Have you ever taken a bite of Louisiana Voodoo Fries at Wingstop and wished you could recreate that bold, spicy, cheesy goodness at home? You’re not alone. Louisiana Voodoo Fries are a fan-favorite side dish known for their crispy texture, zesty Cajun seasoning, and rich toppings like melted cheese, jalapeños, and bacon. This copycat recipe brings the restaurant experience straight to your kitchen—no takeout needed. Whether you’re hosting a game night, craving a flavorful snack, or looking for a fun family dinner idea, mastering this recipe means you can enjoy that iconic blend of heat, crunch, and creaminess whenever you want. Let’s dive into how to make these irresistible fries from scratch.
What Are Louisiana Voodoo Fries?
Louisiana Voodoo Fries are a spicy, loaded version of French fries that originated as a signature side at Wingstop. Unlike regular fries, they’re coated in a seasoned flour mixture with bold Cajun spices before frying, giving them a deep, savory flavor and extra crunch. After frying, they’re topped with a blend of cheddar and Monterey Jack cheese, fresh jalapeños, green onions, and crispy bacon. The result is a flavor-packed dish that balances heat, saltiness, and richness in every bite.
These fries are more than just a side—they’re a crowd-pleasing appetizer, game-day snack, or even a meal on their own. Their name draws from the bold, spicy flavors associated with Louisiana cuisine, often featuring garlic, paprika, cayenne, and other spices that bring the heat and aroma of Southern cooking.
Why This Recipe Is Worth Trying
✅ Flavor Explosion – The seasoned coating and melty cheese create a taste experience that’s hard to beat.
✅ Customizable Heat – You control how spicy they are by adjusting the cayenne or jalapeños.
✅ Perfect for Sharing – Ideal for parties, family dinners, or solo indulgence.
✅ Copycat Quality – This version closely matches the taste and texture of Wingstop’s original.
⚠️ Tip: While frying gives the crispiest result, you can bake them for a lighter option.
Whether you’re a Wingstop regular or just love bold, cheesy snacks, this recipe brings restaurant-quality flavor to your home cooking—with room for your own twist.
How to Make Louisiana Voodoo Fries at Home
Making Louisiana Voodoo Fries from scratch is easier than you might think. With a few simple steps, you can achieve that golden, crispy exterior and spicy, cheesy topping that makes them so addictive.
Step 1: Prepare the Potatoes
Start with 2 pounds of russet potatoes—the best choice for crispy fries due to their high starch content. Peel them (optional) and cut into ¼-inch thick fries for even cooking. Place the cut fries in a large bowl of cold water and soak for at least 30 minutes. This step removes excess starch, which helps the fries crisp up when fried. After soaking, drain and pat them completely dry with paper towels. Moisture is the enemy of crispiness, so drying is crucial.
Step 2: Make the Seasoned Coating
In a large mixing bowl, combine:
- 1 cup all-purpose flour
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
1 teaspoon onion powder
- 1 teaspoon paprika
1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper (optional, for extra heat)
Mix well until the spices are evenly distributed. This blend is the heart of the Voodoo flavor—spicy, smoky, and deeply aromatic.
Step 3: Dredge the Fries
Pour 1 cup of buttermilk into a separate bowl. One by one, dip each dried fry into the buttermilk, then roll it in the seasoned flour mixture. Make sure each fry is fully coated. The buttermilk helps the flour stick and creates a crispy crust when fried. Work in batches if needed to avoid clumping.
💡 Pro Tip: Let the coated fries rest for 5–10 minutes before frying. This helps the coating adhere better and reduces shedding in the oil.
Step 4: Fry to Golden Perfection
Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Use a thermometer to monitor the temperature—keeping it steady ensures even cooking and crispiness. Fry the coated fries in small batches (don’t overcrowd the pot) for 4–5 minutes, or until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
⚠️ Avoid This Mistake: If the oil is too cool, the fries will absorb oil and turn soggy. If it’s too hot, they’ll brown too quickly without cooking through.
Step 5: Add Cheese and Toppings
Once all the fries are fried, transfer them to a serving tray or baking sheet. Immediately sprinkle with:
- ½ cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
Place under the broiler for 2–3 minutes just until the cheese is melted and bubbly. Then top with:
- ¼ cup sliced jalapeños
- ¼ cup chopped green onions
- ¼ cup crumbled bacon
Serve hot for the best texture and flavor.
Tips and Common Mistakes to Avoid
To get the best results, keep these tips in mind:
✅ Soak the fries – This simple step makes a huge difference in crispiness.
✅ Dry thoroughly – Wet fries will steam instead of fry, leading to a soggy result.
✅ Maintain oil temperature – Use a thermometer and avoid adding too many fries at once.
✅ Don’t skip the buttermilk – It creates a sticky base for the coating and adds flavor.
⚠️ Don’t over-season – Stick to the recipe unless you’re adjusting for heat preference.
⚠️ Avoid reheating in the microwave – It makes fries limp. Use the oven or air fryer instead.
Here’s a quick reference table to help you compare different preparation methods:
| Deep Frying | ⭐⭐⭐⭐⭐ | 15 mins | Authentic taste & texture | Requires oil and careful temp control |
| Baking | ⭐⭐⭐☆ | 20–25 mins | Healthier, less mess | Less oily, slightly less crispy |
| Air Frying | ⭐⭐⭐⭐ | 15–18 mins | Quick, low-oil option | Shake halfway for even browning |
| Using Frozen Fries | ⭐⭐☆ | 10 mins | Fast shortcut | Less flavor; season well after cooking |
Serving and Customizing Your Fries
Louisiana Voodoo Fries are incredibly versatile. Serve them as a side with burgers, grilled chicken, or wings—or enjoy them as a standalone snack with a cold drink. They’re a hit at game days, movie nights, or casual dinners.
You can also customize them to suit your taste:
- Spicy Lovers: Add extra cayenne, fresh jalapeños, or a drizzle of hot sauce.
- Vegetarian Option: Skip the bacon and add sautéed bell peppers or mushrooms.
- Loaded Style: Top with sour cream, guacamole, or diced tomatoes for a Tex-Mex twist.
- Cheese Swap: Try pepper jack for more heat or smoked gouda for a deeper flavor.
For dipping, ranch dressing is the classic choice, but blue cheese, spicy ketchup, or garlic aioli also pair beautifully.
Make Ahead and Storage Tips
You can prepare these fries ahead of time for convenience:
- Refrigerate: Store leftovers in an airtight container for up to 2 days. Reheat in the oven at 375°F for 10–15 minutes to restore crispiness.
- Freeze: Freeze cooled fries in a single layer, then transfer to a freezer bag. Bake from frozen at 375°F for 20–25 minutes.
- Prep Ahead: Cut and soak the potatoes a few hours in advance. Dry, coat, and fry when ready.
This makes them perfect for meal prep or party planning—just fry and top when guests arrive.
Frequently Asked Questions
Q: Can I bake these instead of frying?
Yes! Bake the coated fries at 400°F (200°C) for 20–25 minutes, flipping halfway. They’ll be slightly less crispy but still delicious.
Q: How can I make the fries less spicy?
Omit the cayenne pepper and use fewer jalapeños. You can also serve them with ranch or sour cream to cool the heat.
Q: Can I use frozen fries?
Absolutely. Fry or bake according to package instructions, then toss with Cajun seasoning and add the toppings as directed.