Louisiana Voodoo Fries (Wingstop Copycat) Recipe

If you’re craving that perfect blend of crispy, spicy, and irresistibly flavorful fries, then the Louisiana Voodoo Fries (Wingstop Copycat) Recipe will blow you away. This homemade version captures the bold spices and crispiness from Wingstop’s famous fries, bringing that beloved Southern-inspired zest right into your kitchen. With a mix of Cajun seasoning, garlic, and that signature voodoo spice blend, these fries offer a mouthwatering experience that’s much better than takeout and totally worth every bite.

Why You’ll Love This Recipe

• Bold Flavor Explosion: The unique blend of Cajun and voodoo spices creates a perfectly balanced, fiery taste that keeps you coming back for more.
• Crunchy Perfection: Double-fried fries ensure an unbeatable crispy texture that stays crisp even after cooling down.
• Simple Ingredients: Uses basic pantry staples that come together easily for a foolproof and delicious treat.
• Customizable Spice Level: Adjust the heat to your liking, making it perfect for anyone who loves or avoids spicy foods.
• Copycat Nostalgia: Recreate that iconic Wingstop snack experience at home without the drive-thru line.

Ingredients You’ll Need

Each ingredient in the Louisiana Voodoo Fries (Wingstop Copycat) Recipe is selected to bring defined flavor layers, crispiness, and that unforgettable voodoo spirit. Here’s what you’ll need to nail this recipe.

• Russet Potatoes: Starchy and ideal for frying, giving the best crisp and fluffy interior.
• Vegetable or Peanut Oil: Perfect for high-heat frying to achieve ultimate crunch without burning.
• Garlic Powder: Adds a savory depth that enhances the overall spice blend.
• Paprika: Provides vibrant color and a mild smoky flavor essential for voodoo seasoning.
• Cayenne Pepper: Gives that necessary kick of heat to set the fries apart.
• Onion Powder: Contributes a subtle sweetness that balances the spices.
• Dried Oregano: Adds herbaceous undertones true to Cajun cuisine.
• Dried Thyme: Offers earthy notes that deepen the voodoo spice mix.
• Salt and Black Pepper: Essential for seasoning and enhancing every bite.
• Smoked Paprika (Optional): For an extra smoky element that intensifies the flavor profile.

Variations for Louisiana Voodoo Fries (Wingstop Copycat) Recipe

Feel free to tailor this recipe to match your personal preferences, dietary needs, or the ingredients you have on hand. It’s super easy to adapt and just as delicious!

• Make It Vegan: Use plant-based oil and avoid any non-vegan additives for fully vegan-friendly fries.
• Extra Cheesy Twist: Sprinkle with grated Parmesan or shredded cheddar after frying for a cheesy delight.
• Mild Version: Reduce or omit cayenne pepper for a friendlier spice level suitable for kids.
• Spicy Garlic Butter: Toss the fries in a garlic butter sauce infused with extra chili flakes for a rich twist.
• Herb-Infused: Add fresh chopped parsley or green onions before serving for a fresh punch.

How to Make Louisiana Voodoo Fries (Wingstop Copycat) Recipe

Step 1: Prepare the Potatoes

Start by washing and peeling your russet potatoes, then cut them evenly into thick fries. Rinse the fries under cold water to remove excess starch, and pat them dry thoroughly with a kitchen towel to ensure they get crispy when fried.

Step 2: First Frying

Heat your oil in a deep fryer or heavy-bottomed pot to 325°F (163°C). Fry the potatoes in batches for about 4-5 minutes until they’re soft but not browned. Remove them with a slotted spoon and drain on paper towels.

Step 3: Prepare the Voodoo Spice Mix

While the fries cool, mix garlic powder, paprika, cayenne pepper, onion powder, dried oregano, dried thyme, salt, black pepper, and smoked paprika in a bowl to create your bold, aromatic voodoo spice blend.

Step 4: Second Frying for Crispiness

Increase the oil temperature to 375°F (190°C). Fry the pre-cooked potatoes again, in batches, for 2-3 minutes or until golden brown and extra crispy. Drain on fresh paper towels.

Step 5: Season the Fries

Immediately toss the hot fries in your prepared voodoo spice mix to evenly coat every crispy piece, allowing the spices to stick deliciously while fries are piping hot.

Step 6: Serve and Enjoy

Plate the fries, optionally garnish with fresh herbs or a side of dipping sauce, and enjoy the exciting flavors of your homemade Louisiana Voodoo Fries!

Pro Tips for Making Louisiana Voodoo Fries (Wingstop Copycat) Recipe

• Choose the Right Potato: Russet potatoes have the optimal starch content, resulting in a fluffy interior and crispy exterior.
• Don’t Skip the Double Fry: This two-step frying method is crucial for that unmatched crispiness.
• Dry Thoroughly: Moisture on the fries causes splattering and soggy texture, so be patient when drying them before frying.
• Season While Hot: Toss the fries immediately after frying so seasoning adheres well.
• Adjust Spice Level: Taste the voodoo spice mix before use and tweak cayenne or paprika amounts to control heat.

How to Serve Louisiana Voodoo Fries (Wingstop Copycat) Recipe

Garnishes

Fresh green onions, chopped parsley, or a sprinkle of grated Parmesan cheese elevate the dish’s look and add fresh, vibrant notes that complement the bold spice.

Side Dishes

Pair these fries with classic Southern sides like coleslaw, fried chicken, or even alongside your favorite dipping sauces such as ranch, blue cheese, or spicy aioli for a full meal experience.

Creative Ways to Present

Serve fries in a small basket lined with parchment paper for a casual vibe, or stack them high in a rustic bowl garnished with a lemon wedge to add a zingy balance to the rich spices.

Make Ahead and Storage

Storing Leftovers

Keep leftover fries in an airtight container in the refrigerator for up to 2 days. They will soften over time, so it’s best to reheat properly for the best texture.

Freezing

You can freeze the fries after the first fry (before seasoning). Spread them on a baking sheet, freeze until solid, then transfer to a freezer bag. Freeze for up to a month.

Reheating

For best results, reheat fries in a hot oven or air fryer at 400°F (204°C) for 5-7 minutes to revive their crispiness. Avoid microwaving, as it makes them soggy.

FAQs

Can I use sweet potatoes instead of russets?

Yes! Sweet potatoes work well but have a different texture and sweetness that changes the flavor. Adjust cooking time since they can cook faster than russets.

How spicy are these fries?

The spice level is medium by default, with cayenne pepper adding heat. You can reduce or increase cayenne and paprika to suit your taste.

What’s the best oil for frying these fries?

Vegetable, canola, or peanut oil are great options due to their high smoke points and neutral flavors, which help achieve perfect crispiness.

Can I bake these fries instead of frying?

Absolutely. Toss cut potatoes in oil and seasoning, then bake at 425°F (220°C) for 25-30 minutes until crispy, flipping halfway through for even browning.

How do I make the seasoning mix ahead of time?

Mix all the spices in a dry, airtight container. Store in a cool, dark place for up to 3 months to keep the flavors fresh and ready whenever you want homemade Voodoo Fries.

Final Thoughts

Once you try this Louisiana Voodoo Fries (Wingstop Copycat) Recipe, you’ll see just how simple it is to whip up a batch of bold, crispy fries bursting with flavor right at home. It’s a delicious way to share a piece of Southern spice magic with friends and family—so get frying, get seasoning, and most importantly, have fun with every crunchy, spicy bite!

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