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Louisiana Voodoo Fries (Wingstop Copycat)

A decadent copycat recipe for Wingstop's famous Louisiana Voodoo Fries, featuring crispy fresh-cut fries topped with homemade cheese sauce, ranch dressing, and zesty Cajun seasoning.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Side Dish, Snack
Cuisine: American, Cajun
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

The Fries
  • 4 large Russet potatoes washed and cut into batons
  • 1 qt vegetable oil for frying
  • 1 tsp salt to taste
Cheese Sauce
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 1.5 cups sharp cheddar cheese freshly grated
  • 0.25 tsp cayenne pepper optional
Toppings
  • 0.5 cup ranch dressing
  • 2 tbsp Cajun seasoning
  • 1 tbsp fresh parsley chopped

Equipment

  • Deep Fryer or Dutch Oven
  • Small Saucepan
  • Whisk
  • Mixing bowls

Method
 

  1. Cut potatoes into fries and soak in cold water for 30 minutes. Drain and pat completely dry.
  2. Heat oil to 325°F (160°C). Fry potatoes in batches for 3-4 minutes (blanching). Remove and drain.
  3. Increase oil heat to 375°F (190°C). Fry potatoes a second time for 2-3 minutes until golden brown and crispy. Drain and season with salt.
  4. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.
  5. Gradually whisk in milk until smooth. Cook until thickened, then remove from heat and stir in cheese until melted.
  6. Place fries on a serving dish. Dust with half the Cajun seasoning.
  7. Pour cheese sauce over fries, then drizzle with ranch dressing.
  8. Top with remaining Cajun seasoning and fresh parsley. Serve hot.

Notes

For a shortcut, use a bag of frozen skin-on fries and cook according to package instructions before adding toppings.