Louisiana Voodoo Fries – Ultimate Wingstop Copycat Recipe
Louisiana Voodoo Fries are a crispy, flavorful wingstop copycat featuring thick-cut russet fries seasoned with Cajun spices, topped with melted cheese, fresh parsley, and served with a spicy, tangy mayonnaise dip. Perfect for game day or any comfort food craving, these fries deliver a delicious Southern-inspired kick.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Frying
- Cuisine: Southern American
Ingredients
Scale
Fries
- 4 large russet potatoes
- Vegetable oil (for frying)
- Salt (to taste)
- Black pepper (to taste)
- Cajun seasoning (homemade or store-bought, about 2 teaspoons)
- Fresh parsley (for garnish, about 2 tablespoons chopped)
Seasoned Mayonnaise
- 1 cup mayonnaise
- 2 tablespoons hot sauce (adjust to spice preference)
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Optional Toppings
- Shredded cheese (cheddar or pepper jack, about 1/2 cup)
- Chopped green onions (for garnish, about 2 tablespoons)
Instructions
- Prep the Potatoes: Wash and peel the russet potatoes thoroughly. Cut them into thick fries or wedges, making sure they are evenly sized for uniform cooking.
- Soak the Potatoes: Place the cut fries in a bowl of cold water and soak them for at least 30 minutes to remove excess starch, which helps achieve a crispy exterior when fried.
- Make the Seasoned Mayonnaise: In a small bowl, mix together mayonnaise, hot sauce, lemon juice, garlic powder, and onion powder until well combined. Set aside to allow flavors to meld.
- Heat the Oil: Pour vegetable oil into a large pot or deep fryer and heat it to 350°F (175°C). Make sure there’s enough oil to fully submerge the fries for even frying.
- Fry the Potatoes: Remove fries from water, pat dry completely with paper towels. Fry them in batches to avoid overcrowding the pot for 5-7 minutes each batch until golden brown and crispy. Transfer to paper towels to drain excess oil.
- Season the Fries: While the fries are still hot, sprinkle with salt, black pepper, and Cajun seasoning evenly to enhance their flavor.
- Prepare for Serving: Place fries in a serving bowl. Add shredded cheese on top if desired and allow it to melt slightly from the residual heat.
- Add the Garnish: Sprinkle freshly chopped parsley and green onions over the fries to add color and fresh flavor.
- Serve: Drizzle the spicy seasoned mayonnaise over the fries or serve it on the side as a dipping sauce. Enjoy your delicious Louisiana Voodoo Fries!
Notes
- Soaking the fries removes excess starch, ensuring they turn out extra crispy.
- Adjust the amount of hot sauce in the mayo dip to suit your preferred spice level.
- For easier frying, dry the potatoes thoroughly before adding them to the hot oil to prevent splattering.
- If you don’t have a deep fryer, use a heavy-bottomed pot with enough oil for deep frying and a candy or deep-fry thermometer to maintain 350°F.
- Cheese topping is optional but adds a delicious creamy texture that complements the spice.
- Leftover fries can be reheated in an oven or air fryer for best crispiness.
Keywords: Louisiana Voodoo Fries, Wingstop Copycat, Cajun Fries, Spicy Fries, Crispy Fries, Southern Style Fries, Fry Sauce
