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Louisiana Voodoo Fries

Louisiana Voodoo Fries topped with creamy cheese sauce, ranch drizzle, and Cajun seasoning on a serving platter
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Crispy fries loaded with creamy white cheddar sauce, cool ranch, and bold homemade Cajun seasoning. Easy Wingstop copycat with simple pantry ingredients.

Ingredients

Scale
  • 1 bag (32 oz) frozen french fries, crinkle or waffle cut recommended
  • Oil for frying, canola or vegetable, enough to fill pot about 3 inches deep
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1–2 teaspoons cayenne pepper (start with 1 teaspoon, adjust to taste)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 cup white cheddar cheese, freshly shredded from the block
  • 1/2 cup ranch dressing
  • 2 green onions, thinly sliced

Instructions

  1. Combine paprika, garlic powder, onion powder, cayenne, oregano, salt, and black pepper in a small bowl. Stir until fully blended and set aside.
  2. Fill a deep fryer or large heavy-bottomed pot with about 3 inches of oil. Heat to 350 degrees F (175 degrees C). Fry frozen fries in small batches for 4-6 minutes until deep golden and crispy. Drain on a wire rack and season immediately with a pinch of salt. For baked option, spread fries on a baking sheet and bake at 425 degrees F for 25-30 minutes, flipping once halfway.
  3. While fries cook, melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute until lightly golden and nutty-smelling.
  4. Slowly pour in milk a little at a time while whisking constantly. Cook and whisk over medium heat until sauce thickens and coats the back of a spoon, about 3-5 minutes.
  5. Remove saucepan from heat. Stir in freshly shredded white cheddar until fully melted and smooth. If sauce thickens too much, add a splash of warm milk to loosen.
  6. Arrange hot crispy fries on a large serving platter or wide bowl.
  7. Drizzle warm cheese sauce evenly over the fries while both are still hot.
  8. Drizzle ranch dressing over the cheese sauce.
  9. Sprinkle Cajun seasoning generously over the top.
  10. Scatter sliced green onions over everything and serve immediately.

Notes

  • Always pull the saucepan off heat before adding the cheese to prevent the proteins from seizing and making the sauce greasy.
  • Freshly shredded cheese melts smoother than pre-shredded bags which contain anti-caking starch.
  • Double the Cajun seasoning batch and store extra in a sealed jar for up to 3 months. Great on chicken, roasted potatoes, and popcorn.

Nutrition

Find it online: https://www.benefitiany.com/louisiana-voodoo-fries/