Louisiana Voodoo Fries (Wingstop Copycat)

recipe image of a top down mise en place shot showing fresh ingredients arranged on a white marble kitchen counter With healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight including potatoes zucchini voodoo seasoning hot sauce butter garlic powder paprika cayenne pepper chili powder salt black pepper garlic salt onion powder Worcestershire sauce ranch dressing sour cream cheese jalapeños green onions cilantro

C. Motter Cindy

Louisiana Voodoo Fries (Wingstop Copycat)

Discover the magic of homemade Louisiana Voodoo Fries, a crispy and spicy twist on classic potato fries that will become your new favorite dish.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

2 large Potatoes Russet potatoes, cut into thin strips
2 tbsp Voodoo Seasoning Blend of garlic powder, paprika, cayenne pepper, chili powder, salt, black pepper, garlic salt, and onion powder
4 tbsp Garlic Butter Melted butter with minced garlic
1 cup Cheese Sauce Cheddar or creamy cheese sauce
1/2 cup Ranch Dressing
1 cup Toppings Fresh jalapeños and green onions
1 tsp Secret Ingredient Worcestershire sauce

Equipment

Air Fryer,
Mixing bowl
skillet,
- Measuring cups and spoons

Method

Prep the Potatoes

The First Fry

The Second Fry

The Voodoo Magic

The Layering

The Finishing Touches

Nutrition

Calories: 450kcalCarbohydrates: 50gProtein: 8gFat: 25g

Notes

These Louisiana Voodoo Fries are best enjoyed immediately. For leftovers, store the fries separately from the sauces in an airtight container in the fridge for up to two days. Reheat in an air fryer or hot oven at 400 degrees for about 5 minutes. Re-apply the garlic butter and fresh toppings once reheated.

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