I’ve always been fascinated by bold, flavorful snacks that deliver a perfect punch with every bite. Louisiana Voodoo Fries are one of those dishes that instantly grab your attention and never let go. Inspired by the famous Wingstop recipe, these fries are crispy, spicy, and loaded with a unique Cajun-inspired seasoning that keeps me coming back for more. Making this recipe at home lets me recreate that irresistible flavor without the need to order takeout.
What I love about Louisiana Voodoo Fries is their versatility. Whether served as a snack, side dish, or part of a casual meal, they fit every occasion. They pair well with everything from burgers to grilled chicken, or simply enjoyed on their own. Plus, you can easily adjust the spice level to suit your taste, making this recipe perfect for both spice lovers and those who prefer milder flavors.
Another great aspect of this recipe is how affordable it is. Using simple ingredients like potatoes, seasoning spices, and turkey bacon (a flavorful substitute for traditional bacon) makes it budget-friendly without sacrificing taste. You don’t need fancy or expensive items—just pantry staples and a few fresh ingredients to whip up this addictive snack.
For this recipe, you’ll need basic yet flavorful ingredients: fresh potatoes to make crispy fries, a blend of Cajun spices for that iconic Voodoo seasoning, turkey bacon for a smoky touch, garlic powder, paprika, cayenne pepper for heat, and some chicken ham for extra savoriness. A bit of olive oil helps crisp the fries perfectly. This recipe focuses on delivering authentic flavor using accessible ingredients anyone can find.
Louisiana Voodoo Fries (Wingstop Copycat)
Preparing Louisiana Voodoo Fries at home is simpler than you might think. The key to achieving the perfect crispy texture lies in cutting the potatoes evenly and seasoning them well. I start by selecting firm, fresh potatoes and washing them thoroughly. Then, I slice them into uniform fries, about a quarter-inch thick, to ensure they cook evenly.
Next, I soak the cut potatoes in cold water for at least 30 minutes. This step removes excess starch, which helps make the fries crispier when cooked. After soaking, I drain and pat them dry using a clean kitchen towel. Dry fries will absorb less oil and become crunchier.
For seasoning, I prepare the Louisiana Voodoo spice mix. It combines paprika, cayenne pepper, garlic powder, onion powder, salt, black pepper, and a pinch of dried oregano and thyme. These spices create the distinctive bold and smoky flavor that defines the recipe. I also add finely chopped cooked turkey bacon and diced chicken ham to the mix. These ingredients add a savory depth and a subtle smokiness without overpowering the fries.
To cook the fries, I toss them in olive oil along with the spice blend, ensuring every piece is well coated. Then, I spread them in a single layer on a baking sheet lined with parchment paper. It’s essential not to overcrowd the tray, so the fries bake evenly and crisp up nicely.
The baking process takes around 25 to 30 minutes at 425°F (220°C). Halfway through, I flip the fries to promote even browning. The aroma of the spices and turkey bacon fills the kitchen, making it hard to wait. When the fries are golden and crisp, they are ready to be served.
What makes this recipe so popular is its customizability. You can adjust the spice levels by adding more or less cayenne pepper, or include other seasonings like smoked paprika or chili powder to suit your preferences. You can also swap turkey bacon with regular chicken ham or omit it entirely for a vegetarian option. This recipe remains delicious no matter the tweaks.
Because it’s quick and straightforward, Louisiana Voodoo Fries are perfect for busy days or last-minute gatherings. They pair wonderfully with dips such as ranch dressing, spicy mayo, or even a homemade garlic aioli. I often serve them alongside grilled chicken or burgers, making any meal more exciting.
Many people appreciate this recipe for its combination of simplicity, affordability, and bold flavor. Whether you are a fan of spicy snacks or just looking to impress guests with a unique side dish, Louisiana Voodoo Fries deliver consistently satisfying results. Once you try them, they quickly become a favorite in your recipe collection.
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Louisiana Voodoo Fries (Wingstop Copycat) Recipe
Louisiana Voodoo Fries are a spicy, flavorful twist on classic fries, inspired by the Wingstop favorite. This recipe uses fresh potatoes, a robust Cajun-style spice blend, turkey bacon, and chicken ham to create a crispy, savory snack perfect for any occasion.
- Total Time: 1 hour 15 minutes
- Yield: 4 1x
Ingredients
- 4 large fresh potatoes, washed and cut into fries
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (adjust to taste)
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt and black pepper to taste
- 3 slices cooked turkey bacon, finely chopped
- 2 slices chicken ham, diced
Instructions
- Wash and peel the potatoes if desired. Cut them into uniform fries about ¼ inch thick.
- Soak the cut fries in cold water for at least 30 minutes to remove excess starch.
- Drain the potatoes and pat them completely dry with a clean towel.
- In a large bowl, combine olive oil, paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, salt, and black pepper. Mix well.
- Add the dried fries to the bowl and toss thoroughly until all pieces are evenly coated with the seasoning mix.
- Stir in the chopped turkey bacon and diced chicken ham.
- Spread the fries in a single layer on a baking sheet lined with parchment paper, avoiding overcrowding.
- Preheat the oven to 425°F (220°C). Bake the fries for 25 minutes.
- After 12–15 minutes, flip the fries to promote even cooking and crisping.
- Continue baking until fries are golden brown and crispy.
- Remove from the oven and let cool slightly before serving.
Notes
Soaking the potatoes is crucial for achieving maximum crispiness.
Adjust the cayenne pepper to control spice level.
Use fresh spices for the best flavor.
Ensure fries are spread evenly on the baking sheet to avoid steaming.
For a vegetarian version, omit the turkey bacon and chicken ham.
- Prep Time: 45
- Cook Time: 30
FAQs
Q: Can I use frozen fries instead of fresh potatoes?
A: Yes, you can use frozen fries, but fresh potatoes tend to yield a crispier and more flavorful result with the homemade seasoning.
Q: How spicy are Louisiana Voodoo Fries?
A: They have a medium level of spiciness thanks to cayenne pepper. You can adjust the amount to make them milder or hotter.
Q: Can I bake these fries instead of frying?
A: Absolutely. Baking at a high temperature with olive oil results in crispy fries without the extra oil from frying.
Q: What can I use instead of turkey bacon or chicken ham?
A: You can omit the meat or substitute with vegetarian smoked bacon alternatives if preferred.
Q: How long can I store leftover fries?
A: It’s best to consume them fresh, but leftovers can be refrigerated for up to 2 days and reheated in an oven to retain crispiness.
Q: Can I make the spice mix in advance?
A: Yes, preparing the seasoning blend ahead saves time and enhances convenience for future recipes.
Q: Are these fries gluten-free?
A: Yes, the recipe uses natural ingredients without gluten-containing additives.
Q: What dips pair well with Louisiana Voodoo Fries?
A: Ranch dressing, spicy mayo, garlic aioli, or even a simple ketchup complement the fries beautifully.
Q: Can I add cheese on top?
A: Yes, sprinkling shredded cheddar or mozzarella while the fries are hot is delicious and adds richness.
Q: Do I need any special equipment to make this recipe?
A: No special tools are required; a sharp knife, baking sheet, and oven suffice.