Louisiana Voodoo Fries
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 - this is a decadent treat and is a great dish for your next game day hangout!
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!
Tried this recipe?Let me know how it was!