Healthier Copycat Wingstop Louisiana Voodoo Fries (Print version)
Crispy baked fries tossed in Cajun seasoning and topped with a lighter cheese sauce and ranch drizzle, a healthier take on the Wingstop favorite.
# Ingredients:
For the fries
01 -
2 lb (900 g) russet potatoes, peeled and cut into 1/2-inch fries
02 -
2 tablespoons olive oil
03 -
1 to 2 tablespoons Cajun seasoning
04 -
Salt to taste
For the lighter cheese sauce
05 -
1 tablespoon butter
06 -
1 tablespoon all-purpose flour
07 -
3/4 cup (180 ml) skim or low-fat milk
08 -
3/4 cup (85 g) shredded sharp cheddar cheese
09 -
1/4 teaspoon smoked paprika
10 -
1/4 teaspoon hot sauce (optional)
For topping
11 -
3 tablespoons light ranch dressing
12 -
2 tablespoons sliced pickled jalapeños
13 -
1 tablespoon sliced green onions
# Instructions:
01 -
Place cut potatoes in a steamer basket over simmering water. Cover and steam for 10 minutes until just tender but not falling apart.
02 -
Transfer hot fries to a bowl. Drizzle with olive oil and toss gently. Spread in a single layer on a nonstick baking sheet without overcrowding.
03 -
Roast at 450°F (230°C) for 20 to 25 minutes, flipping once, until golden and crisp at the edges.
04 -
While hot, toss the baked fries with Cajun seasoning and a pinch of salt.
05 -
Melt butter in a small saucepan over medium heat. Whisk in flour and cook 30 seconds. Whisk in milk and stir until smooth and bubbling, 2 to 3 minutes. Remove from heat and stir in cheddar, smoked paprika, and hot sauce until melted.
06 -
Pile fries in a serving dish. Drizzle with warm cheese sauce and ranch dressing. Top with jalapeños and green onions. Serve immediately.
# Good to know:
01 -
Best served immediately while the fries are crisp.
02 -
Reheat bare fries in a 400°F oven for 8 to 10 minutes.