Description
These Irresistibly Spicy Voodoo Fries are a Wingstop copycat recipe featuring crispy twice-fried russet potatoes smothered in a zesty Voodoo sauce made from a blend of cheese sauce, ranch dressing, and Cajun seasonings. Perfectly seasoned and loaded with bold flavors, these fries make a delicious snack or side dish that captures the fiery spirit of classic Wingstop Voodoo Fries.
Ingredients
Scale
Fries
- 4 large russet potatoes
- 3 cups cold water
- 1/4 cup cornstarch
- Vegetable oil, as needed for frying
- 1 teaspoon salt
Cajun Seasoning
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
Ranch Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1 tablespoon dried parsley
- 1 teaspoon dried dill
- 1 teaspoon dried chives
- 1 tablespoon lemon juice
Cheese Sauce
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup milk
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Salt and pepper to taste
Voodoo Sauce
- 1 cup cheese sauce (combined with ranch dressing and Cajun seasoning)
Instructions
- Soak Fries: Place the cut russet potatoes in a large bowl with cold water and cornstarch. Let them soak for at least 30 minutes to enhance their crispiness.
- Dry Fries: After soaking, drain the fries and pat them dry thoroughly with paper towels until no moisture remains.
- Heat Oil (First Fry): In a large, heavy pot, heat about 3 inches of vegetable oil to 325°F (160°C).
- First Fry: Carefully add the fries in batches, frying them for 5-7 minutes until they soften and turn slightly pale. Remove and place them on a wire rack.
- Cool Fries: Allow the fries to cool completely for at least 30 minutes to prepare for the second fry.
- Heat Oil (Second Fry): Increase the oil temperature to 375°F (190°C).
- Second Fry: Fry the cooled fries again in batches for 2-3 minutes until crispy and golden brown. Drain excess oil on a wire rack.
- Season Fries: While the fries are hot, season them generously with salt.
- Prepare Cajun Seasoning: In a small bowl, combine paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and white pepper, adjusting the cayenne to your preferred heat level.
- Make Ranch Dressing: In another bowl, whisk together mayonnaise, sour cream, and buttermilk. Add dried parsley, dill, chives, lemon juice, and season to taste. Chill for 30 minutes to meld flavors.
- Prepare Cheese Sauce: In a saucepan, melt butter over medium heat. Whisk in flour to form a roux, then gradually add milk while stirring until thickened. Stir in shredded cheddar and Monterey Jack cheeses until melted. Season with salt and pepper to taste.
- Combine Voodoo Sauce: Mix the prepared ranch dressing, cheese sauce, and Cajun seasoning together until well blended.
- Serve: Place a generous portion of fries into a bowl, drizzle with the Voodoo sauce, and enjoy immediately while hot.
Notes
- Soaking the fries in cold water with cornstarch removes excess starch and ensures maximum crispiness.
- Double frying is key to achieving perfectly crispy fries with a soft interior.
- Adjust cayenne pepper in the Cajun seasoning to control the heat level of the Voodoo sauce.
- Chilling the ranch dressing allows the herbs and flavors to blend beautifully.
- Use a wire rack for draining fries to avoid sogginess caused by oil pooling.
- Serve immediately after adding the sauce for the best texture and flavor experience.
