Louisiana Voodoo Fries Wingstop (Print Version)
# Ingredients:
→ Fries
01 -
4 russet potatoes, peeled and cut into fries
02 -
2 tablespoons olive oil
03 -
Salt to taste
→ Cajun Seasoning
04 -
1 teaspoon cayenne pepper
05 -
1 teaspoon black pepper
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
1 teaspoon paprika
09 -
1/2 teaspoon brown sugar
10 -
1/2 teaspoon chili powder
→ Cheese Sauce
11 -
2 tablespoons butter
12 -
2 tablespoons all-purpose flour
13 -
1 cup whole milk
14 -
1 cup medium cheddar cheese, shredded
→ Toppings
15 -
1/4 cup ranch dressing (optional)
16 -
Chopped green onions for garnish (optional)
# Instructions:
01 -
Peel and cut the russet potatoes into fries. Pat them dry with a paper towel to remove moisture.
02 -
Preheat oven to 230°C. Arrange potatoes in a single layer on a baking sheet. Drizzle with olive oil and bake for 25 minutes. Flip and bake another 25 minutes until golden and crispy.
03 -
In a small saucepan, melt butter over medium heat. Stir in flour to form a roux. Gradually whisk in milk until smooth. Add shredded cheddar cheese and stir until melted and creamy.
04 -
Mix cayenne pepper, black pepper, garlic powder, onion powder, paprika, brown sugar, and chili powder in a bowl.
05 -
Arrange baked fries on a serving platter. Drizzle with warm cheese sauce, sprinkle Cajun seasoning, and optionally top with ranch dressing and green onions.
# Notes:
01 -
Double-fry fresh potatoes for crispier fries by frying once at 160°C and again at 190°C.
02 -
Grate your own cheese for a smoother, creamier cheese sauce.