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Cheesy Cajun Fries

Featured in: Snacks and Appetizers for Every Gathering

Voodoo Cajun Fries are a lighter twist on a Wingstop favorite. The fries are steamed, then baked crisp and topped with cajun seasoning, ranch, and cheesy goodness. The unique technique guarantees fluffy centers and crisp outsides without frying. Balancing spicy, cool, and rich flavors, this dish is perfect for parties or indulgent snack breaks. Serve with extra dip for even more fun.
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Updated on Wed, 07 May 2025 18:24:53 GMT
A plate of fries loaded with cheese and toppings. Pin it
A plate of fries loaded with cheese and toppings. | tastefullyrecipe.com

Golden and crunchy oven-baked fries get a taste of Louisiana in this homemade take on Wingstop's Louisiana Voodoo Fries. These crispy delights come coated with bold Cajun seasonings, topped with smooth ranch dressing and gooey cheese sauce that'll make your taste buds dance.

I started making these at home after blowing too much cash on delivery fees. My son actually thinks my version beats the original, and now they show up on our dinner table at least twice every month.

Choose Your Potatoes Wisely

  • Russet potatoes: These are perfect for fries thanks to their high starch level that gives you fluffy insides and crunchy outsides.
  • Similar sizes: Pick potatoes that look about the same size for cooking that's even.
  • Freshness: Cook them within seven days of buying for maximum taste and texture.

Making Mouthwatering Louisiana Voodoo Fries

Getting The Potatoes Ready:
Clean, peel, and slice potatoes into sticks roughly ¾-inch thick and 3 inches long. Let them soak in cold water for half an hour, then drain them and dry thoroughly.
Steam Them First:
Get some water boiling, then put your potatoes in a colander over the steam. Cover and let them steam for 10-12 minutes until the edges get soft but centers stay firm. Make sure they're completely dry afterward.
Add Oil And Spices:
Mix the dried potatoes with olive oil in a bowl, then spread them out on a baking sheet lined with parchment paper.
Baking Them Right:
Heat your oven to 425°F. Cook the fries for 20 minutes, turning them over halfway. Keep an eye on them during the last 5 minutes so they don't burn.
Whipping Up Cheese Sauce:
Heat butter in a pan over medium heat. Add flour and stir for a minute. Pour in milk slowly while constantly stirring. Let it thicken, then mix in shredded cheddar until it's all smooth.
Putting It All Together:
Put the hot fries on a plate, shake Cajun seasoning over them, drizzle with ranch, and pour the warm cheese sauce on top. Serve right away.
A bowl of fries with cheese and sauce. Pin it
A bowl of fries with cheese and sauce. | tastefullyrecipe.com

I've tried so many different kinds of potatoes for this dish, but nothing works like a solid Russet. My grandpa grew potatoes in Idaho, and he always told me Russets were the best potatoes nature ever made for baking.

Delicious Serving Suggestions

These loaded fries go great with some crunchy fried chicken, blackened catfish, or hot jambalaya. For parties, just put them on a big plate and let everyone add their own toppings like chopped green onions, diced tomatoes, or crumbled bacon bits.

Tasty Twists

Switch things up while keeping that Louisiana touch. Try blue cheese instead of ranch and add some Buffalo sauce for extra heat. For a seafood version, top with seasoned crawfish or buttery garlic shrimp. Want something different? Add black beans, corn, and avocado for a bit of Southwest flair.

Using Up Extras

Keep any leftover fries in a sealed container in your fridge for up to three days. Warm them back up in a 375°F oven for 5-7 minutes to make them crispy again. Don't use the microwave or they'll get soggy. You can store cheese sauce separately and reheat it with a little milk to make it smooth again.

A bowl of fries with cheese and spices. Pin it
A bowl of fries with cheese and spices. | tastefullyrecipe.com

There's something truly special about mixing spicy, creamy, and cheesy flavors that makes these fries impossible to resist. They need a bit more work than regular fries, but trust me, that extra effort pays off big time in taste.

Frequently Asked Questions

→ Can I save time and use store-bought fries instead?
Absolutely! Just bake the frozen fries as directed until crispy, then sprinkle cajun, and top with ranch and cheese sauce.
→ What swaps can I make for a dairy-free version?
For the cheese sauce, use dairy-free milk and plant-based cheese. Opt for a store-bought non-dairy ranch or whip one up with vegan mayo and nut milk.
→ How can I serve these for a gathering?
Spread the fries out on a big platter and drizzle toppings lightly. Keep extra ranch and cheese sauce on the side, so everyone can add more as they like.
→ Can I prepare the cheese sauce ahead of time?
Yes! Make it up to 48 hours ahead. Store it in the fridge and reheat gently, adding a bit of milk if it gets too thick.
→ What pairs well with Voodoo Cajun Fries?
They’re awesome with burgers, wings, or sandwiches. You can even make them the star of a meal, just add a green salad for balance.

Cajun Cheese Fries

Golden baked fries spiced with cajun, drizzled with ranch, and finished off with creamy cheese sauce. These Voodoo Cajun Fries are a must-share!

Prep Time
10 Minutes
Cook Time
30 Minutes
Total Time
40 Minutes
By: Patricia


Difficulty: Intermediate

Cuisine: Cajun-American

Yield: 8 Servings

Dietary: Vegetarian

Ingredients

→ Main Ingredients

01 6 medium-sized russet potatoes
02 1-2 tbsp of Cajun spice blend
03 ¼ cup ranch dressing, plus extra for dipping
04 2 tbsp olive oil (extra virgin)

→ Creamy Cheese Sauce

05 2 tablespoons all-purpose flour
06 ⅔ cup whole milk
07 2 tablespoons unsalted butter
08 2 cups cheddar, shredded

Instructions

Step 01

Rinse the potatoes well and dry them with a napkin. Peel off the skin and chop into chunky sticks about ¾ inch wide and 3 inches long.

Step 02

Add 3 tablespoons of salt into one quart of simmering water. Set the potatoes in a steamer basket or colander above the water and cover them. Let them gently steam for 10-12 minutes—you're looking for a knife to slide in without resistance, but don't overcook or they'll break apart.

Step 03

Place the steamed potatoes in a big bowl. Pour the olive oil over them and toss carefully. Make sure they're oiled evenly.

Step 04

Grab a nonstick baking sheet and lay the fries on it in a single layer. Bake at 450°F for 10 minutes, then turn the tray so the fries cook evenly. Continue baking another 5-10 minutes, keeping an eye on them so they don't over-brown.

Step 05

While those fries bake, whip up the cheese sauce. Warm butter over medium heat in a pot, then thoroughly mix in the flour and milk until smooth. Toss in the shredded cheddar and stir until melted and creamy.

Step 06

Grab the fries from the oven and sprinkle Cajun seasoning on top. Toss to coat. Drizzle ranch dressing and pour over ¼ cup cheese sauce. Serve hot with extra cheese sauce on the side for dipping!

Notes

  1. Baked Wingstop-inspired Louisiana Voodoo Fries are a game day favorite! They're crunchy, topped with Cajun spices, cheesy sauce, and a ranch drizzle, offering a flavorful twist that's lighter than fried ones.
  2. Peeling the potatoes before cooking is the key. By steaming them first and then baking, you'll achieve crispy fries with a fluffy center.
  3. Use the toppings sparingly if you're new to them. Cajun seasoning has quite a strong kick that can overshadow the other flavors if you overdo it.
  4. Got leftovers? Reheat by spreading out the fries on a baking tray and placing them in a 380°F oven for about 15 minutes. Keep an eye on them so they don't burn!

Tools You'll Need

  • Tray for baking
  • Steamer or colander
  • Small saucepan
  • Spoon with slots
  • Large mixing bowl

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy products like cheese, milk, and ranch dressing
  • Includes gluten from the flour used in the sauce

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~