If you love bold, spicy flavors paired with crispy, tender fries, you are absolutely going to adore this Louisiana Voodoo Fries (Wingstop Copycat) Recipe. It captures everything that makes Wingstop’s legendary fries irresistible—crisp on the outside, fluffy on the inside, and smothered in a wickedly zesty, Cajun-inspired seasoning that will have your taste buds dancing. Whether you’re craving an elevated snack or a standout side, this recipe brings that unmistakable Louisiana spirit right to your kitchen with just a handful of simple ingredients and easy steps.

Ingredients You’ll Need

The image shows two side-by-side views of a black cast iron pan on a white marbled surface. The left side has two light pink pieces of meat with a light sprinkle of pepper and spices, laying flat in the pan. The right side shows the same pan filled with golden-brown gnocchi scattered evenly. Around the pan are fresh green spinach leaves in a small white bowl at the bottom left and a bright yellow lemon at the bottom right. A small white bowl with white sauce is placed at the top right near the pan photo taken with an iphone --ar 4:5 --v 7

The magic behind the Louisiana Voodoo Fries (Wingstop Copycat) Recipe lies in its straightforward but powerful ingredients. Each element plays a vital role: from the fries themselves providing the perfect base, to spices delivering a flavorful kick, and a touch of richness that ties everything together beautifully.

Russet potatoes: These are ideal for fries because they yield a crispy outside and fluffy interior when cooked right.
Vegetable or peanut oil: For frying the fries to golden perfection with a lovely crunch.
Cajun seasoning blend: A combination of paprika, garlic, onion powder, cayenne, and herbs that brings authentic Louisiana heat and aroma.
Smoked paprika: Adds a subtle smoky depth that elevates the flavor profile instantly.
Garlic powder: Delivers that irresistible savory layer that pairs perfectly with the spices.
Salt and black pepper: Essential to season the fries and enhance all the spices.
Grated Parmesan cheese: Optional but highly recommended for that salty, nutty finish that balances the spice beautifully.

How to Make Louisiana Voodoo Fries (Wingstop Copycat) Recipe

Step 1: Prepare the Fries

Start by peeling the russet potatoes and cutting them into evenly sized sticks, about ¼ inch thick. Uniformity helps ensure that every fry cooks to the same crisp perfection. Soak the cut fries in cold water for at least 30 minutes or up to an hour to remove excess starch, which is the secret to achieving that ideal crunchy texture.

Step 2: Fry the Potatoes Twice

Heat your oil in a deep fryer or heavy skillet to about 325°F. Fry the potatoes in batches for 3-4 minutes, just until they start to soften but are pale and not yet browned. Remove and drain on paper towels. Then increase the temperature of the oil to 375°F and fry the potatoes a second time until golden brown and crisp. This two-step frying process locks in that perfect texture every single time.

Step 3: Season the Fries

While the fries are still hot, toss them in a large bowl with the Cajun seasoning mix, smoked paprika, garlic powder, salt, and black pepper. This is where the fries truly earn their Louisiana voodoo reputation—the spices coat each fry with a bold, lively flavor that’s impossible to resist.

Step 4: Add the Finishing Touches

If you love a little extra richness, sprinkle freshly grated Parmesan cheese over the fries immediately after seasoning so it melts slightly. This adds a wonderful salty and creamy nuance that makes these Louisiana Voodoo Fries (Wingstop Copycat) Recipe stand out even more.

How to Serve Louisiana Voodoo Fries (Wingstop Copycat) Recipe

The dish shows a white plate filled with three main layers: soft yellow gnocchi as the bottom layer, topped with pieces of light pink cooked salmon and fresh dark green spinach leaves scattered throughout. Thin, pale shavings of cheese are spread on top, adding a delicate texture. The dish sits on a white marbled surface with a blurred blue checkered cloth in the background. The lighting is soft, making the colors look natural and warm. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnish these fries with fresh chopped parsley or green onions for a pop of color and a fresh herbal contrast that cuts through the spice. A squeeze of fresh lemon juice can also brighten up the dish and add a subtle tangy twist that pairs beautifully with the seasoning.

Side Dishes

Serve these fries alongside classic Southern favorites like crispy fried chicken, juicy burgers, or even spicy grilled shrimp. They also make a fantastic accompaniment to sandwiches and salads when you want to add a little fiery crunch to your meal.

Creative Ways to Present

For gatherings, pile your Louisiana Voodoo Fries (Wingstop Copycat) Recipe high on a large platter and offer an array of dipping sauces—the classic ranch, a smoky chipotle mayo, or a creamy blue cheese dip all work wonders. For a fun twist, top them with shredded cheese and a drizzle of spicy aioli for instant loaded fries.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store the fries in an airtight container in the refrigerator for up to 2 days. To keep them from getting soggy, line the container with paper towels to absorb excess moisture.

Freezing

While Louisiana Voodoo Fries (Wingstop Copycat) Recipe is best enjoyed fresh, you can freeze leftover cooked fries in a single layer on a baking sheet before transferring them to a freezer bag. Freeze for up to one month. When ready, reheat in the oven or air fryer for the best texture.

Reheating

The oven or air fryer is your best friend when reheating these fries. Preheat the oven to 400°F and spread the fries on a baking sheet in a single layer. Heat for 10-15 minutes until they regain their crispiness. Avoid microwaving as it tends to make them limp.

FAQs

Can I bake these fries instead of frying?

Absolutely! For a healthier twist, you can bake the fries at 425°F for 25-30 minutes, turning halfway through. Just be sure to toss them well with oil and seasoning to get close to that crispy, flavorful result.

What can I use if I don’t have Cajun seasoning?

If you don’t have a Cajun blend ready, mix together paprika, garlic powder, onion powder, cayenne pepper, salt, black pepper, oregano, and thyme to create your own homemade version that works just as well.

Are these fries spicy? What if I want them less hot?

The Louisiana Voodoo Fries (Wingstop Copycat) Recipe has a pleasant level of heat thanks to the cayenne and red pepper flakes. If you prefer milder fries, simply reduce or omit the cayenne pepper to suit your taste.

Can I use sweet potatoes instead?

Yes, sweet potatoes make a delicious alternative, bringing a natural sweetness that contrasts beautifully with the spicy seasoning. Just note they require a slightly shorter frying time and may not crisp up quite as much.

How do I make sure my fries come out crispy?

The key is soaking the potatoes to remove extra starch, drying them thoroughly before frying, and using the double-fry method. Also, keep your fries in a single layer when cooking or reheating to ensure maximum crispiness.

Final Thoughts

Making the Louisiana Voodoo Fries (Wingstop Copycat) Recipe at home is not only fun but guarantees you a sensational snack or side that rivals your favorite Wingstop order. With just a few simple ingredients and some straightforward steps, you can enjoy that crave-worthy combination of spice, crispiness, and flavor anytime you want. So go ahead, spice up your fries night and share these saucy, savory treats with friends and family—you’ll be the star of the snack table every time!

Louisiana Voodoo Fries (Wingstop Copycat) Recipe