Louisiana Voodoo Fries (Wingstop Copycat) Pressure Cooker Recipe
A delicious copycat recipe, these Louisiana Voodoo Fries are topped with seasoning, cheese sauce and ranch. The perfect combination to enjoy any time.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 28-32 ounces Frozen French fries these are your base and gotta be frozen for that crunch
- 1 ½ teaspoons Brown sugar to add that hint of sweet heat that kicks up the spice
- ¼ teaspoon Garlic powder brings savory depth without overpowering
- ¼ teaspoon Onion powder kinda enhances all those spicy flavors nicely
- ¼ teaspoon Chili powder for that warm, smoky punch that screams Louisiana
- ¼ teaspoon Paprika adds color and a bit of earthiness
- ¼ teaspoon Salt gotta balance out the seasoning
- ¼ teaspoon Pepper
- 4 Tablespoons Ranch dressing plus more for dipping, creamy and cooling against the spice
- 2 Tablespoons Butter melts smooth and carries all those spices into the fries
- 2 Tablespoons Flour for making a creamy cheese sauce later
- ⅔ cup Milk for making a creamy cheese sauce later
- 2 cups Medium cheddar cheese freshly shredded so it melts just right
Instructions
Instructions
- Preheat the oven based on your frozen fries package directions. You can’t skip this – it helps get that golden crisp base the pressure cooker can’t produce alone.
- Spread your frozen fries out evenly on a baking sheet. You don’t want ’em piled up or you lose the crisp edges. Bake those fries as the package says, usually around 20 to 25 minutes until they’re golden and looking dang good.
- While the fries bake, melt butter in a small saucepan over medium heat. Stir in brown sugar, garlic powder, onion powder, chili powder, paprika, salt, and pepper. This spicy butter mix is what spices up your fries big time.
- Once the fries are done, pull them from the oven and drizzle that seasoned butter over ’em. Toss gently so every fry gets some love from the buttery spice mix.
- Transfer the fries to your pressure cooker pot. Pour in the ranch dressing over the fries, then seal the lid with the sealing ring snug and set the valve to sealing. You’re gonna pressure cook ’em just a bit to soak in flavors real good.
- Set your cooker to high pressure for 3 minutes and wait for the valve hiss and pressure build. After that cook time, let it do a natural release for 5 minutes then a slow release for the rest. Once pressure’s down, open lid carefully and sprinkle shredded cheddar all over. Close lid again just to melt cheese for a minute or two without pressure. Serve right away with extra ranch on the side, and enjoy!
Notes
Serve immediately with more cheese sauce, ketchup, and ranch for dipping, if desired.