Copycat Wingstop Ranch and Fries
Crispy seasoned fries with creamy homemade ranch dipping sauce
Golden crispy fries paired with a cool, herby ranch sauce that perfectly replicates the Wingstop experience at home.
Equipment
Ingredients
Ranch Sauce
mayonnaise (room_temperature)
120 ml
sour cream (cold)
120 ml
buttermilk (cold)
60 ml
garlic (minced)
2 cloves
fresh dill (chopped)
15 g
fresh parsley (chopped)
15 g
onion powder (dry)
2 g
black pepper (ground)
1 g
salt (fine)
2 g
French Fries
potatoes (peeled, cut_into_strips)
800 g
olive oil (liquid)
30 ml
salt (fine)
5 g
black pepper (ground)
2 g
Instructions
Prepare the ranch sauce base
Combine mayonnaise, sour cream, and buttermilk in a mixing bowl until smooth.
Add seasonings to ranch sauce
Mix in minced garlic, chopped dill, parsley, onion powder, black pepper, and salt until well combined.
Chill the ranch sauce
Cover and refrigerate the ranch sauce for at least 30 minutes to allow flavors to meld.
Preheat oven and prepare potatoes
Preheat oven to 220°C. Cut potatoes into even strips for uniform cooking.
Season and toss fries
Toss potato strips with olive oil, salt, and black pepper until evenly coated.
Bake the fries
Spread fries in a single layer on baking sheet and bake at 220°C for 25-30 minutes, flipping halfway through.
Serve
Serve hot fries immediately with chilled ranch sauce on the side for dipping.
Original recipe
Storage
Fries are best fresh; ranch sauce can be stored in refrigerator for up to 5 days
Notes
• Make ranch sauce ahead for better flavor development
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