Louisiana Voodoo Fries (Wingstop Copycat)

louisiana voodoo fries with cajun seasoning, ranch dressing and cheese sauce.

5 from 119 votes

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.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Side Dish, Snack

Cuisine: American, Cajun

Diet: Vegetarian

Servings: servings

Calories: 353kcal

Author: Sarah Jenkins

Ingredients

For the Fries

6 medium russet potatoes or one 28-32 oz bag of frozen fries
2 tablespoon extra virgin olive oil
¼ cup creamy ranch dressing plus extra for dipping

For the Cajun Seasoning

1 ¼ tsp paprika
½ teaspoon garlic powder
½ teaspoon onion powder
¾ teaspoon black pepper
¼ teaspoon cayenne pepper
¼ teaspoon dried thyme
¼ teaspoon dried oregano
¼ teaspoon salt
½ tsp brown sugar

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. (Note - if you're using frozen fries, skip to step 7.)
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 knife 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.
Make your cajun seasoning by combining all the spices in a bowl and mixing well.
Once your fries are ready, remove 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 seasoning, 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!

Nutrition