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Louisiana Voodoo Fries (Wingstop Copycat) – Crispy, Cheesy, Spicy Perfection
If you’ve ever ordered Louisiana Voodoo Fries from Wingstop, you already know they’re not just ordinary cheese fries. They’re bold, creamy, spicy, and completely addictive. Crispy golden fries are coated in Cajun seasoning, smothered in creamy cheese sauce, and finished with a generous drizzle of cool ranch dressing. It’s comfort food with attitude.
Today, we’re recreating the ultimate Louisiana Voodoo Fries (Wingstop Copycat) right in your own kitchen — and honestly, they might even taste better than the original.
This recipe delivers everything you love: crispy fries, rich Cajun-spiced cheese sauce, and that irresistible ranch drizzle. Plus, you control the spice level, the cheese quality, and the crispiness factor. Let’s dive in.
What Are Louisiana Voodoo Fries?
Louisiana Voodoo Fries are loaded fries inspired by bold Southern flavors. While they’re popularized by Wingstop, the flavor profile is rooted in Louisiana-style Cajun seasoning — smoky paprika, garlic, onion, cayenne, and herbs blended together for a spicy kick.
The key components include:
- Extra crispy fries
- Cajun seasoning blend
- Creamy cheddar cheese sauce
- Cool ranch dressing drizzle
The magic happens in the contrast: hot and crispy meets creamy and cool.
Why You’ll Love This Wingstop Copycat Recipe
There are plenty of reasons this Louisiana Voodoo Fries recipe deserves a spot in your rotation:
1. Better Than Takeout
Freshly made fries are always crispier than delivery. No soggy bottoms here.
2. Customizable Heat
Like it mild? Reduce cayenne. Love spice? Add extra.
3. Budget-Friendly
Skip restaurant prices and make a big batch at home.
4. Perfect for Parties
Game nights, family gatherings, movie marathons — these loaded Cajun fries steal the show.
Ingredients
Here’s everything you need to make authentic-tasting Louisiana Voodoo Fries at home.
For the Fries:
- 4 large russet potatoes, cut into fries
- 2 tablespoons olive oil (or vegetable oil)
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper (adjust to taste)
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
For the Cajun Cheese Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk (warm)
- 1 ½ cups sharp cheddar cheese, freshly shredded
- ½ teaspoon Cajun seasoning
- Salt to taste
For Topping:
- ½ cup ranch dressing
- 1 tablespoon chopped fresh parsley (optional)
- Extra Cajun seasoning for garnish
Instructions
Step 1: Prep the Potatoes
- Wash and peel the russet potatoes (optional for rustic texture).
- Cut into evenly sized fries.
- Soak in cold water for at least 30 minutes to remove excess starch.
Step 2: Dry and Season
- Drain and thoroughly pat dry with paper towels.
- Toss fries with oil, salt, paprika, garlic powder, onion powder, cayenne, oregano, and thyme until evenly coated.
Step 3: Bake or Air Fry
- Preheat oven to 425°F (220°C).
- Spread fries on a baking sheet in a single layer.
- Bake for 30–40 minutes, flipping halfway, until golden and crispy.
Air fryer option: Cook at 380°F for 18–22 minutes, shaking halfway through.
Step 4: Make the Cajun Cheese Sauce
- Melt butter in a saucepan over medium heat.
- Whisk in flour and cook for 1 minute to form a roux.
- Gradually add warm milk, whisking constantly until thickened.
- Reduce heat and stir in shredded cheddar until smooth.
- Add Cajun seasoning and salt to taste.
Step 5: Assemble
- Place hot fries on a serving plate.
- Pour warm cheese sauce generously over fries.
- Drizzle ranch dressing on top.
- Sprinkle parsley and extra Cajun seasoning if desired.
- Serve immediately while hot and crispy.
The Secret to Extra Crispy Fries
The real difference between average fries and restaurant-quality fries comes down to three factors:
1. Soaking the Potatoes
Removing starch ensures crisp edges.
2. High Heat
Bake at 425°F or higher for proper browning.
3. Don’t Overcrowd
Fries need space to crisp — steam causes sogginess.
For even crispier fries, consider double baking: bake once at 375°F, cool slightly, then bake again at 425°F.
Homemade Cajun Seasoning Blend
Want to make your own blend? Mix:
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
Store in an airtight jar for future recipes.
Delicious Variations
1. Add Protein
Top with grilled chicken, crispy bacon, or even shrimp for a loaded meal.
2. Spicy Upgrade
Add diced jalapeños or a splash of hot sauce to the cheese sauce.
3. Extra Cheesy
Use a blend of cheddar and Monterey Jack.
4. Oven Shortcut
Use frozen fries for a quick 20-minute version.
Serving Suggestions
Louisiana Voodoo Fries pair beautifully with:
- Fried chicken
- Burgers
- Game-day wings
- BBQ sandwiches
They also work as a standalone snack when you’re craving comfort food with bold Cajun flavor.
Make-Ahead & Storage Tips
- Fries are best fresh.
- Cheese sauce can be stored in the refrigerator for up to 3 days.
- Reheat sauce gently with a splash of milk.
- Reheat fries in the oven or air fryer — not microwave.
Fun Flavor Fact
Cajun seasoning reflects the bold culinary traditions of Louisiana cuisine — known for layering spices to create deep, complex heat rather than simple spiciness. That’s why Louisiana Voodoo Fries have such addictive flavor: smoky, savory, creamy, and just a little fiery.
Final Thoughts
This Louisiana Voodoo Fries (Wingstop Copycat) recipe gives you everything you love about the restaurant favorite — crispy texture, creamy Cajun cheese sauce, and that signature ranch drizzle — but fresher and fully customizable.
Whether you’re hosting friends, watching the game, or just craving bold loaded fries, this recipe delivers restaurant-level satisfaction straight from your kitchen.
Once you try homemade Wingstop copycat fries, takeout might never taste the same again.
Louisiana Voodoo Fries (Wingstop Copycat)
Crispy golden fries topped with creamy Cajun cheese sauce and ranch drizzle, inspired by Wingstop’s famous Louisiana Voodoo Fries.
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C).
- Soak cut potatoes in cold water for 30 minutes, then dry thoroughly.
- Toss fries with oil and seasonings.
- Bake 30–40 minutes until crispy, flipping halfway.
- Melt butter in saucepan and whisk in flour.
- Gradually whisk in warm milk and cook until thickened.
- Stir in cheddar and Cajun seasoning until smooth.
- Top fries with cheese sauce and drizzle ranch before serving.
Notes
For extra crispiness, double bake or air fry the potatoes. Adjust spice level to taste.
