Description
Recreate the flavorful Louisiana Voodoo Fries from Wingstop with this easy copycat recipe featuring crispy baked fries smothered in a creamy, spicy white cheddar cheese sauce infused with ranch seasoning and cayenne pepper.
Ingredients
Scale
Fries
- 26 ounces frozen French fries
Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 2 teaspoons ranch seasoning powder
- 1/2 teaspoon cayenne powder (divided)
- 8 ounces white cheddar cheese, shredded
Instructions
- Preheat and Prepare Fries: Preheat your oven or air fryer to 400°F (204°C). Arrange the frozen French fries in a single layer on a baking sheet or in the air fryer basket to ensure even cooking and crispness.
- Cook the Fries: Bake the fries in the preheated oven or air fryer according to the package instructions, usually about 20-25 minutes, until they are golden brown and crispy.
- Make the Roux: In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the all-purpose flour until fully combined, cooking this mixture for about 2 minutes to remove the raw flour taste, stirring constantly to prevent burning.
- Prepare the Cheese Sauce: Gradually pour in the milk while whisking continuously to create a smooth mixture. Add salt, ground white pepper, ranch seasoning powder, and half of the cayenne powder (1/4 teaspoon). Continue cooking over medium-low heat, stirring frequently until the sauce thickens, about 5 minutes.
- Add Cheese: Remove the saucepan from heat and stir in the shredded white cheddar cheese until it melts completely and the sauce becomes creamy and smooth.
- Assemble and Serve: Pour the warm cheese sauce evenly over the cooked fries. Sprinkle the remaining cayenne powder over the top for an extra kick. Serve immediately while warm to enjoy the perfect combination of crispy fries and spicy cheesy goodness.
Notes
- For extra crispiness, you can double bake the fries by cooking them once, letting them cool slightly, then baking again briefly before adding the cheese sauce.
- Adjust the cayenne pepper amount based on your preferred spice level.
- Ranch seasoning powder can be substituted with ranch dressing mix if unavailable.
- Use whole milk for creamier cheese sauce; lower-fat milk may result in a thinner sauce.
- Leftovers can be reheated in the oven to restore crispiness but are best consumed fresh.
Nutrition
- Serving Size: 1/4 of recipe (approx. 190 grams)
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 55mg
