Louisiana Voodoo Fries make all other cheesy spuds pale in comparison. All of the zesty flavors characteristic of ranch dressing are stirred together with cayenne and white pepper to bring some heat to a creamy cheddar topping. There’s almost too much going on in these Cajun ranch fries to describe — so read on to learn more!
The cheesy sauce can even be spooned onto other foods! Sometimes we’ll serve it with our favorite tater tot recipes.
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Why We Love Louisiana Voodoo Fries
- Frozen fries make for a quick, easy snack.
While you could make some spuds from scratch, Wingstop Voodoo fries are all about that topping. So don’t hesitate to use those freezer-friendly options to save time. - With homemade sauce, you can adjust the spice.
You can easily cater to any spice tolerance when you make the topping yourself! Use a light hand with the cayenne and pepper for a flavor more suitable for kids or those with heat sensitivities. - This homemade alternative is much cheaper than eating out!
Plus, you can make so much more in just one batch — and in just 30 minutes! With our buffalo chicken wonton cups, you can even enjoy your Cajun ranch fries with similar Wingstop flavors.
Ingredient Notes and Substitutions
- French Fries – Feel free to use either homemade or frozen fries — whichever is easier and whichever you like best! We’d just recommend using those with a relatively thick, crunchy exterior to hold up against the sauce.
- Butter – This is integral to building the roux of the sauce. If using salted butter, wait until the sauce is complete and taste before adding any additional salt.
- Flour – All-purpose is best for its neutral flavor. However, any wheat flour will do the job.
- White Pepper – A milder pepper with an “earthy” flavor, it’s part of what makes Louisiana Voodoo fries unique! Black pepper is, of course, an absolutely fine substitute.
- Ranch Seasoning – These packets are found in the seasoning aisle. This oniony, garlicky, and zesty blend contributes a remarkable tanginess that defines this recipe.
- White Cheddar – Any cheddar melts well enough for the topping, but extra sharp lends the best flavor. Regular yellow cheddar is fine, too, but we recommend white.
Wingstop Voodoo Fries – Tips for Success
- Build the base of the sauce with a roux.
It only takes a few minutes, but it makes a world of difference! Melting butter together with flour creates what is called a roux. This mixture thickens sauces and makes them smooth, avoiding the grainy texture that sometimes results from adding flour as a thickener on its own.
There are plenty of other recipes in which this technique will serve you well — white cheddar mac and cheese, for example.
- Lower the heat before adding the cheese.
Rather than adding the cheese right away instead, lower the heat to medium-low after adding the seasonings. Stir everything for 5 minutes or so, letting the flavors combine and the sauce thicken.
Once it cools and thickens to the point at which it clings to the spoon, begin stirring in the cheese. If you add the cheese before this point, it will overheat and become tough.
- Wait until just before serving to pour the cheesy topping on.
Adding the hot topping too soon will cause the exterior of the potatoes to steam and soften, making them soggy and mushy before anyone has even taken their first bite!
Try to time it properly so that your Louisiana Voodoo fries are just leaving the oven, are immediately covered in sauce, and served right away so that all of the texture is just right.
How to Store and Reheat This Recipe
Unfortunately, fries are not the best to store. You lose that crisp texture almost immediately — especially if the sauce has already been added.
However, if you do have leftovers you wish to reheat, do so in the oven for 5 to 10 minutes or air fryer for just 5 minutes at 350°F. If you have any leftover sauce, reheat them on the stove and pour over the reheated spuds.
Frequently Asked Questions
They are Cajun ranch fries unique to the restaurant Wingstop.
They’re oven-roasted, not deep-fried, fries that have been smothered in Cajun seasoning, ranch, and cheddar. Wingstop Voodoo fries are the definition of loaded fries!
Yes, but not overwhelmingly so. The cayenne and pepper do contribute noticeable heat, but the starchy potatoes and creamy cheese do a lot to balance it.
If made beforehand, copycat Wingstop Voodoo fries sauce can be refrigerated for up to 5 days. We do not recommend freezing, in consideration of all of the fat it contains.
To reheat, return to the stovetop and stir on medium-low until warmed through.
You’ll Love These Copycat Recipes…
- Cheesecake Factory Chicken Piccata
- Ruth Chris Stuffed Chicken
- In n Out Sauce Recipe
- Taco Bell Crunchwrap Recipe
If you tried this Louisiana voodoo fries recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Louisiana Voodoo Fries (Wingstop Copycat)
Equipment
- rimmed sheet pan
- box grater
- 2-quart saucepan
- silicone spoon
- large serving platter
Ingredients
- 26 ounces frozen French fries or homemade fries
For the Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- ½ teaspoon salt
- ¼ teaspoon ground white pepper or black pepper
- 2 teaspoons ranch seasoning powder or more, to taste
- ½ teaspoon cayenne powder divided
- 8 ounces white cheddar cheese shredded on the large holes of a box grater (2 cups shredded)
Instructions
- Preheat an oven or an air fryer to 400°F.
- Arrange French fries in a single layer on a large rimmed baking sheet or in air fryer basket. Bake them in preheated oven according to the time shown on package, or according to air fryer instructions.
- Place butter in a 2-quart saucepan over medium heat, cooking until melted and bubbly. Whisk in the flour to combine, then cook for about 2 minutes, until mixture is thick and pasty.
- Gradually whisk in milk, about 1/2 cup at a time, stirring well in between additions to create a smooth sauce. Add salt, pepper, ranch powder, and 1/4 teaspoon cayenne powder, then stir to combine.
- Reduce burner heat to medium-low and continue cooking, stirring frequently, for about 5 minutes, until the sauce is thick enough to cling to the back of a spoon.
- Using a silicone spoon, gently stir in shredded cheese to combine. Continue cooking, stirring occasionally, for 2-3 minutes, until Cajun cheese sauce is thick and creamy. Remove from the heat and set aside until the French fries are ready.
- When French fries are cooked through and golden brown, transfer them to a serving platter. Pour the Cajun ranch cheese sauce evenly over the them, then sprinkle remaining 1/4 teaspoon cayenne evenly over the top. Serve while warm.
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Mahy says
It’s amazing how many intriguing recipes are out there! This is one of them for sure – with so many tips and tricks to learn!
Tavo says
Your Louisiana Voodoo Fries recipe absolutely nailed it! The blend of spices was spot-on, capturing that unique Louisiana flavor perfectly. I appreciated the clear, easy-to-follow instructions, making the whole cooking process a breeze. These fries were a hit at my last get-together, and I’ve already shared your recipe with a few friends. Great job on this one!
Sara Welch says
Enjoyed these with dinner tonight and they were a hit all around the table! The sauce turned out creamy, bold and delicious; easily, a new favorite recipe!
veenaazmanov says
Quick, easy and a delicious platter best for a Party. Cheesy options are my favorite any day. My kids to love it too.