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Louisiana Voodoo Fries Wingstop Copycat

Close-up of crispy fries smothered in brown gravy, melted cheese curds, and a white sauce, resembling Louisiana Voodoo Fries.
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Make Wingstop’s Louisiana Voodoo Fries at home using this copycat recipe featuring seasoned fries, a savory gravy, and creamy ranch dressing.

Ingredients

Scale
  • 3 large Russet potatoes, cut into medium-thick fries
  • 4 cups vegetable oil, for frying
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup beef broth
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/2 cup ranch dressing
  • 1/2 cup shredded Monterey Jack cheese

Instructions

  1. Soak the cut potatoes in cold water for at least 30 minutes. Drain and pat them completely dry with paper towels.
  2. In a bowl, mix the flour, salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper to create the seasoning mix.
  3. Heat the vegetable oil in a deep pot or fryer to 325°F (160°C).
  4. Lightly toss the dried fries in a small amount of the seasoning mix to coat them lightly.
  5. Fry the potatoes in batches for 5 to 7 minutes until they are pale and slightly softened. Remove and drain on a wire rack.
  6. Increase the oil temperature to 375°F (190°C).
  7. In a small saucepan, whisk together the beef broth, cornstarch, and cold water. Heat over medium heat, stirring constantly until the mixture thickens into a smooth gravy. Keep warm.
  8. Return the partially cooked fries to the hot oil and fry for an additional 2 to 4 minutes until they are golden brown and crispy. Remove and drain well.
  9. Place the hot, crispy fries in a large bowl. Immediately toss them with the remaining dry seasoning mix until coated.
  10. Pour the warm gravy over the seasoned fries.
  11. Top the fries with the shredded cheese and drizzle generously with ranch dressing. Serve immediately.

Notes

  • For extra crispy fries, ensure the potatoes are completely dry before the first fry.
  • Do not overcook the fries during the first fry; the second fry achieves the final crispness.
  • Serve the fries immediately after topping to prevent them from becoming soggy.

Nutrition

Find it online: https://spoonswirl.com/louisiana-voodoo-fries-wingstop-copycat/