Louisiana Voodoo Fries (Copycat Recipes)

Louisiana Voodoo Fries on a plate, loaded with warm cheese sauce, cool ranch, and a sprinkle of Cajun seasoning.

No ratings yet

Louisiana Voodoo Fries (Copycat Recipes)

These crispy double-fried russet potato fries are loaded with homemade Cajun seasoning, a smooth cheese sauce, and easy homemade ranch for a Wingstop copycat you'll want on repeat. They're crispy, cheesy, creamy, and just a little spicy in every bite. Ready in about an hour, they make an easy late-night craving fix or the star of your next game day spread.

Prep Time20

Cook Time20

Soak Time30

Total Time1 10

Course: Appetizer, Side Dish

Cuisine: American

Difficulty: Medium

Servings: servings

Author: Haley Herridge

Ingredients

For the Fries

2 lbs russet potatoes cut into 1/4-inch fries
vegetable or canola oil for frying

For the Cajun Seasoning

1½ tsp paprika
1 tsp kosher salt
1 tsp granulated sugar
½ tsp brown sugar
¾ tsp garlic powder
½ tsp onion powder
½ tsp black pepper
¼ tsp cayenne pepper
¼ tsp chili powder
¼ tsp dried oregano
⅛ tsp dried thyme

For the Cheese Sauce

¾ cup whole milk
1 tbsp unsalted butter
4 oz yellow American cheese chopped
2 oz sharp cheddar cheese freshly grated
⅛ tsp garlic powder

For the Ranch Sauce

½ cup mayonnaise
½ cup sour cream
⅓ cup buttermilk
1 tsp dried parsley
¾ tsp dried dill
½ tsp garlic powder
½ tsp onion powder
¼ tsp kosher salt
¼ tsp black pepper
½ tsp lemon juice
¼ tsp Worcestershire sauce

Instructions

Make the ranch: Whisk all ranch ingredients together. Refrigerate for at least 30 minutes.
½ cup mayonnaise, ½ cup sour cream, ⅓ cup buttermilk, 1 tsp dried parsley, ¾ tsp dried dill, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp kosher salt, ¼ tsp black pepper, ½ tsp lemon juice, ¼ tsp Worcestershire sauce
Prep the fries: Soak cut potatoes in cold water for at least 30 minutes. Drain and dry thoroughly.
2 lbs russet potatoes
Make the seasoning: Combine all Cajun seasoning ingredients in a small bowl.
1½ tsp paprika, 1 tsp kosher salt, 1 tsp granulated sugar, ½ tsp brown sugar, ¾ tsp garlic powder, ½ tsp onion powder, ½ tsp black pepper, ¼ tsp cayenne pepper, ¼ tsp chili powder, ¼ tsp dried oregano, ⅛ tsp dried thyme, ⅛ tsp garlic powder
Fry: Heat oil to 325°F and fry potatoes for 4–5 minutes, until tender but not browned.
vegetable or canola oil
Transfer to a wire rack. Increase oil to 375°F and fry again for 2–4 minutes, until golden and crispy.
Season: Immediately toss hot fries with Cajun seasoning to taste.
Make the cheese sauce: Heat milk and butter over medium low heat until steaming. Reduce heat to low and gradually whisk in American cheese until smooth. Add cheddar and garlic powder and whisk just until melted. Thin with a splash of milk if needed.
¾ cup whole milk, 1 tbsp unsalted butter, 4 oz yellow American cheese, 2 oz sharp cheddar cheese
Assemble: Arrange seasoned fries on a platter. Drizzle generously with warm cheese sauce, followed by cold ranch. Finish with a light sprinkle of Cajun seasoning and serve immediately.

Notes

Soak the cut potatoes in cold water, then dry them completely before frying. This pulls out excess starch and prevents splattering and soggy fries.
Fry the potatoes twice, once at 325°F until tender and pale, then again at 375°F until golden and crisp. This double fry is what keeps them crunchy under all the toppings.
Toss the fries with Cajun seasoning the moment they leave the oil, while they're still hot, so the seasoning sticks evenly.
The cheese sauce needs both cheeses, 4 ounces of yellow American plus 2 ounces of freshly grated sharp cheddar. All cheddar turns grainy and all American tastes flat, but together they melt smooth and pourable.
Chill the ranch for at least 30 minutes before serving. It thickens up and the herb flavor gets noticeably brighter.
Wait to build the platter until right before serving, since the fries start to soften soon after the warm cheese sauce and cold ranch go on.
Scale the cayenne pepper up or down to adjust the heat to your taste.
If you're serving a crowd, set the sauces on the side so everyone can top their own plate and keep the fries crispy longer.
Frozen fries and bottled ranch will work in a pinch, but the homemade versions here are what make these taste better than the drive-thru original.

Nutrition