Louisiana Voodoo Fries (Copycat Wingstop Recipe)

These Louisiana Voodoo Fries are a spot-on copycat of the famous Wingstop favorite — crispy Cajun-seasoned fries smothered in warm cheese sauce and drizzled with creamy ranch. Every bite is spicy, cheesy, and downright addictive, with that perfect balance of smoky heat and cool tang that makes these Wingstop fries so legendary. Serve them alongside my Wingstop Louisiana Rub Wings and Wingstop Corn for a full-on restaurant experience without ever leaving your kitchen.

Why I Love This Wingstop Voodoo Fries Recipe

I’ve been on a serious Wingstop copycat kick lately, recreating some of their best menu items at home — and these Louisiana Voodoo Fries were next on my list. They’re one of the most popular sides for a reason, and once I tried them, I had my new challenge — create the perfect mix of cheesy, spicy, and tangy flavors on top of crispy fries. After a few rounds of testing, I can humbly say this homemade version is every bit as good as the real thing — maybe even better.

What I love most about this recipe is how it transforms simple fries into a restaurant-quality experience that's truly one-of-a-kind. The combination of Cajun seasoning, rich cheese sauce, and cool ranch hits every flavor note — spicy, smoky, salty, creamy, and just a little sweet from the fries.

Another thing I love is these Wingstop voodoo fries are perfect for sharing — they’re a total crowd-pleaser for parties, game nights, or as a fun weekend treat. You can make them entirely from scratch or use your favorite frozen fries to save time. Either way, you’ll end up with a plate of crispy Cajun fries loaded with creamy, cheesy goodness your friends won't be able to stop talking about!

Want to see how this recipe comes together step-by-step? Check out my Wingstop Voodoo Fries Web Story for a quick visual walkthrough.

Ingredients You’ll Need

• 1 lb potatoes, cut into strips (I use frozen fries for convenience)
• 1 tablespoon Cajun seasoning
• ½ cup cheese sauce (storebought nacho cheese or homemade)
• ¼ cup ranch dressing (I use my copycat Wingstop ranch)
• Neutral oil, for frying (vegetable, canola, or peanut oil)

How To Make Louisiana Voodoo Fries

Step 1: Prep the Potatoes

If using fresh potatoes, cut them into even strips and soak in cold water for 30 minutes to remove excess starch. Pat completely dry with paper towels before frying.

Step 2: Fry the Potatoes

Heat a few inches of oil in a deep pan or pot over medium-high heat to 350°F (175°C). Fry the potatoes in batches until golden and crispy, about 4–6 minutes per batch.

Step 3: Season the Fries

Transfer fries to a wire rack or paper towel–lined plate to drain excess oil. While the fries are still hot, toss them in a bowl with Cajun seasoning until evenly coated.

Step 4: Add the Toppings

Pile the seasoned fries on a serving plate. Drizzle in a diagonal pattern with warm cheese sauce, followed by the ranch dressing.

Step 5: Serve

Serve immediately while hot and crispy. Grab a fork (or don’t) and dig in!

Expert Tips To Make The Best Louisiana Voodoo Fries

• Use the right oil for frying: For the crispiest French fries, use a neutral, high-smoke-point oil like vegetable, canola, or peanut oil. These oils hold up well to high heat and won’t alter the flavor of the fries. Avoid olive oil—it has a lower smoke point and can burn easily.
• Fry in small batches: When you add too many potatoes to the oil at once, the temperature drops, and the fries absorb more oil instead of crisping up. Work in small batches so each fry cooks evenly and stays golden and crunchy. Between batches, let the oil return to medium-high heat before adding more potatoes.
• Drain fries properly: After frying, transfer the fries to a wire rack set over a baking sheet instead of paper towels. The airflow keeps them crispy on all sides and prevents steam from softening the texture. If you don’t have a rack, paper towels will work—just spread the fries in a single layer.
• Season while hot: The best time to add Cajun seasoning is right after frying, while the fries are still hot and slightly glistening with oil. This helps the seasoning stick evenly and ensures every bite is packed with smoky, spicy flavor. Toss them in a large bowl and mix well for even coverage before serving.
• Warm your sauces before drizzling: For that classic Wingstop voodoo fries effect, make sure your cheese sauce is smooth and pourable, and your ranch dressing is at room temperature. If your cheese sauce is too thick, whisk in a splash of milk until it reaches the right consistency for drizzling.
• Drizzle, don’t smother: A little goes a long way! Too much cheese or ranch can make the fries soggy. Lightly drizzle each sauce over the top for that signature layered look—crispy fries underneath, gooey cheese in the middle, and creamy ranch on top. You can always serve extra on the side for dipping.
• Serve immediately for the best texture: These Louisiana Voodoo Fries are at their best right after assembling, while the fries are still crispy and the cheese sauce is warm. If you need to prep ahead, keep the fried potatoes warm in a 200°F oven and drizzle on the sauces just before serving.
• Customize your heat level: Cajun seasoning can range from mild to hot depending on the brand. Start with a tablespoon, taste, and adjust from there. For more spice, add a pinch of cayenne or chipotle powder. For a milder version, use less Cajun seasoning and replace it with a little paprika to mellow out the heat.

Recipe Variations To Try

One of the best things about this recipe is how easy it is to customize. Whether you want to lighten it up, make it spicier, or create a fully loaded version, these variations let you enjoy your favorite Wingstop-style fries your way.

• Air Fryer Voodoo Fries: For a lighter version that’s still perfectly crispy, make your voodoo fries in the air fryer. Toss your potato strips (or frozen fries) with a light coating of oil, then air fry at 400°F (200°C) for 15–18 minutes, shaking the basket halfway through. Once they’re golden and crisp, toss them with Cajun seasoning and finish with the warm cheese sauce and ranch drizzle. You’ll get all the flavor with less oil and mess.
• Spicy Voodoo Fries: Turn up the heat with extra cayenne pepper, hot sauce, or a drizzle of buffalo sauce before serving. For a bold Cajun kick, sprinkle in a little smoked paprika or chipotle powder. The extra spice adds depth and makes these fries irresistible for anyone who loves that signature Louisiana-style heat.
• Loaded Bacon Voodoo Fries: Take your fries to the next level by topping them with crispy crumbled bacon, sliced jalapeños, and a sprinkle of green onions. The salty bacon, spicy peppers, and cool ranch come together for the ultimate loaded Cajun fries — it’s a full meal in itself and perfect for game day or sharing.
• Vegan Voodoo Fries: Make this recipe fully plant-based by using your favorite dairy-free cheese sauce and vegan ranch. Many store-bought vegan options melt well, or you can make your own cashew-based cheese sauce for an extra creamy texture.
• Ranch-Lover’s Version: Add a pinch of ranch seasoning to your Cajun mix for a tangy, herby kick that makes these fries even more addictive.

Wingstop Louisiana Voodoo Fries FAQs

Can I use frozen fries?

Absolutely! Using frozen fries is a great shortcut that saves time while still giving you that classic flavor. Just cook them according to the package directions — either in the oven or air fryer — until they’re golden and crispy. Once cooked, toss the hot fries with Cajun seasoning so it sticks evenly, then top with warm cheese sauce and a drizzle of ranch dressing. You’ll get the same irresistible texture and flavor with half the effort.

What cheese sauce works best for Voodoo Fries?

The key to recreating Wingstop’s cheesy voodoo fries is using a smooth, melty nacho-style cheese sauce. You can use store-bought queso, Velveeta-based sauce, or make your own with this Taco Bell nacho cheese recipe. Homemade sauce gives you better control over the consistency and spice.

Can I make these fries less spicy?

Yes, it’s easy to tone down the heat. Choose a mild Cajun seasoning blend or reduce the cayenne and chili powder in your homemade mix. You can also balance the spice by using a cheese sauce without spice and adding more ranch dressing, which cools down the heat while keeping that bold Louisiana flavor. For extra richness, add a sprinkle of Parmesan or Monterey Jack to mellow out the seasoning.

Can I prep these ahead of time?

You can partially prepare Louisiana Voodoo Fries ahead of time to make assembly faster. Fry or bake the potatoes up to a day in advance, then store them in the fridge. When ready to serve, reheat the fries in a 400°F oven or air fryer for 5–7 minutes to bring back their crispiness. Warm the cheese sauce separately, then drizzle it with the ranch over the fries right before serving for the best texture. Once the sauces go on, the fries are best eaten immediately.

Can I bake instead of fry?

Definitely! If you prefer not to fry the fries, you can bake them at 425°F (220°C) for 25–30 minutes, flipping halfway through. For extra crunch, lightly coat them in oil or cooking spray before baking. When golden brown, toss in Cajun seasoning and finish with cheese and ranch. You’ll get delicious, crispy results without the need for deep frying.

How do I keep my fries crispy after adding toppings?

For the crispiest texture, assemble the fries just before serving. Spread them out in a single layer and drizzle the toppings evenly rather than piling everything in the center. If you’re serving a crowd, keep the fries warm in a 200°F oven and set out the cheese and ranch so everyone can top their own — this keeps the fries crunchy while letting the sauces stay creamy.

What should I serve Wingstop Voodoo Fries with?

These Cajun cheese fries are perfect on their own, but they also pair well with Wingstop lemon pepper wings, fast-food burgers, fried chicken, or BBQ chicken. 

My Final Thoughts

These copycat Wingstop Voodoo Fries are crispy, cheesy, spicy perfection. With homemade Cajun-seasoned fries smothered in cheese sauce and ranch, they’re an easy way to recreate the famous fast-food favorite right at home. Whether you make them for game day or a weeknight indulgence, they’re guaranteed to satisfy every craving. These fries are best shared, so have a friend over and get cooking! If you make this recipe, leave me a comment and review below so I can hear how it turned out for you. 

Copycat Recipes To Try Next

• Wingstop fries
• McDonald's French fries
• In-N-Out onion wrapped burger
• Shack Shake sauce
• Popeye's cajun mashed potatoes