12 Ways To Upgrade Frozen French Fries

Your average bag of frozen french fries comes with one straightforward instruction: cook until golden. But why settle for gold when there's a whole rainbow of flavors waiting to be explored? Whether it's red pepper flakes, orange cheddar, yellow mustard, or green onion — your fries are basically begging to satisfy every kind of palate.

Maybe you're in the mood for a globetrotting snack (bonjour, chimichurri fires) or the gravy-drenched comfort food that is poutine. Go mad scientist with spice mixes, or throw fries on the grill for smoky charisma. From curry-spiked ketchup to ranch-buffalo hybrids, from loaded baked potato toppers to breakfast scramble chaos, your frozen french fries are ready and waiting for an upgrade. Just know that at the end of this rainbow, there's no pot of gold. But you will find golden fries, lots of toppings, and quite possibly the need to redefine your relationship with the ketchup bottle.

Planning to get the grill going? Invite some frozen fries to the cookout! Unlike freshly cut potatoes, which can be relatively finicky, frozen fries are chill and tend to crisp up beautifully on the grill. Just preheat the grill to a medium-high temperature. Shape heavy-duty aluminum foil into shallow bowls, using enough to space out the fries in one layer (stacking fries will lead to nothing but soggy sadness). Leave a little room at the top for steam to escape. If foil origami isn't your thing, a sprayed disposable foil pan works, too.

Place your foil creation or pan on the grill over indirect heat and close the lid. Let the fries cook for about 15 to 20 minutes, stirring after 10 minutes. The exact timing depends on fry style, foil thickness, and how impatient you are. In the last couple of minutes, you might want to add some cheese for a gooey, melty topping. Top the fries off with bacon bits, green onions, or anything else that sounds like it may tickle your taste buds.

Sometimes, it only takes a drizzle to make your fries dazzle. Once they emerge golden from the oven, they're ready for a glamorous makeover — spicy, savory, sweet, or all of the above. Bring the heat with a quick drizzle of queso and your favorite hot sauce. Mix sriracha and honey for that iconic fiery and sweet combo. Or, take a simple yet sophisticated approach with a sweet balsamic glaze. Some glazes are intense in flavor, so you may only need a light touch right before serving. We're going for an elegant drizzle, not a drowning-in-sauce disaster.

If you don't mind getting into a sticky situation, combine about 1 tablespoon each of fish sauce and oyster sauce per 2 tablespoons of honey. This sticky sauce is salty and sweet and worth every napkin you'll need. Complete the look with some sesame seeds and chili flakes. You could also brighten things up with some citrus, like a garlic lime mayo. Combine ½ cup of mayonnaise, 2 teaspoons of lime juice, 1 teaspoon of garlic powder, ½ teaspoon of lime zest, and ¼ teaspoon of fish sauce in a small bowl. Whisk until thin enough to drizzle over fries (or use a squeeze bottle if you're feeling pro-level).

And yes, fries can absolutely go sweet. Drizzle a bit of warm caramel sauce over sweet potato fries (preferably unseasoned) and you're entering dessert territory — especially when you serve them with vanilla ice cream. Whether it's spicy, savory, or sweet, your drizzled fries will be turning heads with their new look.

You know that vague directive on frozen french fry bags that suggests you "season to taste"? Well, don't mind if we do! Don't limit yourself to a basic salt shaker. There's a much wider salty world out there. Consider seasoned salt, celery salt, truffle salt, or even garlic salt for a little vampire-proof flavor.

Why not bring in the big blends? Old Bay brings a touch of coastal flair, Cajun seasoning is a reliable choice for a bit of heat, and ranch seasoning adds that perfect zest. The real fun begins when you raid your pantry like a flavor pirate. Seasonings not made explicitly for French fries work wonders. Grab that crushed red pepper leftover from pizza night, the everything bagel seasoning, or your movie night popcorn seasonings. Have fun creating your own blends — mix ranch seasoning with a buffalo wing seasoning packet, and suddenly, you have easy buffalo-ranch fries. To make seasonings stick, coat cooked fries with cooking spray and toss them in a bowl with your choice of flavors.

If you want to bring out the "French" in your fries, tarragon is the secret ingredient that takes them to the next level. This herb is a staple in French cuisine, but do tread lightly — whether fresh or dried, a little tarragon goes a long way. It's often best when mixed with other flavors, such as parsley and chives, to keep things vibrant. Tarragon also pairs well with tomato, making it a great option if you enjoy dipping your fries in ketchup.

Here's a game-changing trick that makes frozen french fries better — bake them on an oven-safe wire cooling rack. Yep, that wire rack you use when baking cookies is about to upgrade your fries. Just place the rack on a baking sheet, then arrange your frozen fries in a single, well-spaced layer. No crowding, please! Bake according to the package directions.

This setup lets hot air swoop in and surround each fry, cooking them evenly on all sides — kind of like an air fryer, but without yet another appliance cluttering your kitchen. Regular baking leaves fries wallowing in their own moisture. But when your fries aren't lounging in their own steam bath, they stay crispy instead of growing soggy. As the fries bake, any moisture they release drops down to the pan, turns into steam, and helps them crisp up even more. Atop the wire rack, the fries cook evenly, meaning every fry gets a golden tan and that crispy-on-the-outside, fluffy-on-the-inside goodness.

As your fries bake, there's no need to flip them halfway through. Since the elevated rack takes care of even cooking for you, you can sit back and relax, or maybe take the time to prep some dipping sauces. When the timer dings, enjoy fries that are so crispy and golden, you'll wonder if your oven is moonlighting as an air fryer.

Skip the drive-thru and elevate frozen French fries into fast food favorites. You can make perfect McDonald's fries with frozen shoestring fries. Even Ronald starts with frozen fries at each McDonald's restaurant, so you're in good company. The real magic happens before the fries ever hit the fryer when they get a flavorful soak. For the at-home version, it's a brine made of ice, unsalted beef stock, soy milk, and baking powder. They're then briefly refrozen, fried, and salted.

If you pledge allegiance to the palm tree cross (in other words, if you're more of an In-N-Out person), grab those same frozen fries and focus on the stuff that makes them messy. A copycat Animal Style fries recipe layers melted American cheese, grilled onions, and a tangy sauce made with mayonnaise, ketchup, pickle relish, vinegar, yellow mustard, salt, and pepper. Grab a fork to enjoy this replica from In-N-Out's Not So Secret Menu, and prepare to feel smug about skipping the 45-minute drive-thru line.

Prefer your fries with more of a sugary vibe? Don't knock it 'til you try it. Baked Wingstop-style fries also start with frozen shoestring fries. Once cooked, toss them in a blend with 1 teaspoon of granulated sugar and ½ teaspoon of all the following: brown sugar, onion powder, garlic powder, salt, and pepper. Use copycat recipes to upgrade your frozen french fries and suddenly your kitchen is the hottest fast food joint in town (no uniform required).

Sure, chili cheese fries are iconic and delicious, but they're just the beginning of hearty flavor combos. If you're looking to elevate your frozen fries from a side dish to a full-on showstopper, it's time to get creative. For an alternative flavorful mess, consider the under-the-radar hero of sloppy Joe filling. You can enjoy its usual sweet and savory goodness without having to deal with the soggy bun.

Take topping inspiration from other potatoes. Instead of a loaded baked potato, make it loaded fries with bacon bits, shredded cheese, green onions, and a dollop of sour cream. Waffle fries are especially great for this because all those little nooks and crannies love to snag toppings. Also, take non-potato inspiration, such as turning frozen fries into a makeshift pizza night. Sprinkle fries with Italian seasoning and top with marinara sauce, mozzarella, and pepperoni.

Regardless of the time of day, why not try breakfast fries? Don't let breakfast burritos have all the fun. Add scrambled eggs, crumbled sausage, and shredded cheese to a layer of fries and give breakfast potatoes new meaning.

French fries might not actually hail from France (we see you, Belgium), but regardless of their origin, they're ready for an international flavor fusion. First stop, Italy. A bit of minced garlic, rosemary, and oregano turns fries into a dish reminiscent of something from a Tuscan hillside. Next, it's off to Greece, where crumbled feta, olive oil, and lemon juice capture Mediterranean vibes for your fries.

Rack up some culinary air miles by putting an Argentinian spin on your dish with a dash of chimichurri sauce. That zesty blend of herbs, olive oil, and vinegar makes an incredible sauce. Head north to Mexico for Taco Tuesday Fry-day. Sprinkle fries with taco seasoning, then load them up with all your favorite taco toppings, such as diced tomatoes and guacamole.

Time to head east to India. A curry simmer sauce (not paste!) makes a flavorful dip for fries. Next up, China. Hoisin sauce is great for stir-fries and french fries alike. Try it mixed with ketchup for a tangy and salty dip. Don't worry if your taste buds need a moment to "ketchup" with all these new flavors – they'll thank you for the delicious confusion. Finally, our flavorful tour concludes in South Korea. Top fries with sautéed kimchi — it's the perfect finale for your very jetlagged but very delicious french-fusion fries.

The most diligent rule followers might want to skip this idea, but if you're the kind of person who impatiently tears into a bag of snacks before the groceries are put away, listen up — this frozen fries hack is right up your alley. You can shave precious minutes off your fry-cooking time and boost the crisp factor by simply zapping your frozen fries in the microwave for about 90 seconds, just long enough to shake off the frost. Pop them into a preheated oven and bake for about 10 minutes. You'll know they're ready when they've hit that glorious golden-brown sweet spot.

While the bag says "cook from frozen," that rule is really just a polite suggestion from potatoes who've never met a microwave. Break a rule or two and enjoy fries that taste suspiciously like they've been deep-fried, minus the vat of oil and mess. Microwaving jump-starts the thawing process so your oven can focus on the important stuff — crisping the outside instead of slowly coaxing the chill out of the inside. This approach works with all your fry faves, whether that's steak, crinkle-cut, or shoestring fries. Just be sure to spread them out in a single layer on the baking sheet. Fries need their personal space if they're going to crisp up properly

Poutine may be Canada's unofficial love language, stacking steamy fries with cheese curds and smothering them in beefy brown gravy. Over in New Jersey, disco fries take a similar approach but swap the cheese curds for melty mozzarella. Both dishes offer a key life lesson: Mashed potatoes aren't the only potatoes deserving of gravy love. French fries — especially the frozen kind cooked to crispy perfection — are begging for some saucy attention.

While a classic Jersey disco fries recipe traditionally sticks with beef-based brown gravy, your frozen fries are open to experimentation. Try wooing them with mushroom gravy, spicing things up with andouille sausage gravy, or enjoying an uninhibited night with beer gravy. Have fun playing matchmaker with the cheese. Parmesan is a classic choice for mushroom gravy, pimento cheese and andouille sausage gravy make for a comforting combination, and cheddar with beer gravy is always a fun couple.

Depending on the type of cheese, you might want to melt it first before pouring the gravy. Just cook your fries according to the package directions, but a few minutes before they're done, cover them with your chosen cheese. Once everything's golden and the cheese is nice and gooey, unleash the gravy. Pour it on like you mean it; fries, unlike relationships, actually thrive when they're completely smothered. It's one of their most endearing qualities.

Ketchup and fries? Classic. Reliable. Delicious. But if you're looking to upgrade those fries, it's time to perk up that ketchup or maybe even ditch it entirely. Let's start with some remix magic. Try sweet and savory with 4 ½ teaspoons of teriyaki sauce per ½ cup of ketchup. Or maybe some heat — about 2 tablespoons of sriracha sauce per ½ cup of ketchup is a good starting point. Adjust the heat to match your tolerance (or your bravery). You can also swap that sriracha for 2 tablespoons of curry powder. You may also want to consider horseradish ketchup, for which you only need about ½ teaspoon of horseradish per ½ cup of ketchup, or even wasabi. The daring and delicious ketchup list could go on and on.

But maybe you're ready to ditch ketchup altogether. Turns out, mayo was actually the first ever dip for fries — and it's just as versatile. Make barbecue mayo with ½ cup of mayo and ¼ cup of barbecue sauce. Or brighten things up with lemon mayo; just zest and juice a lemon into your mayo and sprinkle it with paprika.

Of course, ditching both ketchup and mayo is where things get truly adventurous. Put that dash of curry powder in honey mustard or the sriracha in ranch. Maybe mix the ranch with barbecue sauce. Bottom line — upgrading frozen fries really can be as simple (and satisfying) as raiding your condiment shelf and emptying every bottle lurking in your fridge door.

Sure, the back of each bag of frozen french fries will usually have instructions for baking, air frying, or deep frying your fries. But there's an underdog technique that deserves some love — pan frying on the stovetop. Done right, pan frying delivers fries that are perfectly golden and crisp on the outside and fluffy on the inside.

Just heat a large nonstick skillet or frying pan on a medium-high heat. Add a bit of oil, swirl it around to evenly coat the pan, and toss in your fries. Give them plenty of room to breathe and let 'em sizzle for about 8 to 10 minutes. Be sure to flip them every so often until they're crisp and golden. This method is especially great when you just want a small batch — no need to fire up the oven. Plus, it's easy to keep an eye on their progress, so you can stop cooking right at peak crispiness.

As they cook, seasonings such as garlic, herbs, or hot honey glaze the pan. The flavors tend to coat and caramelize without overcooking. Pan frying works beautifully for shoestring, crinkle cut, or classic straight fries. But beware of steak fries — their thick cut means they tend to burn outside before cooking through. Curly fries refuse to lie flat, so maybe let the oven or air fryer handle those acrobats. But stick with medium or thin-cut fries and avoid overcrowding, and pan frying is a fast and flavorful way to get crispy results.

Nail two victories in one by upgrading both your frozen french fries and your salad. You know what looks great on some greens? Crispy curly fries. You don't need croutons when you have the texture and warmth of curly fries wrapping in and around your lettuce. Add some chopped bacon, juicy tomatoes, sliced onions, and shredded cheddar, and your salad suddenly becomes comfort food.

For true inspiration, head to Pittsburgh, where fries in salad isn't a quirky experiment but a point of pride. The legendary Pittsburgh salad is a hearty and refreshing blend of iceberg lettuce, grilled chicken or steak, shredded cheese, and a heaping pile of salty french fries. It's crunchy, creamy, salty, meaty — and, yes, it totally counts as a salad. It can also include other salad fixings, such as cucumbers, tomatoes, onions, olives, pepperoncini, or sliced hard-boiled eggs. We may have dismissed them earlier, but even croutons might join the mix. The dressing might be anything from Italian to ranch.

If you're looking for this delicious creation in Pennsylvania, it might not be called "Pittsburgh salad," but look out for french fries in the description to identify it on the menu. If you're not in Pittsburgh and happen to find yourself staring into a lonely bag of frozen fries, take some inspiration from the Steel City and heat up those spuds before tossing them onto some greens.