Louisiana Voodoo Fries (Wingstop Copycat)

Louisiana Voodoo Fries are what Wingstop built its cult following on. Crispy fries hit with a Cajun spice blend (including a pinch of brown sugar that makes the flavor pop), smothered in creamy cheddar cheese sauce, and finished with a drizzle of ranch. This copycat recipe nails all three components so you can make them at home any night of the week.

In This Post

• A Quick Look at the Recipe
• What Are Louisiana Voodoo Fries From Wingstop?
• Why You'll Love This Recipe
• Key Ingredients
• How To Make Louisiana Voodoo Fries.
• Expert Tips
• Shortcut Version With Frozen Fries
• Air Fryer Voodoo Fries
• Storage And Reheating Tips
• What To Serve With Louisiana Voodoo Fries
• More Delicious Side Recipes
• Recipe
• Comments

What Are Louisiana Voodoo Fries From Wingstop?

Louisiana Voodoo Fries are a Wingstop signature: crispy French fries tossed in a Cajun spice blend, topped with a creamy homemade cheddar cheese sauce, and drizzled with ranch dressing. The combination of heat from the spices, richness from the cheese sauce, and cool tang from the ranch is what makes them so hard to stop eating. Originally available only at the Wingstop chain, this copycat version recreates all three delicious components at home in under 35 minutes.

These fries have a moderate kick from the cayenne and paprika, but the cheese sauce and ranch do a lot to mellow it out. Cut the cayenne in half for a milder version, or add a pinch more if you want extra heat.

Why You'll Love This Recipe

I know, I know. This sounds totally unhealthy. But just hear me out on why I love this copycat version of Wingstop Louisiana Voodoo Fries:

• While Wingstop's fries are undoubtedly fried, this recipe bakes the fries and uses minimal oil to do it. This makes them MUCH lower in calories than the normal Wingstop version. However, the method used below ensures your fries will be just as crispy, just much better for you!
• You can customize how much of each topping you use, or even just use the cheese and ranch as dipping sauces, meaning you don't have to drench the fries in the sauce. 
• Can't get enough of that cajun heat - yum! 
• Easy. These don't take much time at all. And while I made my own cheese sauce, you could totally use store-bought cheese sauce, or even add some shredded cheddar cheese to the top of these to save even more time. And frozen fries are always an option if you don't want to make your own.
• Did I mention that cheese sauce? Nothing beats a melty cheese drizzled over French fries!
• They're freaking delicious!

Key Ingredients

The ingredient list for these Wingstop voodoo fries is pretty simple:

• Potatoes. You have some options here. If making homemade fries,I think Russet Potatoes work best, but choose what you like best or use whatever you have on hand. Short on time? Totally fine to use frozen fries.
• Olive oil. You only need a couple of tablespoons for roasting your potatoes. Using less oil makes the potatoes come out super crispy and not soggy.
• Cajun seasoning. You can buy this as a mix in the store, or make your own Cajun seasoning (here's a great recipe for it!). (If you want a slightly different flavor, try this easy Fry Seasoning Recipe instead!) I also add just a touch of brown sugar to the Cajun seasoning for these fries. The sugar caramelizes on the fries and gives them the subtle sweet-savory edge that makes these taste like the real thing.
• Ranch dressing. Use your favorite store-bought ranch. The main thing to note here is that you want this more on the creamy side, without too much of a herby flavor. That's what will complement the cajun fries the best and work well with the cheese sauce. I used a creamy buttermilk ranch in this recipe for voodoo fries, and it was perfect. 
• Cheese sauce. Yes, you could buy a store-bought cheese sauce for these Wingstop cajun fries. But making your own cheese sauce is super easy. And as long as you have some shredded cheddar, you likely have the other ingredients you need to make this (flour, butter, and milk). Using block cheese instead of pre-shredded cheese also ensures it will melt more evenly for a smoother sauce.

How To Make Louisiana Voodoo Fries.

There's no question that fried potatoes are delicious. But I dare you to try these oven-baked fries and not be blown away by how closely they resemble the real deal. This method for making oven-baked fries produces perfect crispy brown fries every time and slashes calories in the process.

Steaming The Fries First Makes Them Extra Crispy When Baked

The trick is to steam the potatoes over some boiling water for a few minutes before tossing them with a bit of oil and then baking them. Steaming the fries softens the outer edge of the cut potato, allowing it to crisp up nicely, while still keeping the inner portion of the fry soft.  

Here's how you do it:

1. Peel your potatoes and cut them into a "fry" length, about ¾ of an inch thick and 3 inches long each.
2. Place the potatoes in a colander over a pot of boiling water and let them simmer for about 10-12 minutes. You want the outer edge to be soft, but you don't want the fries to be so soft that they fall apart or become mushy. 
   It's a fine line, so keep an eye on them, and test them at around the 10-minute mark by sticking a knife into the center of one. If you're able to insert it easily and it comes out clean, they're done. 
3. Allow the steamed potatoes to cool slightly, then add them to a bowl with 2 tablespoons of olive oil. Toss the fries gently (careful here - you don't want them to fall apart) and then, using a slotted spoon, scoop the fries out of the bowl and arrange them in an even layer on a parchment-lined baking sheet. 
   Using a slotted spoon means that you'll only pick up the oil that is coated on the fries and not any extra that might be remaining in the bottom of the bowl. Too much oil can make oven-baked fries soggy and prevent them from becoming crispy. 

4. Bake the fries in the oven for about 20 minutes, tossing or flipping them at the halfway mark to ensure they are cooking evenly on all sides. (If you've cut your fries thicker, you may need to leave them in for a bit longer to get them crispy.)
5. Remove the fries from the oven, and voila! You have gorgeous, crispy brown healthy "fries" and no one will be the wiser! 

6. While your baked fries are cooking, make your cheese sauce. Create a simple roux of butter, flour, and milk, and stir it until you don't see any lumps. Remove the pan from the heat, then add the shredded cheddar cheese and stir it with a silicone spatula until everything is combined, and your cheese sauce is smooth and creamy. Add a splash of milk if the sauce gets too thick, and keep the sauce warm until serving.

7. Once your fries are out of the oven, pile them high in a bowl or on a plate. Then sprinkle the cajun spice over the fries, drizzle the ranch and cheese sauce over the fries, and serve! A perfect copycat recipe for the Voodoo Fries from Wingstop.

Expert Tips

• Peel your potatoes. I find that the method of steaming and then baking really works best on a peeled potato. It allows the outer sides of the fry to really soften and then crisp up in the oven. 
• Don't let the potatoes get too soft when steaming them. You'll end up with a big pile of mushy fries, and no one wants that. 
• Don't crowd the pan. Spread fries across two baking sheets in a single layer to ensure the fries crisp instead of steam.
• Shortcut with frozen fries: Use a 28-32 oz bag of frozen fries, bake or air fry until very crispy, toss with the spice blend while hot, and top as usual. About 30 minutes total. (Learn how to get frozen French fries super crispy in the air fryer!)
• Shred your own cheese. Pre-shredded cheese has coatings that prevent smooth melting and may make your cheese sauce a bit grainy. Use fresh cheese and shred it on your own. The two extra minutes with a box grater is worth it.
• Make the sauce while the fries bake. Start it halfway through bake time. Fries take 20-25 minutes, sauce takes about 10, so the timing works out perfectly. (Unless you're going the frozen fry route!)
• Keep the sauce warm, not cooking. Once it comes together, drop to the lowest heat. A splash of milk will loosen it if it gets too thick.
• Assemble right before serving. Once the cheese sauce hits the fries, they soften fast. For a crowd, keep the sauce separate and let people top their own.
• Use a light hand with the Cajun seasoning, ranch, and cheese toppings at first until you find a good balance of flavors you like. (Especially with the cajun spice, since that's a super strong flavor and can overpower the cheese and ranch flavors if you're not careful).
  I used about 1.5 tablespoons of Cajun seasoning, ¼ cup of ranch dressing, and ¼ cup of cheese sauce for these Louisiana voodoo fries. Then served extra ranch and cheese sauce on the side for dipping. This is a great way to keep these from becoming too soggy or weighed down with sauce. Plus, it can cut down the calories if you're looking to make these a bit lighter.

Storage And Reheating Tips

These fries are best served right away, before the ranch and cheese sauce soften the fries. If you have leftovers, store the fries and sauces separately when possible. Reheat the fries in the oven or air fryer until crisp, then add warm cheese sauce and ranch before serving.

What To Serve With Louisiana Voodoo Fries

• Wings! These are a copycat version of a Wingstop recipe, so wings are an obvious choice here. It's a great side dish for a fall or winter BBQ, and the PERFECT dish for game day! Try my baked Spanish chicken wings, my Soy Garlic Chicken Wings, or my Crispy Tequila Lime Chicken Wings!
• Sandwiches. Sweet and spicy bacon burgers, sloppy joe sliders, chopped Italian subs, BBQ chicken sandwiches, chicken bacon ranch wraps - they all taste amazing with these fries.
• Fried Fish. I love these with my air-fried tilapia or crispy air fryer cod
• Chicken tenders. My oven-baked chicken tenders plus these fries are every toddler's dream (and mine too, lol!)
• Steak. Love these guys with my garlic butter steak bites. Yum!

These Louisiana Voodoo Fries disappear faster than you expect - one batch for four people rarely makes it five minutes on our table. Once you realize how simple the cheese sauce is and how well the spice blend comes together, you'll stop saving this for takeout nights.

If you make these Louisiana Voodoo Fries, I'd love to hear what you think of them! Leave a rating and a comment below, or tag me with a pic on Instagram @frontrangefed.

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• Easy 20-Minute Yogurt Flatbread Recipe
• Roasted Garlic
• Oven-Baked Parmesan Carrot And Parsnip Fries
• Roasted Garlic And Cauliflower Mash
• Spicy Caramel Popcorn
• Easy Meatball Recipe
• Fried Cheesy Mashed Potato Balls

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