Crispy Cajun Fries (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 medium-sized russet potatoes
02 -
2 tablespoons of olive oil (extra virgin)
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1–2 tablespoons of Cajun spice blend
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¼ cup of ranch dressing, plus some extra for dipping
→ Creamy Cheese Sauce
05 -
2 tablespoons butter
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2 tablespoons all-purpose flour
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⅔ cup of milk
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2 cups of sharp cheddar cheese, shredded
# Instructions:
01 -
Give your potatoes a good rinse and scrub, then dry them off with a paper towel. Remove the skins and slice them up into thick sticks, about ¾ inch wide and 3 inches long.
02 -
Fill a pot with a quart of water and add 3 tablespoons of salt. Set a steaming basket or colander over the bubbling water, cover the pot, and steam the potato slices for 10–12 minutes, or until a knife goes through easily. Don't let them get too soft—you want them firm enough to hold their shape.
03 -
Move the steamed slices into a large bowl. Pour the olive oil over the top and toss gently so that each piece is covered evenly.
04 -
Use a slotted spoon to arrange the fries on a nonstick baking tray. Lay them out in one layer. Put them in a 450°F oven and bake for 10 minutes, rotate the tray, then keep baking for another 5-10 minutes. Keep an eye on them so they don't burn.
05 -
While the fries are in the oven, start the sauce. Heat the butter in a medium pot on medium heat until melted, then stir in the flour and milk a little bit at a time. Keep mixing until there are no lumps. Add the cheese and stir until everything melts into a smooth sauce.
06 -
When the fries are golden and crisp, pull them out of the oven and coat them with Cajun spice. Toss until every fry is lightly coated. Drizzle with ranch dressing and spoon out about ¼ cup of cheese sauce over the fries. Serve alongside the extra cheese sauce for dipping.
# Notes:
01 -
These homemade Louisiana Voodoo Fries, inspired by Wingstop, taste amazing and are a healthier choice since they're roasted, not fried. Each bite gives you crispy fries seasoned with Cajun spices, creamy ranch, and cheesy goodness—ideal for game days!
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You'll get the best texture if you peel the potatoes before cooking. The technique of steaming first and then baking helps create that perfect crunchy outside and tender inside.
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Go easy on the spices and sauces as you start. Cajun seasoning packs a punch and might overpower the other flavors if you use too much.
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To reheat leftovers, spread the fries out on a baking tray. Warm them at 380°F for about 15 minutes, keeping a close eye to avoid burning.