These Louisiana Voodoo Fries are a fun and flavorful superhero of loaded fries — seasoned with bold Cajun spices, topped with creamy homemade cheese sauce, and finished with a cool ranch drizzle. Inspired by the beloved Wingstop menu favorite, this copycat recipe brings all the rich, cheesy, slightly spicy goodness to your own kitchen.
Crispy baked or fried potatoes coated in Cajun seasoning are the perfect canvas for silky cheese sauce and tangy ranch dressing, making this recipe ideal for game nights, parties, or a hearty snack. Whether you serve them as an appetizer or a main dish, these loaded fries deliver bold flavor and satisfying texture in every bite.
Equipment
- Large baking sheet or air fryer basket
- Small saucepan
- Mixing bowls
- Whisk
- Tongs
Ingredients
For the fries:
- 28–32 ounces frozen French fries (straight cut)
- 1.5–2 tablespoons Cajun seasoning (store-bought or homemade)
For the cheese sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk (plus more if needed)
- 2 cups freshly shredded cheddar cheese (not pre-shredded)
- Salt, to taste
For topping:
- 1/2 cup ranch dressing
- Optional: chopped green onions or chives for garnish
Instructions
- Preheat your oven to 400–425°F (or prepare your air fryer per package instructions).
- Spread the frozen French fries in a single layer on a baking sheet (do not overcrowd) and bake until crisp and golden, about 22–30 minutes, flipping halfway.
- While the fries bake, make the cheese sauce: melt the butter in a small saucepan over medium heat.
- Whisk in the flour and cook for 1–2 minutes until bubbly.
- Slowly pour in the milk while whisking constantly to avoid lumps.
- Continue to whisk until the mixture begins to thicken, about 3–5 minutes.
- Remove the saucepan from heat and immediately stir in the shredded cheese until fully melted and smooth.
- When the fries are done, remove them from the oven and immediately toss them with the Cajun seasoning.
- Transfer seasoned fries to a serving platter.
- Drizzle warm cheese sauce over the fries.
- Finish with the ranch dressing drizzle and garnish with chopped green onions or chives if desired.
- Serve immediately while fries are hot and crispy.
Recipe Info
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: ~40 minutes
- Servings: 4
- Cuisine: American
- Course: Appetizer / Snack / Side
How to store
Store leftover fries and cheese sauce separately in airtight containers in the refrigerator for up to 2–3 days. Fries will lose crispiness if stored assembled; reheat fries in the oven or air fryer and warm the cheese sauce gently on the stovetop before serving.
What not to do
Do not assemble the fries until ready to eat — cheese sauce and ranch will soften them.
Do not use pre-shredded cheese — it won’t melt smoothly into the sauce.
Do not bake fries in a crowded sheet — crowding causes steaming and soggy fries.
Tips & Variations
Use air fryer fries for extra crispiness.
Add toppings like crispy bacon, jalapeños, or diced tomatoes.
Substitute ranch with blue cheese or spicy ranch for variation.
Approximate Nutrition
(per serving estimate)
- Calories: ~700–900 kcal
- Fat: ~40–50 g
- Carbohydrates: ~50–60 g
- Protein: ~15–20 g
- Sodium: moderate to high
- Calcium: moderate (from cheese)
Ingredients
Method
- Preheat your oven to 400–425°F (or prepare your air fryer per package instructions).
- Spread the frozen French fries in a single layer on a baking sheet (do not overcrowd) and bake until crisp and golden, about 22–30 minutes, flipping halfway.
- While the fries bake, make the cheese sauce: melt the butter in a small saucepan over medium heat.
- Whisk in the flour and cook for 1–2 minutes until bubbly.
- Slowly pour in the milk while whisking constantly to avoid lumps.
- Continue to whisk until the mixture begins to thicken, about 3–5 minutes.
- Remove the saucepan from heat and immediately stir in the shredded cheese until fully melted and smooth.
- When the fries are done, remove them from the oven and immediately toss them with the Cajun seasoning.
- Transfer seasoned fries to a serving platter.
- Drizzle warm cheese sauce over the fries.
- Finish with the ranch dressing drizzle and garnish with chopped green onions or chives if desired.
- Serve immediately while fries are hot and crispy.
Notes
- Fat: ~40–50 g
- Carbohydrates: ~50–60 g
- Protein: ~15–20 g
- Sodium: moderate to high
- Calcium: moderate (from cheese)
Conclusion
These Louisiana Voodoo Fries bring the iconic Wingstop flavor to your home with crispy seasoned potatoes, rich cheese sauce, and tangy ranch drizzle. They’re perfect for sharing as an appetizer, enjoying as a savory snack, or serving alongside burgers and wings. With bold Cajun spice and creamy toppings, every bite is indulgent and delicious.
FAQs
Can I use fresh potatoes instead of frozen fries?
Yes — cut russet potatoes into fry shapes, soak in cold water, dry thoroughly, and bake or air fry until golden for best results.
Can I make the cheese sauce ahead of time?
Yes, make and refrigerate the sauce separately for up to 2–3 days, then reheat gently before using.
Is this recipe spicy?
The Cajun seasoning adds a mild kick, but you can adjust heat with extra cayenne if you want more spice.
Can I add other toppings?
Absolutely — toppings like bacon, jalapeños, scallions, or diced tomatoes make this even more loaded.
Can I make these in an air fryer?
Yes, air frying the fries gives excellent crispness and saves time.
