These copycat Wingstop Louisiana Voodoo Fries are seriously good, and so much healthier than the real thing since the “fries” are roasted in the oven. Crispy golden brown fries topped with, cajun seasoning, a creamy ranch dressing, and smooth and creamy cheese sauce. Voodoo fries are a decadent treat and a great dish for your next game-day hangout!
In This Post
What Are Louisiana Voodoo Fries?
I’m so glad you asked. They’re a menu favorite at Wingstop, a chain restaurant famous for its fresh-cut wingstop fries and decadent toppings. (And their wings, of course.) Louisiana Voodoo Fries take their classic cut fries up a notch by topping them with cajun seasoning, ranch dressing, and cheese sauce.
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.
- I used a low-fat buttermilk ranch dressing for this, which also cut back on the calories.
- Can’t get enough of that cajun heat - yum!
- They’re pretty easy to make, and my method for roasting the fries is a foolproof way to ensure they’re extra crispy. These aren’t your typical baked fries!
- These don’t take much time at all. And while I made my own cheese sauce, you could totally use storebought cheese sauce, or even add some shredded cheddar cheese to the top of these to save even more time.
- Did I mention that cheese sauce? Nothing beats a melty cheese drizzled over french fries!
- They’re freaking delicious!
Ingredients
The ingredient list for these Wingstop voodoo fries is pretty simple:
- Potatoes. I think Russet Potatoes work best here, but choose what you like best or use whatever you have on hand. They’re pretty hard to mess up.
- 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!).
- Ranch dressing. Use your favorite store-bought ranch. The main thing to note here is you want this more on the creamy side, without too much of an herby flavor. That's what will compliment 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).
Making The Oven-Baked 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:
- Peel your potatoes and cut them into a “fry” length, about ¾ of an inch thick and 3 inches long each.
- 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. - 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. - 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.)
- Remove the fries from the oven, and viola! You have gorgeous, crispy brown healthy “fries” and no one will be the wiser!
How To Make The BEST Louisiana Voodoo Fries
Ok, here comes the fun part.
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. Add the shredded cheddar cheese and stir it with a silicone spatula until everything is combined, and your cheese sauce is smooth and creamy.
(Guess what - you can also use this method for making your own homemade mac n cheese! Yum!)
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.
Helpful 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.
- 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.
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!
- Burgers
- Fried Fish
- Chicken Tenders
- Seared Steak
- Philly Cheesesteaks
- BBQ Pork Sandwiches
- Gyros
- Chicken Bacon Ranch Wraps
If you make these Louisiana Voodoo Fries, I’d love to hear what you think of them! Leave a comment below, or tag me with a pic on Instagram @frontrangefed.
More Delicious Side Recipes
- 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
Recipe
Louisiana Voodoo Fries
Ingredients
- 6 medium russet potatoes
- 2 tablespoon extra virgin olive oil
- 1-2 tbsp cajun seasoning
- ¼ cup creamy ranch dressing plus extra for dipping
Creamy Cheese Sauce
- 2 tablespoon butter
- 2 tablespoon flour
- ⅔ cup milk
- 2 cups shredded cheddar cheese
Instructions
- Prepare your fries. Wash and scrub your potatoes, then pat dry with a paper towel. Peel the potatoes, then slice them into thick fries, ¾ inch by 3 inches.
- Prepare a pot of boiling water, and season with 3 tablespoons of salt.
- Bring 1 quart of water to a simmer. Using a basket or a colander, place the potatoes over the boiling water, cover and steam them for about 10-12 minutes, or until a knie inserted comes out clean. Be careful not to cook potatoes all the way through - you don't want them to be mushy or falling apart.
- Transfer the potatoes to a bowl and drizzle them with the oil. Toss them carefully so that the oil coats each fry.
- Using a slotted spoon, transfer the potatoes to a nonstick baking sheet and arrange them in a single, even layer.
- Bake them in a 450 degree oven for about 10 minutes, turn your pan around to encourage even baking, then bake for an additional 5-10 minutes, watching them carefully to ensure they don't burn.
- While your potatoes are baking, make your cheese sauce. In a medium sized sauce pan, melt the butter over medium heat. Slowly whisk in the flour and milk and stir until no lumps are present. Add in the shredded cheese and stir until the cheese is fully melted and the sauce is creamy.
- Once your fries are ready, remoe them from the oven, and sprinkle the cajun seasoning over the fries. Mix thoroughly.
- Top the fries with a drizzle of your favorite ranch dressing, and about ¼ cup of the cheese sauce. Reserve the rest of the cheese sauce for dipping.
Notes
- Follow the method above for the baked fries, and 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.
- Use a light hand with the toppings at first until you find a good balance of flavors you like. (Especially with the cajun sauce, since that’s a super strong flavor and can overpower the cheese and ranch flavors if you’re not careful).
- Serve 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.
- How to reheat. Not that you'll have any leftovers, but if you want to reheat these Louisiana voodoo fries, arrange them evenly on a baking tray and heat them in the oven for about 15 minutes at 380. Watch them closely so that they don't burn!
Kimbarly says
These Louisiana Voodoo Fries sound amazing! The combination of crispy fries, creamy cheddar, and Cajun spices is irresistible.
Sarah Jenkins says
Thanks Kimbarly - they are so so good (and addicting!)!
Elain says
This cheese sauce was an unexpected hit at my house! I really thought cheese sauces were either bland like out of a can or even difficult to make from scratch. I can see it being used in many other dishes in my house! The recommended amount of cajun seasoning for the fries was spot on! Thank you for another grand recipe!
Sarah Jenkins says
Haha - yes, I could gulp that down on it's own!
KimWalker says
On step 6 what temperature should the oven be?
Sarah Jenkins says
Thanks for flagging Kim! It should be 450 degrees.
Dan says
These are seriously THE BOMB! So so good! And LOVE that they're oven-baked!
Caro says
Yum, perfect crispy fries with plenty of flavor. Love this recipe!
Veronica says
These fries look so delicious! I can’t wait to try this recipe.
Sarah Jenkins says
They're soooo good! Please let me know what you think!
Dana says
Great tip for getting oven baked fries more crispy! And these have so much flavor. Love this recipe.
Sarah Jenkins says
Thanks Dana!