Are you addicted to Wingstop fries? Great news, you never have to stand in line again thanks to this copycat recipe!
Crisp, juicy, tender, and insanely yummy, these perfectly seasoned spuds are spot-on.
Plus, this method is super easy. So, there’s no need to head out for fast-food.
Copycat Wingstop French Fries
There’s no other word to describe Wingstop French Fries but sublime. Yes, they’re that good!
They’re tender on the inside and oh-so-crunchy on the outside. And the flavor? It’s bursting with the perfect balance of spices and sugar.
They’re hands down my favorite fries!
Just a word of caution, though: these fries are incredibly addictive. It’s almost impossible to limit yourself to just one serving.
How to Cut Potatoes Into Fries
The key to the best-tasting homemade fries is to slice the potatoes yourself. Do not rely on pre-cut, frozen potatoes here. Believe me, those fries won’t be nearly as good.
If you do it yourself, you’ll get fresh and crisp fries your kids will surely love. Don’t panic, because it’s not that difficult.
The easiest way to do it is to use a mandoline or a French fry cutter. That way, you get evenly sliced potatoes all the time.
Just push the potato, whether peeled or not, onto the safeguard and slide it up and down against the mandoline.
If you don’t have a cutter available, you can always use a trusty knife. A sharp chef’s knife is more than capable of doing the job!
Start by plopping the potato on its side on a cutting board. Cut off the bottom of the potato to get a flat-bottom surface.
Then slice the potato lengthwise into even slices. Stack a few slices on top of each other, then slice them again in the opposite direction to form strips. Repeat with the remaining slices.
Slice them according to however thick or thin you want them – as long as you make uniform slices, you’re okay.
Tips & Tricks for the Best Seasoned Fries
Want perfectly crispy and tender fries? Just follow these tips:
- Choose your spuds wisely. Russet potatoes work best. They’re dense and contain little water, making them super crispy when fried. Avoid waxy potatoes varieties. These guys have lots of moisture, which yield hollow fries.
- Pick the right oil. You want one with a high smoke point to avoid burning your potatoes. Also, use a neutral flavored oil so it won’t affect the taste of your fries. I recommend canola oil, vegetable oil, peanut oil, or safflower oil.
- Use a frying thermometer. That way, you can keep track of the oil’s temperature to ensure the fries cook right.
- Dry your potatoes well. It helps avoid oil splatter. Also, this will ensure each tender spud crisps up nicely.
- Bake soggy fries. If your fries turn soggy, pop them in the oven. Just bake at 400 degrees Fahrenheit for 5-10 minutes.
- Make them extra crispy. Just double fry! Frying the potatoes once will form moisture, which can make them less crispy. Frying them again will take care of the problem.
- Can’t stand frying? Just pop your spuds in the oven. Bake them for 25-30 minutes at 425 degrees Fahrenheit. Baked fries are an effortless and healthy treat. You can also cook them in the air fryer to make them oil-free.
Flavor Variations
These Wingstop fries are just the start! You can doctor them up any way you like for one legendary bite.
Here are some of my favorite flavor variations:
- Cheese Fries – Who doesn’t love their spuds covered in cheese! Simply coat your cooked fries with shredded cheddar. Then, bake until the cheese melts. The kids will love this!
- Spicy Chipotle Fries – For the adults, you can also season the fries with spices. I use a blend of chipotle, chili, and garlic powder for more flavor.
- Chili Cheese Fries – Want chili cheese fries? Just spoon over thick chili on your cheese fries. Yum!
- Taco Seasoned Fries – Give your fries a Mexican flair with seasoning. Blend a teaspoon of paprika, cumin, chili powder, and salt. Also add half a teaspoon of oregano, onion, and garlic powder. Or, use taco seasoning!
- Cajun Fries – Do you love Cajun food? Me too! Season your fries with garlic powder, paprika, onion powder, cayenne pepper, dried oregano, dried thyme, salt, and pepper.
How to Make Wingstop Fries
It’s not as complicated as you think! Here’s how to make fries a la Wingstop.
Wingstop Fries Recipe
6
servings200
kcalIngredients
4 large Russet potatoes
Lawry’s seasoned salt
A pinch of granulated sugar
Vegetable oil
Instructions
- Rinse the potatoes and scrub the skins. Scoop out the eyes and rotten parts, if any. Peel if desired.
- Slice the potatoes with a knife or a mandoline into matchsticks. Pick your desired thickness, but be sure to make uniform slices.
- Soak the potatoes in cold water for at least 30 minutes to 2 hours. This process will remove some of the starches in the potatoes, making them crispy when fried.
- Drain the potatoes and pat them dry thoroughly with paper towels.
- Pour 3 inches deep of oil into a large pot. Let the oil heat to 325 degrees Fahrenheit.
- Drop a third of the potato strips into the pot and cook for 4-5 minutes. Repeat for the remaining strips.
- Increase the heat to 375 degrees Fahrenheit. Place a third of the cooked potatoes in the pot and refry for another 1 to 3 minutes, or until golden brown. Repeat for the remaining strips.
- Place the cooked potatoes onto a plate lined with paper towels.
- Season the fries with Lawry’s seasoned salt and granulated sugar.
