I tested 10 different chef-recommended ways to make frozen French fries taste better to find out which ones I’d want to try again.
One method that worked well was baking the fries on an open wire rack instead of using a baking sheet. This gave them a nice, crispy texture and if you use seed oil free frozen fries they can be healthy, too.
I also found that seasoning and salting the fries right after taking them out of the oven helped the flavors stick better.
Even though frozen fries are often thought of as a last-minute meal option, the right cooking method and the addition of toppings can turn them into a complete dinner or a delicious side dish.
To see which tips worked best, I tried several ideas shared by professional chefs.
Keep reading to see how each method turned out and which ones I would gladly repeat.
Picking the Right Type of Fry
Right from the start, I knew it was important to choose the right type of frozen fries.
For all the hacks I tested, I used the same kind of fries: Ore-Ida’s golden crinkle-cut fries. They had a crispy outside and soft inside.
I picked the crinkle-cut fries because the ridges helped the salt and seasonings stick better. Also, the thicker cut was great for holding sauces and toppings.
If a method didn’t specify a cooking style, I baked the fries in the oven at 425°F for about 30 to 35 minutes on parchment paper. This helped keep them from sticking to the pan.
Trying a Wire Rack Instead of a Baking Sheet
One of the cooking methods I tested was suggested by RJ Harvey, a chef and culinary director at Potatoes USA. He previously told Business Insider that baking frozen fries on a wire rack allows hot air to circulate better, leading to more even cooking.
I had never tried this before, but I found that using a wire rack made a big difference. The fries came out crispier and cooked more evenly compared to when they were spread on a pan.
When I bit into them, they had a nice crunch and a golden-brown color. This is a method I would definitely use again.
Using an Air Fryer for Crispier Fries
Chef Lauren Koeppe, who started Create Hospitality, recommended using an air fryer. She said to cook the fries at 400°F for 12 to 14 minutes, tossing them halfway through.
My air fryer only goes up to 390°F, so I cooked the fries for about 15 minutes, flipping them around the seven-minute mark.
The result was crispy fries with crunchy edges. This was the easiest method overall, and I didn’t have to deal with foil or stuck fries.
The only downside was that I couldn’t cook very many at once. So while it’s perfect for a single serving, it wouldn’t be my choice if I needed a big batch for a group. I would also make sure to preheat the air fryer beforehand.
Salting the Fries Right After Baking
Koeppe also said that salting fries as soon as they come out of the oven helps lock in flavor.
For this test, I used finely ground salt. The smaller grains stuck to the fries better than the kosher salt I usually use.
Tossing the hot fries with the fine salt in a bowl gave them a nice, even coating. The salt clung to the oily surface, especially in the crinkle-cut ridges.
This is something I’ll continue doing. It made a noticeable difference and doesn’t work as well if the fries have cooled down.
Adding Seasonings and Spices for More Flavor
Koeppe also shared that adding seasoning can take fries to the next level. She suggested using garlic powder, rosemary, seasoned salt, olive oil, or truffle oil.
I didn’t have truffle oil, but I used olive oil and seasonings to give my fries more flavor.
I started with garlic salt for a simple version of garlic fries, and they turned out great.
If you want to go further, you can mince fresh garlic, mix it with olive oil, and coat the fries before baking them.
I also tried other seasoning mixes. I found that almost any seasoning I like works well on crispy fries.
To add some spice, I used curry powder, chili powder, and salt. The fries had a bold, layered flavor that I think anyone who enjoys curry would like.
Even seasonings not made for fries, like a chipotle-Parmesan blend meant for corn, worked well. The cheesy, zesty taste made the fries really stand out. I’ll definitely keep experimenting with different seasonings in the future.
Turning Fries into a Full Meal With Toppings
Chef Jose Mendoza from the Great Oak Steakhouse shared that topping fries can turn them from a side into a main course.
He recommended using a French-onion-soup-style gravy with Gruyere and mozzarella cheese.
I couldn’t find the exact gravy, so I used canned French onion soup. I boiled it and thickened it with a mix of cornstarch and water. Then I poured it over the fries and added mozzarella cheese, melting it in the microwave.
This dish was rich and comforting. The cheese melted nicely into the gravy and fries. It was filling and perfect for a cold day.
It took a bit more time to make, but I would definitely do it again.
Chili and Cheese Topped Fries
Next, I tried topping my fries with a can of chili and some melted cheese. This turned into a full meal.
The beans, meat, and savory flavors in the chili worked really well with the crispy fries.
Every cheesy bite was delicious. This is also a great budget-friendly meal idea since all I needed were frozen fries, cheese, and a can of chili.
It’s also a good option if you want something similar to the French-onion version but with less effort and a bit of meat.
Sloppy Joe Fries
I took the idea even further by making a sloppy-Joe-style topping. I cooked pieces of stew meat and mixed them with a can of sloppy Joe sauce.
The meat and sauce added bold flavor and went great with the crispy fries. It was simple to make, although it did take more effort since I cooked the meat from scratch.
Of the three loaded fry recipes I tried, this one took the most work, but it was still something I’d consider making again.
Making a Breakfast Fry Dish
Chef Mendoza also suggested using fries to make a tasty breakfast dish.
Since I had salsa and jalapeños, I made a version with a Mexican twist.
I cut and cooked the fries in a pan as instructed, then added salsa, shredded cheese, and a bit of fajita seasoning.
After mixing everything together and sautéing it, I topped the fries with more salsa and jalapeños.
The result was a flavorful breakfast dish. It would’ve been even better with scrambled eggs and warm tortillas. I’ll definitely make this again.
Adding Acidic Toppings Like Hot Sauce and Pickles
Chef Harvey said acidic ingredients help bring out the flavor of fries. He mentioned hot sauce, vinegar, pickles, and citrus juice.
I lightly sprayed the fries with hot sauce, as too much could make them soggy. The spice added a nice kick.
I also tried eating the fries with pickles. The crunchy, sour pickles paired well with the salty fries — kind of like dill-flavored potato chips.
This combo was a hit, and I’d gladly use hot sauce or pickles with fries again.
Beer-Battered Fries for Extra Crunch
Chef Mendoza also recommended beer-battering fries for more crunch and flavor. He said to use a light batter with Cajun seasoning.
I made a simple batter with flour, egg, beer, and seasoning. I coated the fries and fried them until crispy.
They turned out extra crunchy, with a nice seasoned flavor. However, it took more time and effort, so I probably wouldn’t do this often unless I was really craving it.
My Favorite Tricks for Better Frozen Fries
Frozen fries are tasty on their own, but with the right toppings, they can become something special.
These chef-approved tips were easy to follow and didn’t require much cooking skill.
What stood out most was how toppings could turn fries into easy, filling meals.
Of all the recipes I tried, my top picks were the chili cheese fries, French-onion fries, and the breakfast version.
These ideas made frozen fries feel fun, creative, and perfect for quick and satisfying dinners.
