Louisiana Voodoo Fries (Wingstop Copycat) Recipe
Crispy, spicy, and flavorful Louisiana Voodoo Fries inspired by Wingstop’s famous recipe. These double-fried homemade fries deliver a bold blend of Cajun and voodoo spices, perfect for those craving a Southern-inspired snack with a fiery kick and unbeatable crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizers
- Method: Frying
- Cuisine: Cajun / Southern US
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 4 large Russet Potatoes
- Vegetable or Peanut Oil (for frying)
Voodoo Spice Mix
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
- ½ teaspoon Cayenne Pepper (adjust to taste)
- 1 teaspoon Onion Powder
- ½ teaspoon Dried Oregano
- ½ teaspoon Dried Thyme
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Smoked Paprika (optional)
Instructions
- Prepare the Potatoes: Wash and peel the russet potatoes. Cut them evenly into thick fries. Rinse the fries under cold water to remove excess starch, then pat them dry thoroughly with a kitchen towel to ensure crispiness during frying.
- First Frying: Heat oil in a deep fryer or heavy-bottomed pot to 325°F (163°C). Fry the potatoes in batches for 4-5 minutes until they are soft but not browned. Remove with a slotted spoon and drain on paper towels.
- Prepare the Voodoo Spice Mix: While the fries cool, combine garlic powder, paprika, cayenne pepper, onion powder, dried oregano, dried thyme, salt, black pepper, and smoked paprika in a bowl, creating the bold and aromatic voodoo seasoning.
- 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.
- Season the Fries: Immediately toss the hot fries in the prepared voodoo spice mix to evenly coat every crispy piece, allowing the spices to stick deliciously while the fries are piping hot.
- Serve and Enjoy: Plate the fries, optionally garnish with fresh herbs or serve with your favorite dipping sauce, and enjoy the exciting flavors of homemade Louisiana Voodoo Fries.
Notes
- Choose Russet potatoes for the best balance of fluffy interior and crispy exterior.
- Double frying is essential for achieving the perfect crunch.
- Dry fries thoroughly before frying to prevent oil splattering and sogginess.
- Season fries immediately after frying to help spices adhere properly.
- Adjust cayenne and paprika in the spice mix to control heat level according to preference.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: Louisiana Voodoo Fries, Wingstop Copycat, Cajun fries, spicy fries, copycat recipe, double fried fries, voodoo seasoning, Southern recipe, crispy fries