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Louisiana Voodoo Fries (Wingstop Copycat) Recipe

Louisiana Voodoo Fries (Wingstop Copycat) Recipe
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These Louisiana Voodoo Fries (Wingstop Copycat) combine crispy golden russet fries with a bold, spicy, and smoky homemade seasoning. Perfect for snacking or as a side, they deliver authentic Louisiana flavors with an easy double-fry technique and customizable heat levels to satisfy any spicy craving.

Ingredients

Scale

Main Ingredients

  • 3 large Russet Potatoes
  • Vegetable or Canola Oil for frying (enough to deep fry)

Voodoo Seasoning Blend

  • 1 tablespoon Smoked Paprika
  • 1 teaspoon Cayenne Pepper (adjust to taste)
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper

Optional Toppings

  • Parmesan Cheese, grated (optional)
  • Freshly chopped green onions or parsley for garnish (optional)

Instructions

  1. Prepare and Cut the Potatoes: Wash and peel 3 large russet potatoes. Cut them into even sticks about 1/4 to 1/2 inch thick for consistent cooking and perfect crispiness.
  2. Soak the Fries: Soak the cut fries in cold water for at least 30 minutes to remove excess starch, helping achieve a crispy exterior when cooked.
  3. Dry the Potatoes Thoroughly: Drain the potatoes and pat them completely dry with a clean kitchen towel or paper towels to remove surface moisture and avoid splattering during frying.
  4. Fry the Potatoes (First Fry): Heat oil in a deep fryer or large pot to 300°F (150°C). Fry the potatoes in batches for about 3-4 minutes until soft but not browned. Remove and drain on paper towels.
  5. Mix the Voodoo Seasoning: While fries cool, combine smoked paprika, cayenne pepper, garlic powder, onion powder, dried oregano, salt, and black pepper in a small bowl. Adjust seasoning amounts based on spice preferences.
  6. Fry the Potatoes Again (Second Fry): Increase oil temperature to 375°F (190°C). Fry the pre-cooked fries again in batches until golden and crispy, about 2-3 minutes. Drain excess oil well.
  7. Toss Fries in Seasoning: Immediately toss the hot fries in the prepared voodoo seasoning to ensure the spices stick perfectly. Add optional parmesan cheese if desired.
  8. Serve Hot and Enjoy: Serve these Louisiana Voodoo Fries straight away for the ultimate crispy, spicy satisfaction.

Notes

  • Double Fry Technique: The two-step frying process guarantees fries that are crispy outside and fluffy inside every time.
  • Consistent Cut Size: Cutting fries into uniform shapes ensures even cooking and perfect texture throughout.
  • Season When Hot: Toss fries in the seasoning immediately after frying so the spice blend sticks well and enhances flavor.
  • Oil Temperature Matters: Use a thermometer to maintain precise frying temperatures for the best results.
  • Use Fresh Spices: Freshly ground spices lend a more intense and aromatic flavor profile to the seasoning mix.
  • Baking Alternative: For a healthier option, toss fries with oil and seasoning, then bake at 425°F (220°C) until crispy, turning once halfway through.
  • Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in oven or air fryer at 400°F (200°C) for 5-7 minutes to restore crispiness.
  • Freezing Fries: Freeze pre-cooked fries after the first fry in a single layer; fry directly from frozen when ready.

Nutrition

Keywords: Louisiana Voodoo Fries, Spicy Fries, Crispy Fries, Wingstop Copycat, Cajun Fries, Southern Fries, Fried Potatoes

Find it online: https://eazyum.com/louisiana-voodoo-fries-wingstop-copycat-recipe/