Quick Recipe Snapshot
introduction
Warm, crispy fries smothered in a creamy, spicy white-cheddar sauce — this is your at-home version of Louisiana Voodoo Fries (Wingstop Copycat). Perfect for game day, a snack board, or a cheeky weeknight splurge, these fries bring bold flavor with minimal fuss.
If you love bold, creamy sauces, try pairing this dish with other Louisiana-inspired comfort foods like the Voodoo Pasta copycat for a full-flavor feast.
Why You’ll Love This Louisiana Voodoo Fries (Wingstop Copycat):
- Ridiculously cheesy and saucy — the white cheddar sauce is silky and rich.
- Fast to assemble using frozen fries — perfect for weeknights or crowds.
- Crowd-pleaser that travels well for potlucks or parties.
- Easy to customize heat level and add toppings for meal-prep variety.
Ingredients Needed :
Fries
- 26 ounces frozen French fries
Cheese sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 8 ounces white cheddar cheese, shredded
Spices & seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 2 teaspoons ranch seasoning powder
- 1/2 teaspoon cayenne powder (divided)
Toppings (optional)
- Chopped green onions, crispy bacon bits, jalapeños, or extra shredded cheese
Step-by-Step Instructions :
- Preheat your oven or air fryer to 400°F.
- Arrange frozen fries in a single layer on a baking sheet or air fryer basket. Bake until golden brown according to package instructions.
- In a saucepan over medium heat, melt butter and whisk in flour until combined; cook for about 2 minutes.
- Gradually add milk while whisking continuously; stir in salt, pepper, ranch seasoning, and cayenne.
- Lower heat to medium-low and cook until thickened (about 5 minutes), then stir in shredded cheese until melted and creamy.
- Pour the cheese sauce over cooked fries and serve warm.
Serving Suggestions Louisiana Voodoo Fries (Wingstop Copycat)
Serve these fries straight from the pan family-style: pile them on a platter and let everyone drizzle on extra sauce or add toppings. They pair beautifully with crunchy celery and carrot sticks, or a crisp green salad to cut the richness. For a full Louisiana-inspired spread, serve alongside a buttery garlic bread and a bowl of the zesty Voodoo Pasta recipe.
Tips for Success Louisiana Voodoo Fries (Wingstop Copycat)
- Crisp fries first: For best texture, bake or air-fry the fries until deeply golden before saucing.
- Warm milk and low heat: Use warm milk and keep heat medium-low when thickening to prevent a grainy sauce.
- Grate your own cheese: Freshly shredded white cheddar melts smoother than pre-shredded.
- Adjust heat gradually: Start with 1/4 teaspoon cayenne, taste, then add more for desired spice.
- Keep sauce saucy: If the sauce thickens too much, whisk in a splash of milk to loosen before serving.
- For another bold pairing, try the rich flavors found in the Dave and Buster’s Voodoo Pasta copy to build a themed menu.
variation (if any)
- Vegetarian: Use vegetarian ranch seasoning and skip bacon toppings.
- Extra spicy: Increase cayenne or add a few dashes of hot sauce to the cheese sauce.
- Loaded fries: Top with pulled chicken or seasoned ground beef, pico de gallo, and a drizzle of ranch for a loaded version.
FAQs
Q: Can I make the cheese sauce ahead of time?
A: Yes — make the sauce and refrigerate up to 2 days. Reheat gently over low heat, whisking in a splash of milk if needed to restore creaminess.
Q: Can I use regular cheddar instead of white cheddar?
A: Absolutely. Regular or sharp cheddar works fine; flavor will vary slightly but remain delicious.
Q: What’s the best way to reheat leftover sauced fries?
A: Reheat in a 375°F oven on a baking sheet for 8–10 minutes to crisp the fries back up. If sauce separates, stir in a tablespoon of milk while reheating.
Q: Can I use fresh-cut fries instead of frozen?
A: Yes. Toss fresh fries with a little oil and bake until golden before adding the sauce. Cooking time will be longer than frozen fries.
Q: How do I make this dairy-free?
A: Substitute a dairy-free butter, use a flour-based roux and unsweetened plant milk, and swap in a dairy-free shredded cheese that melts well. Adjust seasoning to taste.
Ingredients
Fries
- 26 ounces frozen French fries
Cheese sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk Warm
- 8 ounces white cheddar cheese, shredded Use freshly shredded for best results
Spices & seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 2 teaspoons ranch seasoning powder
- 1/2 teaspoon cayenne powder Divided for seasoning
Toppings (optional)
- Chopped green onions, crispy bacon bits, jalapeños, or extra shredded cheese
Instructions
Preparation
- Preheat your oven or air fryer to 400°F.
- Arrange frozen fries in a single layer on a baking sheet or air fryer basket. Bake until golden brown according to package instructions.
Cheese Sauce
- In a saucepan over medium heat, melt butter and whisk in flour until combined; cook for about 2 minutes.
- Gradually add milk while whisking continuously; stir in salt, pepper, ranch seasoning, and cayenne.
- Lower heat to medium-low and cook until thickened (about 5 minutes), then stir in shredded cheese until melted and creamy.
Serving
- Pour the cheese sauce over cooked fries and serve warm.
