Description
A flavorful copycat recipe of Wingstop’s Louisiana Voodoo Fries, featuring crispy fried potatoes topped with cheese, jalapeños, green onions, and bacon.
Ingredients
Scale
- 2 pounds russet potatoes
- 1 cup all-purpose flour
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- 1 cup buttermilk
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup sliced jalapeños
- 1/4 cup chopped green onions
- 1/4 cup crumbled bacon
- Vegetable oil for frying
Instructions
- Cut the potatoes into fries and soak them in cold water for 30 minutes.
- Drain the fries and pat them dry with a paper towel.
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- In a bowl, mix flour, Cajun seasoning, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper.
- Dip the fries in buttermilk, then coat them with the seasoned flour mixture.
- Fry the coated fries in batches until golden and crispy, about 5-7 minutes per batch.
- Drain the fries on a paper towel-lined plate.
- Transfer the fries to a serving dish and top with shredded cheddar cheese, Monterey Jack cheese, jalapeños, green onions, and bacon.
Notes
- For extra crispiness, double-fry the potatoes by frying once at 325°F (160°C) for 3-4 minutes, then again at 375°F (190°C) for 2-3 minutes.
- Adjust the cayenne pepper to control the spice level.
- Serve immediately for the best texture.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Louisiana Voodoo Fries, Wingstop Copycat, Cajun Fries, Spicy Fries, Cheese Fries