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Delicious Louisiana Voodoo Fries recipe inspired by Wingstop.

Louisiana Voodoo Fries

Delicious loaded fries draped in a rich, creamy cheese sauce with a kick, perfect for gatherings or cozy nights in.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Fries
  • 26 ounces frozen French fries Substitute with fresh fries if preferred.
For the Cheese Sauce
  • 2 tablespoons butter Make sure the butter is not too hot.
  • 2 tablespoons all-purpose flour Whisk with melted butter to form a roux.
  • 2 cups milk Use plant-based milk for a dairy-free option.
  • 1/2 teaspoon salt Adjust to taste.
  • 1/4 teaspoon ground white pepper
  • 2 teaspoons ranch seasoning powder Can be substituted with homemade seasoning.
  • 1/2 teaspoon cayenne powder Divided; add more for extra spice.
  • 8 ounces white cheddar cheese (shredded) Feel free to substitute with other cheeses.

Method
 

Preparation
  1. Preheat your oven or air fryer to 400°F.
  2. Spread the frozen fries evenly on a baking sheet or into the air fryer basket. Bake them according to package instructions until they are beautifully golden brown.
Making the Cheese Sauce
  1. While the fries are baking, melt the butter in a saucepan over medium heat.
  2. Once melted, whisk in the flour and cook for about 2 minutes to form a roux.
  3. Gradually whisk in the milk, stirring continuously to avoid lumps.
  4. Add the salt, ground white pepper, ranch seasoning, and half of the cayenne powder.
  5. Lower the heat to medium-low and let the mixture cook for about 5 minutes or until thickened.
  6. Stir in the shredded cheese until it melts into a creamy sauce.
Serving
  1. Once your fries are ready, pour the savory cheese sauce over the top and serve immediately while warm.

Notes

Best topped with crispy bacon bits, diced green onions, or served with ranch or garlic aioli for dipping. Refrigerate leftovers in an airtight container for up to three days.