Pin it
These loaded Louisiana Voodoo Fries take regular frozen fries to a whole new level with a zesty spice blend, creamy homemade cheese sauce, and cool ranch drizzle. They're the ultimate crowd-pleaser for watching sports or serving as a knockout side that packs tons of flavor with hardly any fuss.
I whipped these up during a football game get-together and they were gone before halftime. My brother-in-law is so hooked he now calls me before visits to make sure I've got everything to make them.
Ingredients
- Frozen French fries: They're the foundation and save you loads of time while still turning out crispy and tasty
- Brown sugar: Gives a hint of sweetness that works wonders with all the savory spices
- Garlic powder and onion powder: Add richness without needing to peel or chop anything
- Chili powder and paprika: Bring that Louisiana flair that makes these fries stand out
- Ranch dressing: Adds a cool, tangy kick that balances out the rich cheese sauce perfectly
- Butter and flour: Come together to make the base for a silky-smooth cheese sauce
- Medium cheddar cheese: Grate it yourself for the creamiest sauce possible since packaged shredded cheese has stuff in it that can make your sauce clumpy
Straightforward Directions
- Get Your Oven Ready:
- Heat your oven to whatever temperature the fries package says usually somewhere around 400°F to 450°F. Cover two baking sheets with foil and give them a good spray with cooking oil. Using two sheets lets air flow better so your fries get crispier all around.
- Mix Up Your Spices:
- Grab a small bowl and mix together all your seasonings brown sugar, garlic powder, onion powder, chili powder, paprika, salt, and pepper. Put a pinch aside to sprinkle on top at the end for an extra flavor pop.
- Get Those Fries Ready:
- Spread your frozen fries out on both sheets don't pile them up. Scatter your spice mix over everything, then toss them around so they're all coated. Make sure they're in one layer when you're done.
- Cook Until Golden:
- Bake according to the package usually about 20-25 minutes. Swap the pans around halfway through. You want them golden and crisp before taking them out.
- Start Your Cheese Sauce:
- While the fries are baking, melt butter in a pan over medium-low heat until it's bubbly but not brown. Stir in flour and keep whisking for a minute or two.
- Make It Creamy:
- Pour milk in slowly while you keep whisking. Let it bubble gently for 3-4 minutes until it thickens up a bit.
- Melt In The Cheese:
- Turn the heat down to low and add a handful of cheese at a time, letting each batch melt before adding more. Keep going until it's all smooth and velvety.
- Put It All Together:
- On a warm plate, pile up 1/4 of the hot fries, pour about 1/4 cup of warm cheese sauce over them, and drizzle about 1 tbsp ranch in a zigzag. Sprinkle with that little bit of seasoning you saved if you want.
Pin it
I love the chili powder most in this mix. My grandma from Louisiana always told me good seasoning should "wake up your taste buds without setting them on fire" and that's exactly what happens here. I brought these to our family reunion last summer and my quiet uncle nearly ate half the batch by himself!
Keeping Leftovers
These fries taste best right out of the oven, but you can keep any extras in a sealed container in the fridge for a couple days. When you want to eat them, heat them back up on a baking sheet at 375°F for about 5-7 minutes until they're hot and crispy again. Don't use the microwave unless you want soggy fries.
Make It Your Own
Turn these fries into a full meal by throwing on some protein. They're amazing topped with pulled pork, shredded chicken, or taco-seasoned beef. If you're feeling fancy, add some cajun shrimp on top for a real Louisiana twist.
Louisiana Roots
These Voodoo Fries take their cues from Louisiana's amazing food culture, which mixes French, Spanish, African, and Caribbean cooking styles. The smoky spices with that touch of sweetness shows off the rich flavor combos you'll find in both Cajun and Creole dishes.
Pin it
Dig into these tasty fries and bring some Louisiana magic to your dinner table tonight!
Frequently Asked Questions
- → Can I use fresh potatoes for this?
Absolutely! Cut the potatoes into thin strips, season them, and bake or fry until golden before adding the toppings.
- → What if I don’t have ranch?
No ranch? Try sour cream, garlic aioli, or any tangy, creamy dressing as a substitute.
- → How do I thicken a runny cheese sauce?
If it’s too thin, stir it over heat a little longer. Don’t dump in more cheese all at once or it might clump up.
- → Can I prepare the fries ahead?
Make the fries in advance, but wait to add the toppings so they stay crispy. Quickly reheat in the oven when ready.
- → Is there a way to make this vegan?
Go vegan by swapping in plant-based cheese, butter, and milk for the sauce, and use vegan-friendly ranch dressing.
- → What extras can I put on top?
Elevate the dish with bacon crumbles, green onions, jalapeños, or shredded chicken—totally up to you!