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Louisiana Voodoo Fries (Wingstop Copycat) Recipe

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4 from 2 reviews

Enjoy a delicious copycat version of Wingstop’s Louisiana Voodoo Fries, featuring crispy seasoned fries topped with a creamy cheddar cheese sauce and a drizzle of ranch dressing. This easy-to-make recipe combines bold spices with a rich cheese sauce for a flavorful snack or appetizer that’s perfect for any gathering.

  • Total Time: 32 minutes
  • Yield: 4 servings

Ingredients

Fries and Seasoning

  • 28-32 ounces frozen French fries
  • 1 ½ teaspoons brown sugar
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon chili powder
  • ¼ teaspoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Cheese Sauce

  • 4 Tablespoons ranch dressing (plus more for dipping)
  • 2 Tablespoons butter
  • 2 Tablespoons flour
  • 2/3 cup milk
  • 2 cups medium cheddar cheese, freshly shredded

Instructions

  1. Preheat and Prepare: Preheat the oven according to the package directions on the frozen fries. Line two baking sheets with foil and spray them with cooking spray to prevent sticking.
  2. Mix Seasonings: In a small bowl, combine the brown sugar, garlic powder, onion powder, chili powder, paprika, salt, and pepper, reserving about ½ teaspoon for garnish later.
  3. Season the Fries: Spread the frozen fries evenly on the prepared baking sheets. Sprinkle the seasoning mixture evenly over both trays and toss gently to coat the fries, ensuring they lay in a single layer for even baking.
  4. Bake the Fries: Bake the fries according to the package directions, rotating the pans halfway through the cooking time for even crispiness.
  5. Start Cheese Sauce: While the fries are baking, melt the butter in a medium skillet over medium-low heat.
  6. Make Roux: Add the flour to the melted butter and whisk continuously, cooking for about 1 to 2 minutes to form a roux without browning.
  7. Add Milk: Slowly whisk in the milk until fully combined, continuing to cook the mixture for a few minutes to thicken.
  8. Add Cheese: Gradually add the shredded cheddar cheese a little at a time, stirring until each addition is fully melted before adding more.
  9. Keep Sauce Warm: Lower the heat to the lowest setting to keep the cheese sauce warm but prevent it from cooking further while preparing the fries for assembly.
  10. Adjust Sauce Consistency: If the sauce is too thick, stir in an additional tablespoon or two of milk. Keep it warm until ready to serve since it thickens as it cools.
  11. Assemble the Fries: Place about a quarter of the baked fries on a plate. Top with approximately ¼ cup of cheese sauce, drizzle about a tablespoon of ranch dressing over the fries, and sprinkle with reserved seasoning if desired.
  12. Repeat Service: Repeat the assembly process for the remaining fries in portions.
  13. Serve Immediately: Serve the Louisiana Voodoo Fries hot with extra cheese sauce, ketchup, and ranch dressing for dipping, offering an irresistible spicy and creamy snack.

Notes

  • Use fresh shredded cheddar cheese for best melting and flavor in the sauce.
  • Adjust seasoning quantities to taste if you prefer it spicier or milder.
  • If sauce thickens too much upon standing, gently reheat and add a splash of milk to return it to pouring consistency.
  • These fries are best enjoyed fresh and hot to maintain crispiness.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/louisiana-voodoo-fries-wingstop-copycat-recipe/