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Whip up these mouthwatering Louisiana Voodoo Fries and bring that famous Wingstop taste straight to your kitchen. These golden, crunchy fries covered in smooth cheese sauce, tangy ranch, and zesty Cajun spices make an unforgettable treat that works as a tasty snack, starter, or decadent side for any meal.
I created these fries when my nearby Wingstop was swamped during playoff season. Now my family begs for them constantly, saying they top the original version. That rich cheese sauce mixed with the spicy Cajun kick makes a flavor combo that'll have everyone grabbing seconds.
Ingredients
- Russet potatoes: Give you that ideal starchy base for super crunchy fries
- Olive oil: Gets your fries nice and golden in the oven with less fat than deep frying
- Cajun seasoning: Delivers that genuine Louisiana kick with its mix of paprika, garlic, peppers and herbs
- Ranch dressing: Provides a cooling touch that works against the heat perfectly
- Medium cheddar cheese: Melts just right and brings that sharp taste to your sauce
- Flour and butter: Work together as the thickening foundation for your cheese sauce
- Whole milk: Makes your cheese sauce incredibly smooth
- Salt and chili powder: Let you adjust the flavor exactly how you like it
Step-by-Step Instructions
- Prepare the Potatoes:
- Slice russet potatoes into even ¼ inch thick sticks. Drop them in cold water for at least 30 minutes to wash away extra starch for better crispiness. Drain them well and dry completely with paper towels.
- Season and Bake:
- Mix your dried potato sticks with olive oil and half the Cajun seasoning in a big bowl until fully coated. Spread them out with space between on a baking sheet. Cook at 450°F for 25 minutes, then flip each one and bake another 15-20 minutes until they're deeply golden and crunchy.
- Create the Cheese Sauce:
- As your fries cook, melt butter in a pot over medium heat. Stir in flour and cook about 2 minutes until it smells a bit nutty without browning. Slowly pour in milk while stirring to avoid lumps. Let it thicken slightly, then lower heat and mix in handfuls of shredded cheese, stirring non-stop until totally smooth.
- Assemble and Serve:
- Put your hot crispy fries on a serving dish or individual plates. Pour plenty of warm cheese sauce over them. Add ranch dressing in a zigzag pattern on top. Sprinkle the rest of your Cajun seasoning over everything. Eat right away while hot and crunchy.
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I really love the homemade cheese sauce most of all. The first time I made it, my teen called it "liquid gold" and now wants it on everything from veggies to hamburgers. Getting that smooth, silky texture takes some practice but once you nail it, you'll never go back to the processed stuff again.
Storage Recommendations
Keep any leftover parts separate for best results. You can put the cheese sauce in the fridge in a sealed container for up to 3 days. When you want to use it again, warm it slowly on the stove, adding a bit of milk if needed to make it creamy again. Leftover baked fries can stay in a paper bag at room temp overnight, then go back in a 400°F oven for 5-7 minutes to get crispy again. Don't microwave the fries or they'll turn mushy.
Creative Variations
Make these Voodoo Fries totally your own by playing with different toppings and flavors. Try using buffalo sauce instead of ranch for extra zing, or add bits of crispy bacon and sliced jalapeños for loaded fries. Sweet potato fries work great for a spicy-sweet combo. For a breakfast twist, top with a fried egg and chopped green onions. You can take these fries in countless directions once you've got the basics down.
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Serving Suggestions
These Louisiana Voodoo Fries work great on their own or next to other foods. They go perfectly with crunchy chicken tenders or wings for that complete Wingstop feeling at home. They're also amazing with burgers, especially ones with similar Cajun or southwestern flavors. For game day, put them out with sliders, buffalo chicken dip, and celery sticks with blue cheese dressing. Since these fries are so rich and filling, they balance nicely with lighter stuff like a simple green salad with vinaigrette.
Frequently Asked Questions
- → What makes fries crispy?
Keep your potatoes dry before frying and use double-frying. First, cook them at 325°F for softness. Then fry at 375°F until they turn golden and crispy.
- → Is there a way to make these lighter?
Sure, bake or air-fry them. For baking, coat lightly in olive oil and cook at 450°F, flipping once. Air-fry at 380°F for about 12-15 minutes, shaking midway.
- → What cheese works for the sauce?
A medium cheddar block works perfectly. Shred it yourself to avoid additives in pre-shredded cheese that can cause graininess.
- → How do I control the spice?
For extra heat, add more cayenne or chili powder. Dial it down by using less spice blend or removing spicy ingredients altogether.
- → What goes well with these fries?
Pair Voodoo Fries with grilled or fried chicken, ribs, coleslaw, hush puppies, or southern-style seafood like catfish or fried prawns.