Cheesy BBQ Fries with Ranch (Printable Version)

Crispy BBQ-seasoned fries topped with melted cheddar and served with creamy homemade ranch dip for dipping.

# What You'll Need:

→ Fries

01 - 28 oz frozen French fries
02 - 2 tablespoons olive oil
03 - 2 teaspoons BBQ seasoning blend

→ Toppings

04 - 1.5 cups shredded cheddar cheese
05 - 2 spring onions, thinly sliced

→ Homemade Ranch Dip

06 - 0.5 cup mayonnaise
07 - 0.5 cup sour cream
08 - 1 tablespoon fresh chives, finely chopped
09 - 1 tablespoon fresh parsley, finely chopped
10 - 1 teaspoon dried dill
11 - 1 garlic clove, minced
12 - 1 teaspoon lemon juice
13 - 0.5 teaspoon onion powder
14 - 0.25 teaspoon salt
15 - 0.25 teaspoon black pepper

# Directions:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Toss frozen fries with olive oil and BBQ seasoning until evenly coated. Spread fries in a single layer on the prepared baking sheet.
03 - Bake fries for 25 to 30 minutes, flipping halfway through, until golden and crispy.
04 - While fries bake, combine mayonnaise, sour cream, chives, parsley, dill, minced garlic, lemon juice, onion powder, salt, and black pepper in a bowl. Mix thoroughly and refrigerate until ready to serve.
05 - Remove baked fries from oven and immediately sprinkle shredded cheddar cheese evenly over the top. Return to oven for 2 to 3 minutes until cheese is melted and bubbly.
06 - Transfer cheesy fries to a serving platter and sprinkle with sliced spring onions.
07 - Serve hot with homemade ranch dip on the side.

# Expert Advice:

01 -
  • It uses frozen fries, so theres no peeling or slicing, just toss and bake.
  • The homemade ranch tastes leagues better than bottled and takes two minutes to whisk together.
  • You can prep the dip ahead and bake the fries right before guests arrive.
  • The BBQ seasoning gives the fries a smoky edge that makes them taste like they came off a grill.
02 -
  • Dont overcrowd the baking sheet or the fries will steam and turn soggy instead of crispy.
  • If your oven runs cool, add an extra 5 minutes to the bake time and check for that deep golden color.
  • Let the dip sit in the fridge for at least 10 minutes so the dried dill can hydrate and the garlic mellows out.
  • Use parchment paper, not foil, or the fries might stick and tear when you flip them.
03 -
  • Make a double batch of ranch and store it in a jar for up to a week, it gets even better as it sits.
  • If youre reheating leftover fries, spread them on a sheet and bake at 200°C for 5 minutes to crisp them back up.
  • For a smoky twist, add a pinch of smoked paprika to both the fries and the ranch.
  • Let the fries cool for just a minute before serving so the cheese sets slightly and doesnt slide off.
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