As an Amazon Influencer, I may earn a small commission from qualifying purchases from Amazon.com.
I don’t live near a Wingstop and I’ve never had their Louisiana Voodoo Fries. But I wanted to create this copycat recipe because I love the name!
Who wouldn’t want to eat something called voodoo fries?
These crispy fries are fried until golden brown, tossed in a flavorful blend of spices and drizzled with a creamy cheese sauce and ranch dressing. They’ve got game day written all over them!
What’s in these Wingstop Fries
Here’s what you’ll need to make these highly addictive French fries:
- Russet potatoes. Plain old russet potatoes are the best potatoes for making these Wingstop voodoo fries. They’re relatively dry, as compared to a creamier kind of potato like a Yukon gold. A creamier potato won’t give you the crispy finish that you can get from a russet potato.
- Cajun seasoning. Cajun spices typically include cayenne pepper, black pepper, onion powder, garlic powder and paprika. The Wingstop fry seasoning also adds chili powder and brown sugar. Make your own homemade Cajun seasoning or take a shortcut (like I do) and buy a good premade brand.
- Cheddar cheese. A sharp cheddar will have the most flavor. And be sure to grate the cheese yourself. Pre-shredded cheese contains an anti-caking agent which means it won’t melt as smoothly as if you grated it yourself.
- All-purpose flour (gluten free flour can be substituted)
- Ranch dressing
How to Make this Voodoo Fries Recipe
Soak the Potatoes
Peel your potatoes and slice them into the shape of fries. If you like the skin on the potatoes, by all means leave them on. Just be sure to scrub the skins well before you work with them.
We’re going for a medium-width steak fry because Wingstop fries are not of the shoestring variety.
Soak your potatoes in a bowl of cold water. Why do we soak potatoes before frying them? The cold water helps to remove excess starch, resulting in crispier, more evenly cooked French fries.
Not soaking the potatoes isn’t a deal breaker. You can still get good results. But even if you only have an hour to soak your potatoes, it’s worth it.
Fry the Potatoes
You need enough oil in the pan for the fries to float – about 1/2 an inch of oil. Heat the oil over medium-high heat, and then fry the potatoes until they’re golden brown on each side.
Remove the fries to a wire rack with a paper towel underneath to catch the excess oil. Letting the fries cool on a rack allows air to circulate all around them, which will prevent them from getting soggy.
Make the Cheese Sauce
Make a quick roux with flour and butter. Once the mixture starts to bubble, pour in the milk and the cheese. Whisk the cheese mixture until it becomes smooth. This should only take a few minutes.
Now you’re ready to pour this liquid gold over the fries!
Make it Voodoo
Toss the hot fries with the Cajun seasoning and then put the seasoned fries onto a serving plate. Drizzle the fries with the cheese sauce and ranch dressing. Now, dig in!
How to Serve these Voodoo Fries
Serve these delicious fries with any of the following accompaniments:
- Dipping Sauces: Serve your voodoo fries with cooling dipping sauces like ranch, blue cheese or garlic aioli to balance the heat.
- Pair with Chicken Wings: Create the ultimate Wing Stop experience by pairing your voodoo fries with your favorite wings, whether homemade or store-bought.
- Add Toppings: The great thing about these fries is that you can literally top them with anything! Experiment with toppings like jalapeños, chopped green onions or bacon bits for added texture and flavor.
Alternative Cooking Methods
While the classic way to make Voodoo Fries is by deep frying the potatoes, there are alternative cooking methods that can help you achieve similar results:
- Oven-Baked Fries: Preheat oven to 450 degrees. Drain the potatoes and pat them dry with paper towels until completely dry. Place potatoes on a baking sheet in a single layer, taking care not to overcrowd the pan. Drizzle generously with olive oil. Cook for 25 minutes, remove from the oven, and flip the fries over using tongs or a spatula. Return the baking sheet to the oven and cook another 25 minutes or until desired crispness is reached.
- Air Fryer Fries: An air fryer is a great option for a healthier twist on voodoo fries. Spread the cut potatoes in a single layer in the air fryer basket, being careful not to overcrowd. The space allows the hot air to come in contact with all sides of the fries, which is what makes them golden brown and crisp. Air fry them at 380 for 12 to 15 minutes, flipping halfway through. Different air fryers may have slightly different cook times, so be sure to check on your fries every few minutes.
- Grilled Fries: If the weather permits, take it outside! Place the potatoes directly on grill grates set to medium-high heat. Cook 8-10 minutes, then flip and cook until there are grill marks on both sides and the potatoes are fork-tender.
How to Store Voodoo Fries
If you have any leftover fries, store them in an airtight container or wrap them tightly in aluminum foil. Reheat them in the oven until brown and crispy.
When you make these copycat Wingstop fries, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more game day recipes, try these:
For more copycat recipes, try these:
- Starbucks Grilled Cheese at Home
- Blackened Chicken Tenders Recipe (Popeyes Copycat)
- Panera-Style Cranberry Orange Muffins
Louisiana Voodoo Fries Recipe (Wingstop Copycat)
- 4 Russett potatoes
- 2 cups cheddar cheese grated
- 1 cup milk
- 2 Tbsp. unsalted butter
- 1 1/2 Tbsp. all purpose flour
- 1 Tbsp. Cajun seasoning
- ranch dressing
- vegetable oil for frying
- chopped chives garnish, optional
- Peel potatoes. Slice into steak-sized wedges. Place potatoes in a large bowl. Cover with cold water. Soak for at least 1 hour.
- Heat 1/2 inch of oil in a heavy bottomed pan over medium-high heat.
- Drain the potatoes and pat them dry with paper towels. Fry the potatoes until golden brown on both sides. Remove to a wire rack.
- Make the cheese sauce: Melt butter in a saucepan over medium heat. Stir in the flour and cook until bubbling, about 1 minute. Pour in the milk. Bring to a boil. Reduce heat to low and whisk in the cheddar until smooth.
- Place the fries in a large bowl. Add the Cajun seasoning and toss until fries are coated. Transfer fries to a serving plate. Drizzle with cheese sauce and ranch dressing. Garnish with chopped chives, if desired.