Louisiana Voodoo Fries are a spicy favorite at Wingstop restaurant, and this copycat version lets you make them at home right in the oven or air fryer. The heat is tamed with cheese sauce and ranch. The combo is so magical, it’s hard to stop eating them!
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Voodoo fries are going to be your fave.
Why are they called voodoo fries, you ask? Because with one bite, they’ll have you under a spell!
And, okay, the Cajun seasoning. There’s a LOT of it. It makes these crispy oven-baked fries fiery in a way that keeps you coming back for more.
- If game day go-tos like Buffalo Cauliflower Wings and Grilled Chicken Wings are still too mild for you, then it’s time to graduate to these mega spicy voodoo fries. (And if you prefer things a bit milder, just use less Cajun seasoning. We don’t heat shame around here.)
- The fries are scrumptious on their own, but smothering them in from-scratch cheese sauce (Wingstop would NEVER), a generous drizzle of ranch, and chives or green onions makes them next-level delicious.
- To save you the mess of deep frying, these fries are baked in the oven. I borrow some tricks from my Homemade Fries and Steak Fries to get them nice and crispy for you!
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Extra-Virgin Olive Oil. Or another oil you like to use for cooking.
- Russet Potatoes. The best potatoes for making into fries, in my humble opinion. Their starchiness equates to a fluffy interior when baked.
- Seasonings. Cajun seasoning brings the heat, while garlic and onion powder bring the savory. Dill adds some dilly-ness, and I think you’ll agree that it’s an excellent addition to fries.
- Ranch Dressing. Store-bought or try my Buttermilk Ranch Dressing. This brings down the heat of your voodoo fries.
- Chives or Green Onions. For garnish, if you’d like.
- Cheese Sauce. We’re going to make our own with butter, flour, milk, and freshly grated sharp cheddar.
How to Make Voodoo Fries
Prepare. Set a rack in the lower third of the oven and preheat to 450ºF. Brush a sheet pan with oil, coating it evenly. (While parchment paper gives you easy cleanup, I’ve found that baked fries don’t get as crispy unless they’re in direct contact with the metal pan. It’s worth it!)
Soak the Potatoes. Scrub the potatoes and peel them if you’d like; slice them into fries, then add them to a bowl with hot water and let them sit for 10 minutes. Drain and dry. This step leeches out some of the excess starch for a crispier bite.
Season. Rinse and dry the bowl and add the potatoes back to it. Toss with the olive oil and seasonings.
Bake. Spread the fries in an even layer on the pan and bake for 15 to 20 minutes, or until the bottoms are golden. Flip and cook for 5 to 10 minutes more, until they reach your desired crispiness.
Make the Cheese Sauce. Melt the butter in a pan over medium heat, then whisk in the flour. Once the flour is lightly browned, slowly whisk in the milk. Boil for a minute, then add the cheese a small handful at a time. Keep mixing until all the cheese is melted and smooth.
Serve. Transfer the fries to a platter if you’d like, or just leave them on the pan. Add the cheese sauce, ranch, and chives. ENJOY!
Recipe Variations
- Make Protein Voodoo Fries. Crush your protein goals! Use my Cottage Cheese Queso instead of the cheese sauce.
- Add Bacon. Crumble up some Air Fryer Bacon over the top. You can’t go wrong!
- Sprinkle on Some Crumbled Andouille Sausage. Now we’re really doin’ it up Cajun style.
More Game Day Favorites to Pair With Voodoo Fries
- Wings. Like Lemon Pepper Wings or Garlic Parmesan Wings.
- Dips. This Mexican Corn Dip is always a crowd-pleaser.
- Buffalo Everything. I can’t think of a better pairing with these fries than Buffalo Chicken Sliders, but Buffalo Chicken Meatballs are pretty darn good too.
Voodoo Fries
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Ingredients
For the Fries:
- 3 tablespoons extra-virgin olive oil divided
- 2 medium/large russet potatoes about 1 ¼ pounds
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- ½ teaspoon dill weed
- ¼ teaspoon onion powder
- Ranch dressing optional
- Chopped chives or green onions optional
For the Cheese Sauce:
- 2 tablespoons unsalted butter
- 1 ½ tablespoons all-purpose flour
- 1 cup milk low fat or whole
- 1 cup freshly grated sharp cheddar cheese 4 ounces
Instructions
- Place a rack in the lower third of your oven and preheat to 450°F. Drizzle a large rimmed baking sheet with 1½ tablespoons of the oil, brushing it so that it coats the pan.
- Scrub and peel the potatoes if desired (I leave the peels on). Cut into ¼-inch-wide sticks. Place in a large bowl, cover with very hot water so that the potatoes are covered by 1 inch. Let sit 10 minutes. Drain the potatoes, then use a clean towel to dry them as completely as you can.
- Rinse and wipe out the bowl you used to soak the potatoes, then return the potatoes to the bowl. Drizzle with the remaining 1½ tablespoons olive oil and sprinkle with Cajun seasoning, garlic powder, dill weed, and onion powder. Toss to coat, making sure the spices and oil are evenly distributed, then spread the potatoes into a single layer on the oiled baking sheet.
- Roast in the lower third of the oven for 15 to 20 minutes, until turning golden underneath. Remove from the oven and, with a big spatula, gently loosen the fries from the pan, then flip them over in large sections. You don’t need to fuss over flipping every single one, just make sure they’re nicely rotated so they brown evenly. Spread back into a single layer, then continue roasting until they are golden and crisp as you like, about 5 to 10 additional minutes (we love crispy fries and bake them for 30 minutes).
- While the fries bake, make the cheese sauce: In a wide saucepan, melt the butter over medium heat. Add the flour and whisk it constantly for 1 full minute. Slowly add the milk, stirring constantly as you go so the sauce is smooth. Bring to a gentle boil and stir constantly for 1 minute; the mixture should reduce somewhat.
- Slowly stir in the cheese a little bit at a time (don’t add too much at once or it will clump).
- Transfer the fries to a serving plate (or eat them right off of the sheet pan). Drizzle with the cheese sauce and Ranch dressing (if desired). Sprinkle with chives. Enjoy immediately.
Notes
- TO MAKE IN THE AIR FRYER: Toss the sliced potatoes with 2 tablespoons oil and the spices (you won’t need the third tablespoon oil). Place half of them in your air fryer basket. Air fry for 10 to 12 minutes until crisp, shaking the basket several times throughout, until they are crisped to your liking. Repeat with the remaining fries (you can keep batches warm in a 300°F oven if you like). Top with the cheese sauce and chives.
- TO STORE: This is not a recipe that stores well (and I definitely wouldn’t attempt to freeze it). But if you can’t eat all of this deliciousness in one go, transfer your leftovers to an airtight container and refrigerate for up to 3 days.
- TO REHEAT: Warm leftovers in a 400ºF oven until the fries and cheese sauce are heated through. The microwave also works, but the fries will be soggy.
Nutrition
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