Get ready to bring bold Wingstop-style vibes to your kitchen with these spicy, cheesy fries that scream party snack and weeknight comfort at once.
introduction
Louisiana Voodoo Fries (Wingstop Copycat) deliver crispy fries smothered in a creamy, zippy white cheddar sauce that’s perfect for sharing. This version is easy to make at home and balances heat, tang, and savory cheddar for maximum crave factor. If you love taking classic fries to the next level, try pairing them with a simple battered technique to increase crunch — this battered fries method shows one delicious approach.
Why You’ll Love This Louisiana Voodoo Fries (Wingstop Copycat)
- Bold, creamy white cheddar sauce with a cayenne kick.
- Fast to assemble—ready in about the same time it takes to bake frozen fries.
- Crowd-pleasing appetizer or easy weeknight dinner upgrade.
- Customizable toppings for family-friendly or party-ready versions.
- Great for meal prep: sauce reheats well and fries can be crisped again.
These fries get even better when you use techniques for extra-crispy results; see a simple battered approach for crunch and texture in this handy battered fries guide.
Ingredients Needed :
Protein & Base
- 26 ounces frozen French fries
Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 8 ounces white cheddar cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
Seasonings
- 2 teaspoons ranch seasoning powder
- 1/2 teaspoon cayenne powder (divided)
Toppings (optional)
- Chopped green onions
- Crispy bacon bits
- Jalapeños
- Extra shredded cheese
If you want to explore different fry finishes—crispy baked or extra-crunchy battered—this battered fries recipe is a great reference for technique and timing.
Step-by-Step Instructions :
- Preheat your oven or air fryer to 400°F.
- Arrange frozen fries in a single layer on a baking sheet or air fryer basket. Bake until golden brown according to package instructions.
- In a saucepan over medium heat, melt butter and whisk in flour until combined; cook for about 2 minutes.
- Gradually add milk while whisking continuously; stir in salt, pepper, ranch seasoning, and cayenne.
- Lower heat to medium-low and cook until thickened (about 5 minutes), then stir in shredded cheese until melted and creamy.
- Pour the cheese sauce over cooked fries and serve warm.
For an alternate crisp finish, you can toss fries briefly under the broiler or in the air fryer for 1–2 minutes after saucing — just watch closely so the cheese doesn’t burn. Learn more about frying alternatives in this battered fries resource.
Serving Suggestions Louisiana Voodoo Fries (Wingstop Copycat)
- Serve family-style on a large platter with plenty of napkins.
- Offer dipping sauces like ranch, blue cheese, or spicy ketchup on the side.
- Turn them into a loaded meal by adding grilled chicken, pulled pork, or a fried egg.
- Pair with cold beer or an ice-cold soda for game-day bliss.
Tips for Success Louisiana Voodoo Fries (Wingstop Copycat)
- Cook fries in a single layer to keep them crispy and evenly browned.
- Whisk constantly when adding milk to avoid lumps in the sauce.
- Keep heat moderate when melting cheese—too hot can make it grainy.
- Taste and adjust cayenne: start with less and add more for greater heat.
- If the sauce is too thick, thin with a splash of milk; if too thin, simmer a minute longer.
- For best texture, assemble just before serving so fries stay crisp under the sauce.
variation (if any)
- Smoky Voodoo: add 1/2 teaspoon smoked paprika to the sauce.
- Loaded Veggie: top with black beans, corn, diced tomatoes, and cilantro.
- Double-Cheese: mix in pepper jack with the white cheddar for extra kick.
- Bacon Ranch: add extra ranch powder and top with crispy bacon bits.
FAQs (minimum three FAQ)
Q: Can I use fresh-cut potatoes instead of frozen fries?
A: Yes—par-cook them (bake or fry) until nearly done, then finish to golden before adding sauce for best texture.
Q: How do I keep the fries crispy under the sauce?
A: Serve immediately after saucing. For brief transport, hold sauce warm and add just before serving. You can also place sauce on half and fries on the other half for guests to combine.
Q: Can I make the cheese sauce ahead of time?
A: Yes, keep it warm on very low heat or reheat gently with a splash of milk. Whisk to restore creaminess before pouring over fries.
Q: Is there a dairy-free version?
A: Use a dairy-free butter and milk alternative, then choose a dairy-free cheddar-style shreds that melt well. Texture will differ but flavor can be great with seasonings.
Louisiana Voodoo Fries
Ingredients
Method
- Preheat your oven or air fryer to 400°F.
- Arrange frozen fries in a single layer on a baking sheet or air fryer basket. Bake until golden brown according to package instructions.
- In a saucepan over medium heat, melt butter and whisk in flour until combined; cook for about 2 minutes.
- Gradually add milk while whisking continuously; stir in salt, pepper, ranch seasoning, and cayenne.
- Lower heat to medium-low and cook until thickened (about 5 minutes), then stir in shredded cheese until melted and creamy.
- Pour the cheese sauce over cooked fries and serve warm.
- For an alternate crisp finish, toss fries briefly under the broiler or in the air fryer for 1–2 minutes after saucing — just watch closely so the cheese doesn’t burn.
