A delicious copycat recipe, these Louisiana Voodoo Fries are topped with seasoning, cheese sauce and ranch. The perfect combination to enjoy any time.

Louisiana Voodoo Fries on parchment lined pan with cheese sauce. Topped with cheese sauce, ranch and seasoning.

If you have never been to Wingstop and tried Their Louisiana Voodoo Fries, you are absolutely missing out.

This is one thing that I ALWAYS order from there menu, or did. Now I can easily make them at home anytime I want.

The recipe is purely simple and you will want to make these over and over and over again. At least we do, and my kids cannot get enough.

With a little bit of heat from the spices, but mellowed down by the cheese sauce and ranch, you have yourself the absolutely perfect combination.

You cannot go wrong when serving this as an appetizer or even a main dish, its filling and delish.

If you are looking for a fun way to spruce up your fry situation, then you need to make these Louisiana Voodoo Fries.

Some of our other favorite appetizer recipes that we have on our site include: Fried Mushrooms, New Orleans BBQ Shrimp and Baked Queso Dip.

Overhead of finished fries topped with cheese sauce and ranch.

WHY THIS RECIPE WORKS:

With a homemade seasoning the flavor is out of this world.
You can easily double this recipe to serve a larger crowd.
All the flavors together work perfectly.

INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):

Frozen french fries
Brown sugar
Garlic powder
Onion powder
Chili powder
Paprika
Salt
Pepper
Ranch dressing, plus more for dipping
Butter
All-purpose flour
Milk
Freshly shredded medium cheddar cheese

Ingredients needed to make Louisiana Voodoo Fries.

HOW TO MAKE LOUISIANA VOODOO FRIES, STEP BY STEP:

Preheat oven to fries package directions. Line 2 baking sheets with foil and spray with cooking spray.
In a small bowl combine all the seasonings (NOT the ranch dressing). Lay the fries on the prepared baking sheet, dividing between the 2 trays. Sprinkle the seasoning over the fries on both trays. (Reserve ½ teaspoon seasoning for sprinkling on top of the fries during assembly, if desired)
Toss the fries to coat, making sure to end in a single layer.
Bake according to package directions, rotating the pans in the oven if needed.
To make the cheese sauce, while the fries bake, melt the butter in a medium skillet over medium low heat.
Add the flour and whisk together, cooking a minute or 2.
Slowly whisk in the milk until combined.
Let the sauce cook for a few minutes to thicken before slowly adding the cheese a little at a time to the sauce, letting each addition melt fully before adding more.
Reduce heat to the lowest it will go to keep the sauce warm but not cooking while getting the fries ready to assemble.
If the sauce is too thick, add an additional tablespoon or 2 of milk. The sauce will thicken as it cools so try to keep it warm.
To assemble, lay about ¼ of the fries on a plate and top with about ¼ cup of the cheese sauce. Drizzle with a tablespoon or so of ranch dressing then sprinkle with a bit of reserved seasonings, if desired.
Repeat for all the fries you want to use.
Serve immediately with more cheese sauce and ranch for dipping, if desired.

Step by step photos on how to make Louisiana Voodoo Fries.

DO I HAVE TO MAKE MY OWN SEASONING?

If you don’t want to mix all the seasonings you can simply use about 2- 2 1/2 teaspoons Cajun seasoning on the fries instead but the seasonings above are delicious.

WHAT IS THE BEST TYPE OF CHEESE TO USE?

Using a pre-shredded cheese from the store will greatly impact the texture of your cheese sauce and it wont come out like we intend it to.

Hand-shred your own cheddar cheese for the best, creamiest, and smoothest cheese sauce.

I recommend a mild or medium cheddar cheese. Sharp will be too strong and not melt as nicely.

ARE CERTAIN FRENCH FRIES BETTER?

I suggest using hand cut fries with the skin on still instead of skinless fries.

You can find these labeled as homestyle or hand-cut usually, we used these fries for this recipe.

HOW MANY SERVINGS ASSEMBLED DOES THIS RECIPE MAKE?

If you portion them out correctly these will make 4 servings of assembled fries.

You can use more and do 2 servings as well if you want a larger portion, or just double the recipe to have more or serve more people.

Close up of Louisiana Voodoo Fries topped with cheese sauce, ranch and seasoning.

HOW TO STORE:

These are best eaten when they are first assembled so if you are not planning on serving right away, do not assemble.

The fries and cheese sauce can be stored in 2 separate airtight containers where they will keep for up to 3 days.

To reheat, place your fries back in the oven at 350 until heated through and your cheese sauce either in the microwave or on the stovetop adding a bit of milk if need until heated through and melted.

TIPS AND TRICKS:

You can use cajun seasoning instead of making your own, see above on how to substitute that.
Make sure you are using freshly shredded cheese so it melts properly.
Use a mild or medium cheddar, sharp will be too much and doesn’t melt as well.
We do not recommend freezing this recipe.
Hand cut or homestyle fries are the best to use in our opinion.
I suggest not putting much more than ¼ cup cheese over the fries so they don’t get soggy as fast.
For best results use 2 baking sheets and divide the fries amongst them both as to not over crowd. If you put a whole bag of fries on one tray they won’t be crispy baked but will be kind of soggy.

Hand dipping two fries into cheese sauce.

When it comes to an amazing appetizer you absolutely cannot go wrong with these Wingstop Copycat Louisiana Voodoo Fries.

Louisiana Voodoo Fries (Wingstop Copycat)