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Crispy voodoo fries are smothered in a lightly spiced cheese sauce and served hot and fresh! This is my version of the popular Wingstop dish, and it’s so much better made at home.
Crisp fries? Check. Homemade seasoning blend? Check. A rich, cheesy sauce and a sprinkle of fresh cilantro? Check and check. We LOVE these easy, lightly spicy voodoo fries, which take basic french fries up a notch. Like my garlic fries and pizza fries, this is not your basic french fries recipe. I like to serve these fries as a flavorful appetizer, and they also go perfectly alongside pieces of crispy buttermilk fried chicken. If you love ordering Wingstop’s voodoo fries, try making them yourself—you won’t regret it.
What Makes These the Best Voodoo Fries?
- Cheesy. Plenty of cheddar cheese adds a nice sharp bite to the saucy fries; plus, who doesn’t love melted cheese?
- Adjustable. I don’t find voodoo fries overly spicy, but if you plan to serve them to kids, you can easily adjust the amount of cayenne pepper so it’s not too strong for them.
- Quick! Make life easy and use a bag of frozen fries—you can have a great appetizer or side dish ready to go in about 15 minutes.
What Are Voodoo Fries Anyway?
Voodoo fries were created by the fast-food chain Wingstop, featuring french fries tossed in Cajun seasoning (Wingstop uses a blend of sugar and brown sugar, black pepper, paprika, chili powder, garlic powder, and salt). My version of voodoo fries omits the sugar and adds Ranch dressing powder along with the rest of those kicky spices!
Recipe Ingredients
My tip is to use frozen french fries to save time, though you can make them yourself if you prefer. Here’s a quick look at everything you need to make these, with the full ingredient amounts in the recipe card lower down.
- French fries – You can use frozen fries (my choice!) or make homemade fries.
- Butter – Unsalted or salted butter is fine.
- All-purpose flour – Flour is used to create a roux, or sauce base, for the fries.
- Milk – I prefer whole milk for richness, but 2% milk also works.
- Spices – Smoked paprika (or substitute regular paprika), garlic powder, cayenne powder, Kosher salt, black pepper, and ranch seasoning powder.
- Cheddar cheese – You can use mild, medium, or sharp cheddar.
- Cilantro – Fresh cilantro is the best finishing touch.
Tips & Variation Ideas
- Use a spice blend. If you are short on time or want to make this recipe using a spice mix, pick up a bottle of Cajun spice blend. Another option is a blackened seasoning blend. Use 2 teaspoons of a blend for the combination of garlic powder, cayenne pepper, and paprika.
- Try sweet potatoes. Make these into sweet potato voodoo fries! Simply swap sweet potato fries for the potato fries.
- Other cheese. I love cheddar here, but you can try another cheese that melts well, such as Jack or mozzarella cheese.
- Top with Ranch. You can also leave out the Ranch powder and drizzle your favorite Ranch dressing over the top of the assembled fries!
Avoiding Common Mistakes
One thing I absolutely hate is fries that aren’t cooked well! I’m sure we’ve all had undercooked or overcooked fries, and they are such a disappointment. Let’s not do that! I’ve outlined a few common issues that can come up when you make this recipe, plus tips to make sure you create the best voodoo fries.
Soggy Fries
Soggy fries occur when they aren’t cooked enough. It’s especially important to pay attention to this issue when you are cooking fries from frozen. Spread out the fries in an even layer on the baking sheet (the package should note this) so that they cook evenly, and don’t remove them from the oven until they are crisp.
Uneven Seasoning Distribution
To fully infuse the sauce with the seasonings, stir it continuously once you add the seasonings and then keep stirring over low heat until they are incorporated. Make sure to add the cheese slowly, over low heat, too.
Too Much Heat
If the amount of cayenne is too much for you, you can reduce the amount to 1/2 teaspoon or even less if needed.
Serving Suggestions
Serve voodoo fries with shrimp burgers or a Philly cheesesteak burger. I love fries with beer battered fish or beer battered chicken, along with a tall glass of cold beer. And, if you want to add some other appetizers to nibble on, I love zucchini chips and asparagus fries!
How to Store and Reheat Extras
- Fridge – Transfer the cooled fries and their sauce to an airtight container and store them in the fridge for up to 3 days.
- To Reheat – Fries crisp up nicely in the oven, so place the leftover fries and sauce in an oven-safe dish and heat them in the oven at 300F for 10 minutes until the cheese sauce is hot and the fries are crisp.
Voodoo Fries
Ingredients
- 32 ounces frozen French fries or homemade fries
For the Sauce
- 3 tablespoons unsalted butter
- 2½ tablespoons all-purpose flour
- 2 ½ to 3 cups milk
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1 teaspoon cayenne pepper, divided
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons ranch seasoning powder
- 2 cups shredded cheddar cheese
- 1 tablespoon chopped fresh cilantro
Instructions
Prepare the Fries
- For Frozen Fries: Cook the frozen French fries according to the package instructions until they are golden and crispy.
- For Homemade Fries: Preheat the oven to 425°F. Wash and cut russet potatoes into ¼-inch thick sticks. Spread them evenly on a baking sheet lined with parchment paper, ensuring they are in a single layer to promote even cooking. Bake for 25-30 minutes, flipping halfway through, until they are golden brown and crispy.
Prepare the Cheese Sauce
- Cook the flour. Melt the unsalted butter in a medium saucepan over medium heat. Once melted, whisk in the flour, stirring continuously to form a roux. Cook for 1 minute until the mixture is lightly golden and has a slightly nutty aroma.
- Add milk. Gradually pour in the milk, continuing to whisk to ensure a smooth consistency. Bring the mixture to a gentle simmer, allowing it to thicken slightly.
- Season it. Add the smoked paprika, garlic powder, ½ teaspoon of cayenne powder, Kosher salt, freshly ground black pepper, and ranch seasoning powder to the sauce. Stir well to incorporate all the spices.
- Melt the cheese. Reduce the heat to low and slowly add the shredded cheddar cheese, one handful at a time, stirring continuously until the cheese is fully melted and the sauce is smooth.
Assemble the Voodoo Fries
- Assemble. Place the cooked fries on a serving platter or individual plates. Evenly drizzle the warm cheese sauce over the fries, ensuring everything is generously coated.
- Finish and serve. Sprinkle the remaining ½ teaspoon of cayenne powder over the top for an extra kick of flavor. Garnish with chopped fresh cilantro to add a touch of freshness and color. Serve and enjoy!
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Voodoo Fries
- For frozen fries: Cook the fries according to the package instructions.
- Make the roux. Melt the butter and whisk in the flour until golden.
- Make sauce. Whisk in the milk and simmer to thicken slightly.
- Add spices. Whisk and stir in the spices.
- Add cheese. Stir in the cheese until melted and the sauce is smooth.
- To serve: Place the hot cooked fries on a serving platter and drizzle the warm cheese sauce over the fries.
