This copycat wingstop Louisiana Voodoo Fries recipe is seriously delicious and far healthier than the original because the "fries" are roasted in the oven. 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!
Jump to:
- What Are Louisiana Voodoo Fries?
- Main Ingredients
- Making The Oven-Baked Fries
- Steaming fries before baking makes them crispier
- How To Make The BEST Louisiana Voodoo Fries
- Tips
- What To Serve With Louisiana Voodoo Fries
- Frequently Asked Questions
- More Delicious Side Recipes
- Recipe
- Louisiana Voodoo Fries
- 💬 Comments
What Are Louisiana Voodoo Fries?
I'm delighted you requested. They are a staple menu item at Wingstop, a restaurant franchise renowned for its delectable toppings and freshly sliced wingstop fries. (As well as their wings, naturally.) By adding cheddar sauce, ranch dressing, and cajun seasoning to their traditional cut fries, Louisiana Voodoo Fries elevate their dish.
Yes, I am aware of this. This seems quite unhealthy. But let me to explain why I adore these Wingstop Louisiana Voodoo Fries knockoffs:
- Wingstop's fries are fried, but this method bakes them while using less oil. They have WAY fewer calories than the standard Wingstop version because of this. But this approach below will guarantee that your fries are just as crispy—but considerably healthier!
- You don't have to cover the fries in sauce; you may use the cheese and ranch as dipping sauces instead of putting an equal amount of each topping on them.
- This was made with a reduced-fat buttermilk ranch dressing, which reduced the calorie count as well.
- I love the Cajun heat and can't get enough of it!
- They're really simple to prepare, and roasting the fries the way I do it guarantees that they're super crispy.
Main Ingredients
The list of ingredients for these Wingstop voodoo fries is rather straightforward:
- Potatoes. Although you can use whatever you have on hand or what you prefer, I find that russet potatoes work best in this recipe. They're not too easy to get wrong.
- 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. This is available in stores as a mix, or you may prepare your own Cajun spice (this recipe is fantastic!).
- Ranch dressing (optional). Use your preferred ranch from the store. The most important thing to remember is that you want this to be more creamy and have a subtle herb flavor. That is what is going to pair best with the cheese sauce and cajun fries. I made voodoo fries using this recipe, and it turned out perfectly with a creamy buttermilk ranch.
- Cheese-based sauce. Indeed, you could pair these Wingstop cajun fries with store-bought cheese sauce. However, creating your cheese sauce is simple. Chances are, you already have the flour, butter, and milk needed to prepare this, along with some shredded cheddar.
Making The Oven-Baked Fries
The deliciousness of fried potatoes is undeniable. However, I defy you to try these oven-baked fries and not be astounded by how well they mimic the original. This oven-baked fry recipe reduces calories while consistently yielding perfectly crispy brown fries.
Steaming fries before baking makes them crispier
The secret is to bake the potatoes after tossing them with a little oil and steaming them for a few minutes over some boiling water. Fries that are steamed retain their soft center while softening the outside of the chopped potato, enabling it to crisp up attractively.
Here's how to go about it:
- After peeling, cut your potatoes into "fry" lengths that are each 3 inches long and ½ of an inch thick.
- After putting the potatoes in a colander over a saucepan of boiling water, simmer them for ten to twelve minutes. The fries should have some give on the outside, but not so much that they crumble or get mushy.
- Watch them carefully, and test them by inserting a knife into the center of one after about ten minutes. They are finished if it insert readily and comes out clean.
- After letting the boiled potatoes cool a little, combine them with two teaspoons of olive oil in a bowl. After giving the fries a gentle toss (be careful; you don't want them to crumble), remove the fries from the dish and spread them out evenly on a baking sheet covered with parchment paper.
- You will only remove the oil that is coated on the fries when you use a slotted spoon; any excess oil that may be left in the bottom of the bowl will not be removed. Fries cooked in the oven should not be very oily or they will get soggy instead of crispy.
- To make sure the fries are cooked through on all sides, toss or flip them halfway through their 20 minutes of baking. (If your fries are thicker, you might need to cook them for a little while longer to create a crispy texture.)
- Take the fries out of the oven, and presto! No one will know you have wonderful, nutritious, crispy brown "fries"!
How To Make The BEST Louisiana Voodoo Fries
Now for the exciting part.
Prepare your cheese sauce while your baked fries are cooking. Cream, butter, and milk are combined to make a simple roux; whisk until lumps are gone. Using a silicone spatula, whisk 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!
After taking your fries out of the oven, 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
- Remove the potato skins. When using a peeled potato, I've found that steaming and then baking is the most effective method. This enables the fry's exterior to become extremely soft before crisping up in the oven.
- When steaming potatoes, take care not to let them get too soft. Nobody wants a large mound of mushy fries, which is what will happen.
- At first, go easy on the ranch dressing, cheese toppings, and Cajun seasoning until you get a nice flavor balance that you enjoy. (This is especially true with the Cajun spice, which is potent and, if you're not careful, can dominate the flavors of the cheese and ranch.)
- For these Louisiana voodoo fries, I used roughly 1.5 tablespoons of cajun seasoning, ¼ cup of ranch dressing, and ¼ cup of cheese sauce. Next, more ranch and cheese sauce were presented for dipping on the side. This is a terrific technique to prevent things from getting overly mushy or sauce-heavy. In addition, if you want to make things a little lighter, it can reduce the calories.
What To Serve With Louisiana Voodoo Fries
- Wings are a natural choice here since these are a ripoff of a Wingstop recipe. It's the ideal side dish for a fall or winter barbecue and the ideal item to serve on game day!
- burgers
- Fried Chicken Tenders with Fish
- Grilled Steak
- Philadelphia Cheeseburgers
- Gyro
Frequently Asked Questions
Certainly, but not in an overwhelming manner. The cayenne and pepper do contribute a perceptible heat, but the starchy potatoes and creamy cheese significantly mitigate it.
Copycat Wingstop Voodoo fries sauce can be refrigerated for a maximum of five days if it is prepared in advance. We do not suggest preserving due to the high-fat content.
To reheat, place the dish back on the cooktop and stir on medium-low until it is fully heated.
If you tried this Louisianna 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
INGREDIENTS
- For the Fries:
- 4-5 large russet potatoes or frozen French fries if you prefer
- 2-3 tablespoons olive oil if making homemade fries
- 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
INSTRUCTIONS
- Get your fries ready. Scrub and wash your potatoes, then use a paper towel to pat dry. After peeling, cut the potatoes into thick fries that measure ¾ inch by 3 inches.
- Boil a saucepan of water and add three tablespoons of salt to season it.
- One quart of water should be simmered. Place the potatoes in a basket or colander set over boiling water, cover, and steam for ten to twelve minutes, or until a knife inserted into the potatoes comes out clean. Take care not to overcook potatoes; you don't want them to fall apart or get mushy.
- After transferring the potatoes to a basin, pour the oil over them. Carefully toss them so that every fry is coated with oil.
- Transfer the potatoes to a nonstick baking sheet in a single, even layer using a slotted spoon.
- Preheat the oven to 450 degrees. After about 10 minutes, rotate the pan to promote equal baking, and continue baking for a further 5 to 10 minutes, looking closely to make sure they don't burn.
- Prepare your cheese sauce while your potatoes are baking. Melt the butter in a medium-sized sauce pan over a medium heat. Stir in the milk and flour gradually, whisking until no lumps remain. When the cheese is completely melted and the sauce is creamy, add the shredded cheese and mix.
- When the fries are done, remove them from the oven and top them with the cajun seasoning. Stir well.
- Drizzle ¼ cup of the cheese sauce and your preferred ranch dressing over the fries. Keep the remaining cheese sauce aside for dipping.
NOTES
- Peel your potatoes and proceed as in the cooked fries recipe. When using a peeled potato, I've found that steaming and then baking is the most effective way. It enables the fry's exterior to become extremely soft before crisping up in the oven.
- When steaming potatoes, take care not to let them get too soft. Nobody wants a large mound of mushy fries, which is what will happen.
- At first, go easy on the toppings until you have a satisfying flavor combination. (Especially with the cajun sauce, which has a really potent flavor and, if you're not careful, can overpower the flavors of the cheese and ranch).
- Provide additional ranch and cheese sauce for dipping on the side. This is a terrific technique to prevent things from getting overly mushy or sauce-heavy. In addition, if you want to make things a little lighter, it can reduce the calories.
- How to reheat. If you would like to reheat these Louisiana voodoo fries, place them evenly on a baking dish and preheat the oven to 380 degrees for around 15 minutes. Of course, this is assuming you have any leftovers. Keep a tight eye on them to prevent burning!
Candace Nelson says
I’m definitely making these for my next party! So easy and yummy!
Samantha Torres says
Great recipe! I love that they are roasted. Can't wait to taste them!
Peyton Stewart says
'Cajun seasoning' sounds fun! I'm excited to spice things up!
Kylie Fisher says
'Creamy ranch dressing' on fries? Yes, please! This is going to be a hit.
Dorothy Hart says
'Less oil means crispy!' That's music to my ears! These voodoo fries are going straight onto my next dinner party menu; everyone’s going to love them.
Dana Morris says
Oven-baked fries that still get crispy? Yes, please! I'm definitely trying this recipe out; it seems like the perfect comfort food combo with wings or burgers.
Allison Cooper says
'Copycat Wingstop' has me intrigued! I might have to do a taste test between these and the original. Either way, it sounds like a win-win situation for flavor lovers.
Mariah Hughes says
'Creamy buttermilk ranch'—I’m sold. This recipe seems like the perfect blend of indulgence and healthiness, especially with all those tasty toppings!