Pin it
Golden oven-roasted fries get a bold New Orleans twist in this homemade Wingstop Louisiana Voodoo Fries adaptation. These crispy delights are coated with tangy Cajun seasonings, then topped with smooth ranch and rich cheese sauce for a mouthwatering flavor combo that's hard to resist.
I started making these after spending too much cash on takeout versions. My son actually thinks they're tastier than the original, and now I can't go two weeks without the family asking for them.
Choosing The Right Potatoes
- Russet potatoes: Your best bet for fries, offering plenty of starch for a soft middle and crunchy outside.
- Similar sizes: Pick potatoes that look roughly the same for equal cooking time.
- Freshness: Cook them within seven days of buying for optimal taste and texture.
Making Delicious Louisiana Voodoo Fries
- Getting Your Potatoes Ready:
- Clean, skin, and slice potatoes into equal sticks about ¾-inch thick and 3 inches long. Let them soak in cold water for half an hour, drain and dry thoroughly.
- Steam Then Bake:
- Get water bubbling, then put potatoes in a strainer above the steam. Cover and let them steam for 10-12 minutes until the edges get soft but middles stay firm. Dry them completely.
- Add Fat And Flavors:
- Mix dried potatoes with olive oil in a bowl, then spread them out on a baking sheet lined with parchment paper.
- Baking Them Just Right:
- Heat your oven to 425°F. Cook fries for 20 minutes, turn them halfway. Keep an eye on them during the final 5 minutes so they don't burn.
- Whipping Up Cheese Sauce:
- Melt butter in a pot over medium heat. Stir in flour and cook for a minute. Pour in milk slowly, stirring all the time. Let it thicken, then add shredded cheddar until it's smooth.
- Putting It All Together:
- Move hot fries to a dish, dust with Cajun seasoning, drizzle ranch on top, and pour warm cheese sauce over everything. Eat right away.
Pin it
I've tried so many different potato types for this dish, but nothing works like a Russet. My grandpa grew potatoes in Idaho, and he always told me Russets were the perfect potato when you want to bake something.
Tasty Serving Suggestions
Pair these loaded fries with crunchy fried chicken, blackened catfish, or hot jambalaya. For parties, put them on a big plate and let everyone add their own toppings like sliced green onions, chopped tomatoes, or bacon bits.
Tasty Twists To Try
Mix up your toppings while keeping that Louisiana feel. Try blue cheese instead of ranch and add some Buffalo sauce for heat. For a seafood option, top with seasoned crawfish or buttery garlic shrimp. Want a Southwest touch? Add black beans, corn and some fresh avocado.
Using Up What's Left
Keep any extra fries in a sealed container in your fridge for up to three days. Warm them in a 375°F oven for 5-7 minutes to make them crispy again. Don't use the microwave or they'll get soggy. You can store cheese sauce in the fridge separately and heat it up with a bit of milk to make it smooth again.
Pin it
There's something special about mixing spicy, creamy, and cheesy flavors that makes these fries so addictive. They take a little more work than basic fries, but trust me, the amazing taste is worth every extra minute you spend.
Frequently Asked Questions
- → Can I start with store-bought frozen fries?
- Absolutely! Just bake them until they turn crispy, then sprinkle on the cajun seasoning and finish with the ranch and cheese sauce.
- → How can I make this a dairy-free dish?
- Use plant-based cheese and non-dairy milk for your sauce. Swap the ranch for a dairy-free version, or quickly whip up one with vegan mayo and almond milk.
- → What’s the best way to dish these fries up for a party?
- Spread them on a big tray, drizzle just a bit of the toppings, and leave extra ranch and cheese sauce on the side for dipping. That way, the fries don’t go soggy too fast.
- → Could I prepare the cheese sauce in advance?
- Sure! Make it ahead and store it in the fridge for up to two days. When reheating, warm it gently and add a splash of milk if it needs to be thinned out.
- → What pairs well with these Louisiana fries?
- They’re great with wings, burgers, or sandwiches. You can even serve them as a center dish with a side salad to balance the richness.