Louisiana Voodoo Fries (Wingstop Copycat)

Close up of fries in a parchment lined pan with cheese sauce.

Louisiana Voodoo Fries (Wingstop Copycat)

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

Prep Time10

Cook Time22

Total Time32

Course: Appetizer, Main Course

Cuisine: American

Servings:

Calories: 907kcal

Author: Tornadough Alli

Ingredients

French Fries:

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
4 Tablespoons ranch dressing plus more for dipping

Cheese sauce:

2 Tablespoons butter
2 Tablespoons flour
2/3 cup milk
2 cups medium cheddar cheese freshly shredded

Instructions

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, ketchup and ranch for dipping, if desired.

Notes

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.

Nutrition