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Louisiana Voodoo Fries

Crispy fries topped with Cajun seasoning, cheese sauce, and ranch dressing – a Wingstop copycat.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American, Cajun
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Fries
  • 4 large russet potatoes about 2 pounds, cut into 1/4-inch fries
  • 4 cups vegetable oil for frying
  • 1 tbsp Cajun seasoning
  • salt to taste
Cheese Sauce
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • salt and pepper to taste
Toppings
  • 0.5 cup ranch dressing
  • 2 tbsp chopped green onions optional, for garnish

Equipment

  • Deep fryer or large pot
  • Slotted spoon
  • Saucepan
  • Thermometer

Method
 

  1. Wash and cut potatoes into fries. Soak in cold water for 30 minutes, then drain and dry.
  2. Heat oil to 325°F. Par-fry potatoes in batches for 4-5 minutes. Drain.
  3. Increase oil to 375°F. Fry again for 3-4 minutes until crispy. Season with salt and half the Cajun mix.
  4. Make cheese sauce: Melt butter, add flour, then milk. Stir in cheese until melted. Season.
  5. Assemble fries with cheese sauce, ranch, remaining Cajun, and green onions. Serve hot.

Notes

Adjust Cajun heat to preference. For crispier fries, double-fry is essential.