Wingstop Copycat Louisiana Voodoo Fries

Louisiana voodoo fries transform ordinary potatoes into a magical explosion of Cajun flavor that perfectly captures the bold, vibrant spirit of New Orleans cuisine. This Wingstop copycat recipe recreates those famously addictive fries with their signature blend of zesty Cajun seasonings and indulgent toppings—melted cheese, spicy jalapeños, crispy bacon, and fresh green onions. Each bite delivers a perfect balance of textures and flavors: the satisfying crunch of perfectly seasoned fries, the creamy richness of melted cheese, the heat from the jalapeños, and the savory notes of bacon that tie everything together.

I first attempted to recreate these fries after standing in a 45-minute line at Wingstop only to be told they had just sold out of their Louisiana Voodoo Fries. Rather than wait until my next visit, I decided to experiment in my kitchen, testing different spice combinations and cooking methods. After several delicious attempts (even the "failures" were eagerly devoured), I landed on this version that captures all the magic of the original—and might even surpass it, since you can adjust the spice level and toppings exactly to your liking.

Cajun Spice Selection

• Russet potatoes: These starchy potatoes create the perfect crispy exterior and fluffy interior when fried
• Cajun seasoning: The soul of these fries, providing that authentic Louisiana heat and herb blend
• Buttermilk: Adds tanginess and helps the seasoned coating adhere to the potatoes
• Cheese blend: The combination of sharp cheddar and creamy Monterey Jack creates the perfect melty topping
• Fresh jalapeños: Provide vibrant color and an extra kick of heat that elevates the whole dish

The secret to capturing the authentic Wingstop flavor lies in the double seasoning approach—the fries themselves are coated in a spiced flour mixture before frying, then topped with additional seasonings after cooking. This creates layers of flavor that permeate every bite. I've found that using fresh jalapeños rather than pickled ones provides a cleaner, brighter heat that complements the rich cheese and savory bacon perfectly.

Creating Perfect Voodoo Fries

Prepare The Potatoes:

Peel and cut russet potatoes into even strips, about ¼-inch thick. Rinse them thoroughly under cold water to remove excess starch, then soak in ice water for at least 30 minutes. This crucial step helps achieve that perfect crispy exterior. After soaking, drain the potatoes and pat them completely dry with paper towels.

Season The Coating:

Create a flavorful coating by combining flour with Cajun seasoning, garlic powder, onion powder, paprika, salt, black pepper, and cayenne (if you're brave). This seasoned flour will create a thin, crispy shell around each fry that carries the signature Louisiana spice blend.

Coat The Fries:

Dip the dried potato strips in buttermilk, allowing excess to drip off, then dredge in the seasoned flour mixture. The buttermilk helps the coating adhere while adding a subtle tanginess that balances the spices. Shake off any excess flour to prevent it from burning in the hot oil.

Fry To Perfection:

Heat vegetable oil to exactly 350°F in a deep fryer or heavy pot. Fry the coated potatoes in small batches, being careful not to overcrowd, until they reach a golden-brown crispness—about 3-5 minutes per batch. This controlled frying ensures each fry achieves the perfect texture without becoming greasy.

Add The Toppings:

Transfer the hot fries to a baking sheet, sprinkle generously with the cheese blend, and bake until melted and bubbly. This brief baking time allows the cheese to melt perfectly while keeping the fries crisp. Once out of the oven, immediately top with sliced jalapeños, chopped green onions, and crumbled bacon.

Serve Immediately:

These fries are at their absolute best when served piping hot, with the cheese still gooey and the fries maintaining their exceptional crispiness. The contrast between the hot fries and the cool, fresh toppings creates the perfect flavor experience.

My favorite memory with these fries involves a surprise visit from friends during a football game. I had just finished making a batch when they arrived unannounced. Despite being hungry myself, I grudgingly served them the fries—and their reaction was worth the sacrifice! Within minutes, they were asking for the recipe and planning when to make them for their next gathering. That's when I knew I'd nailed the Wingstop copycat.

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Serving Suggestions

Serve these Louisiana voodoo fries alongside classic buffalo wings for a complete Wingstop experience at home. For a crowd-pleasing appetizer spread, pair with other finger foods like mozzarella sticks, chicken tenders, or jalapeño poppers. These fries also make an excellent side dish for burgers, sandwiches, or Louisiana classics like po'boys or muffulettas. For a fun presentation, serve in paper-lined baskets or on a large platter family-style, allowing everyone to dig in together.

Creative Variations

Transform this recipe by drizzling with a spicy remoulade sauce for an even more authentic New Orleans touch. Create a breakfast version by topping with a fried egg whose runny yolk creates a rich sauce when broken. For a vegetarian option, omit the bacon and add extra jalapeños and green onions. Make a seafood-inspired version by topping with spicy grilled shrimp or crab meat. For a lighter version, bake the seasoned potato strips at 425°F until crispy instead of frying, though the texture will be slightly different.

Storage Solutions

These fries are best enjoyed immediately after preparation, as they lose their perfect texture when stored. However, if you must save leftovers, store them in an airtight container in the refrigerator for up to two days. To reheat, place on a baking sheet in a 375°F oven until hot and crisp again, about 5-10 minutes. Avoid microwaving, as this will make the fries soggy. For make-ahead convenience, prepare the seasoning mixture and chop toppings in advance, then assemble and cook just before serving.

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I've found that these Louisiana voodoo fries represent everything I love about recreating restaurant favorites at home—the satisfaction of mastering a beloved recipe, the ability to customize it to my exact preferences, and the joy of sharing something special with friends and family. There's something magical about transforming simple ingredients into a dish that not only rivals the original but becomes a signature offering that people associate with gatherings at your home.

Frequently Asked Questions

→ Can I bake these fries instead of frying them?

Yes, you can bake them for a healthier alternative, though the texture won't be identical to the original. Preheat your oven to 425°F, place the coated fries on a well-oiled baking sheet in a single layer, and bake for about 25-30 minutes, flipping halfway through, until golden and crispy. Then add the cheese and toppings as directed in the recipe.

→ What can I substitute for buttermilk?

If you don't have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes until it slightly thickens. Alternatively, you could use plain yogurt thinned with a little milk.

→ How can I make these fries vegetarian?

To make vegetarian Louisiana Voodoo Fries, simply omit the bacon or replace it with a vegetarian bacon alternative. You could also add extra jalapeños, diced bell peppers, or black beans for additional flavor and texture.

→ Can I prepare any components ahead of time?

You can cut the potatoes up to 24 hours in advance. Store them submerged in cold water in the refrigerator to prevent browning, then drain and pat dry thoroughly before coating and frying. You can also mix the seasoned flour ahead of time and store it in an airtight container.

→ What dipping sauces pair well with these fries?

Ranch dressing is a classic pairing with Louisiana Voodoo Fries. Other great options include spicy mayo (mix mayo with hot sauce), sour cream with chives, Cajun remoulade, or blue cheese dressing. For extra heat lovers, a side of Buffalo sauce is delicious too.