a smooth and creamy cheese sauce, creamy ranch dressing, and Cajun seasoning on top make for a delectable meal that's perfect for your next game day get-together!

4.92 From 49 reviews

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Course: Appetizer, sauce, Side Dish, Snack

Cuisine: American, cajun

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 servings

Calories: 290kcal

Author: Imsen

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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.

NUTRITION

Calories: 290kcal | Carbohydrates: 29g | Protein: 10g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 578mg | Potassium: 673mg | Fiber: 2g | Sugar: 3g | Vitamin A: 346IU | Vitamin C: 8mg | Calcium: 226mg | Iron: 1mg

Keyword cajun fries, cheese fries, easy snack, game-day appetizer, voodoo fries, voodoo fries wingstop, whingstop fries seasoning recipe, wingstop

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