Cheesy BBQ Fries with Ranch (Printer-friendly)

Crispy BBQ-seasoned fries loaded with melted cheddar and served with cool, creamy homemade ranch dip.

# 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 your oven to 425°F and line a baking sheet with parchment paper.
02 - Toss the 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 25–30 minutes, flipping halfway through, until golden and crispy.
04 - While fries bake, combine mayonnaise, sour cream, chives, parsley, dill, garlic, lemon juice, onion powder, salt, and pepper in a bowl. Mix well and refrigerate until ready to serve.
05 - Once fries are crispy, remove from the oven and immediately sprinkle shredded cheddar cheese evenly over the top. Return fries to the oven for 2–3 minutes, or until cheese is melted and bubbly.
06 - Transfer fries to a serving platter. Sprinkle with sliced spring onions.
07 - Serve hot with a side of homemade ranch dip.

# Expert Advice:

01 -
  • It comes together in under 40 minutes with almost zero fuss, yet tastes like you've been cooking all day.
  • The homemade ranch dip is so creamy and alive with herbs that store-bought versions feel like cardboard in comparison.
  • Crispy fries, melted cheese, and that smoky BBQ kick create a flavor combination that works whether you're feeding a crowd or eating alone at midnight.
02 -
  • Don't skip flipping the fries halfway through, or one side will stay soft while the other burns, which happened to me exactly once and taught me a hard lesson about patience.
  • Add the cheese immediately after baking while the fries are still hot, because if they cool even a little, the cheese won't melt properly and you'll end up with clumpy, disappointing cheese shreds.
  • Make the ranch dip at least 30 minutes ahead so the flavors have time to get acquainted, it tastes noticeably better cold and well-blended than fresh from the spoon.
03 -
  • If your cheese isn't melting evenly, your oven might be running cool, so consider investing in an oven thermometer, it's the cheapest way to eliminate cooking frustration.
  • Make extra ranch dip and keep it in the fridge for up to three days, it becomes even more flavorful as the herbs continue to wake up and blend together.
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