Cheesy BBQ Fries with Ranch

My college roommate used to pull a bag of frozen fries out of the freezer every Sunday during football season, and we'd argue over toppings. One rainy afternoon, she dumped BBQ seasoning and cheddar on a baking sheet, and I whipped up ranch from whatever we had in the fridge. That tray disappeared in minutes, and we never went back to plain ketchup again. It became our unofficial game day ritual, messy fingers and all.

I made these for a potluck once, thinking they'd be a side dish. They ended up being the main event, and I had to scribble the recipe on napkins for three different people. Someone brought a six pack and declared them pub worthy, which I took as the highest compliment. Now I double the batch every time, because there are never leftovers.

Ingredients

• Frozen French fries (800 g): Use any cut you love, crinkle, steak, or shoestring all work, just watch the bake time for thinner styles.
• Olive oil (2 tbsp): This helps the seasoning stick and gives the fries a golden, crispy edge instead of a dry finish.
• BBQ seasoning blend (2 tsp): Store bought is fine, but if you have smoked paprika and brown sugar at home, you're halfway to your own mix.
• Shredded cheddar cheese (150 g): Pre shredded melts fast, but block cheddar you grate yourself has better flavor and no added starch.
• Spring onions (2): The green parts add a fresh, mild bite that cuts through all the richness without overpowering.
• Mayonnaise (120 ml): The creamy base of the ranch, use full fat for the best texture and taste.
• Sour cream (120 ml): Balances the mayo with tang and makes the dip feel lighter and more refreshing.
• Fresh chives and parsley (1 tbsp each): Fresh herbs make all the difference here, dried just won't give you that bright, garden fresh flavor.
• Dried dill (1 tsp): A classic ranch note that adds a subtle, earthy sweetness.
• Garlic clove (1, minced): Fresh garlic is punchy and aromatic, garlic powder works in a pinch but dial it back to half a teaspoon.
• Lemon juice (1 tsp): Wakes up all the other flavors and keeps the dip from tasting flat or too heavy.
• Onion powder (1/2 tsp): Adds a gentle, savory depth without the crunch of raw onion.
• Salt and black pepper (1/4 tsp each): Season to taste, some cheeses are saltier than others so adjust after you've added the cheddar.

Instructions

Get the oven ready:

Preheat to 220°C (425°F) and line a large baking sheet with parchment paper so the fries don't stick and cleanup stays easy. If your oven runs cool, bump it up five degrees.

Season the fries:

Toss the frozen fries with olive oil and BBQ seasoning in a big bowl until every piece is lightly coated. Spread them in a single layer on the baking sheet, don't crowd them or they'll steam instead of crisp.

Bake until golden:

Slide the tray into the oven and bake for 25 to 30 minutes, flipping halfway through with a spatula. You want them deeply golden and crunchy on the edges, not pale and limp.

Mix the ranch dip:

While the fries bake, whisk together mayonnaise, sour cream, chives, parsley, dill, garlic, lemon juice, onion powder, salt, and pepper in a medium bowl. Taste it and adjust the salt or lemon if needed, then pop it in the fridge to let the flavors marry.

Melt the cheese:

Once the fries are crispy, pull them out and immediately scatter the shredded cheddar evenly over the top. Return the tray to the oven for 2 to 3 minutes, just until the cheese is melted and bubbling.

Finish and serve:

Transfer the fries to a big platter and sprinkle the sliced spring onions over the top while everything's still hot. Serve right away with the chilled ranch dip on the side.

Save

The first time I made these for my nephew, he declared them better than restaurant fries and asked if I could teach him. We stood side by side in the kitchen, and he learned to flip fries without launching them across the counter. Now he makes them for his friends and texts me photos of his cheese pulls, which feels like the best kind of legacy.

Choosing Your Cheese

Cheddar is the classic, but smoked cheddar adds a campfire edge that pairs beautifully with BBQ seasoning. Pepper jack brings heat, mozzarella gives you those Instagram worthy cheese stretches, and a mix of cheddar and parmesan adds a sharp, salty punch. I've even used crumbled goat cheese for a tangy twist at a dinner party, and it disappeared just as fast.

Making It Spicy

If you like heat, toss in sliced jalapeños before you melt the cheese, or drizzle hot sauce over the finished fries. A pinch of cayenne in the BBQ seasoning works too, or you can stir a little sriracha into the ranch dip for a creamy kick. Just taste as you go, it's easier to add more than to fix a mouth on fire situation.

Serving and Pairing Ideas

These fries shine at casual gatherings, game nights, or as a side to burgers and grilled chicken. They're hefty enough to be a meal on their own if you add a simple salad, and they reheat surprisingly well in a hot oven. I like them with a cold lager or iced tea, but they're just as good with lemonade on a summer afternoon.

• Double the batch if you're feeding more than four people, they vanish fast.
• Try dipping them in the ranch mixed with a spoonful of BBQ sauce for a tangy, smoky combo.
• Leftover fries can be chopped and tossed into a breakfast scramble with eggs and cheese.

Save

These fries are proof that comfort food doesn't have to be complicated, just generous and a little bit indulgent. Make them once, and they'll become your go to whenever you need to feed a crowd or treat yourself.

Recipe Questions & Answers

→ Can I use homemade fries instead of frozen?

Absolutely! Cut potatoes into fries, soak in cold water for 30 minutes, pat dry, then toss with oil and seasoning. Baking time may vary, so watch for golden crispiness.

→ What can I substitute for the ranch dip?

Try sour cream mixed with garlic powder, blue cheese dressing, chipotle mayo, or a simple yogurt-based dip with herbs for a lighter option.

→ How do I keep the fries crispy after adding cheese?

Serve immediately after melting the cheese. Avoid covering the fries, as trapped steam will make them soggy. Keep the cheese layer light for best texture.

→ Can I make the ranch dip ahead of time?

Yes! The ranch dip tastes even better when made a few hours or a day ahead, allowing the flavors to meld. Store covered in the refrigerator for up to 5 days.

→ What other cheeses work well on these fries?

Smoked cheddar adds depth, mozzarella gives a stretchy pull, pepper jack brings heat, or try a blend of cheddar and Monterey Jack for rich, creamy flavor.

→ How can I make these fries spicier?

Add cayenne pepper to the BBQ seasoning, use pepper jack cheese, top with sliced jalapeños or hot sauce, or mix sriracha into the ranch dip for extra kick.