Crispy, cheesy, spicy—these buffalo fries bring serious game-day goodness without leaving your kitchen. With frozen fries, cheddar, and a hit of Buffalo sauce, your snack cravings are about to get wrecked (in the best way). They smell like bar-food heaven and taste like late-night brilliance with zero judgment.
There’s a gooey-cheesy-smoky thing happening here that’s totally addictive. You get the crunch of oven-roasted fries, the creamy twang of blue cheese, and that signature Buffalo tingle. Whether it’s movie night or lunch that somehow turned into dinner, this one hits different.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Buffalo Fries Recipe
Crispy fries plus melted cheese plus tangy heat? Honestly, I didn’t need much more convincing. But if your brain needs reasons beyond “this is awesome,” here’s why these hit the spot.
- Ridiculously simple to make: You just toss, roast, melt, and drizzle. If you can operate an oven and not burn yourself, you’re golden.
- Big Buffalo flavor: Frank’s does the heavy lifting, no complicated sauce-making required.
- Texture party in every bite: Crispy fries, gooey cheese, crumbly blue, creamy drizzle—you get it.
- No deep-frying needed: These roast up beautifully in a hot oven with way less mess (and effort).
- Customizable for your vibe: Like it hotter? Add extra sauce. Hate blue cheese? Leave it off. This isn’t high-stakes baking.
Ingredient Notes
There’s not much here, but every player earns its spot on the roster. Here’s the lineup and how to make it yours.
- Frozen fries: Go with a sturdy cut that’ll crisp up nicely. Steak fries and crinkle cuts are great; shoestrings get soggy fast. No shame in the freezer game.
- Olive oil: Helps the fries brown a bit more evenly and adds flavor. You can use avocado oil if that’s what you’ve got.
- Garlic powder: A sneaky way to up the savory depth. Not fresh garlic—powder works better here.
- Salt and black pepper: Simple seasoning because we’re layering flavor, not clubbing you over the head with it.
- Sharp cheddar cheese: The sharper, the better. It melts beautifully and balances the spice.
- Blue cheese: Tangy, funky, and melt-resistant in the best way. If it’s too strong for you, try feta for a softer hit.
- Buffalo wing sauce: I used Frank’s RedHot. It’s classic and hits that spicy-vinegary sweet spot.
- Ranch dressing: For drizzle-on-top purposes. It cools everything down and plays peacemaker.
- Green onions or chives: A little crunch and a pop of color. Looks fancy, feels zippy.
How To Make This Buffalo Fries Recipe
Here’s where things start smelling amazing and your willpower starts to slip. No judgment—I’ve burned my tongue on molten cheese more than once.
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Preheat and prep: Fire up your oven to 450°F and line a baking sheet with parchment paper. This keeps things crisp, not soggy. Plus, cleanup is almost too easy.
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Season those fries: Toss your frozen fries in a big bowl with olive oil, garlic powder, salt, and pepper. You want every piece lightly coated—think spa treatment, not oil slick.
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Roast ’til golden: Spread the fries out in a single layer on your baking sheet. Don’t crowd the pan—nobody likes a limp fry. Roast for 25 to 30 minutes, flipping halfway, until they’re bronzed with crispy edges.
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Cheese and sauce time: Pull the fries from the oven, but don’t turn it off yet. Switch the broiler to medium-high. Sprinkle that glorious cheddar and those blue cheese crumbles over the hot fries. Then drizzle on the Buffalo sauce till it’s kinda messy, kinda beautiful.
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Broil to melt: Slide the sheet back in for just 2–3 minutes. Stay nearby, because broilers go from “melty perfection” to “why does it smell like smoke?” very quickly.
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Dress and garnish: Once the cheese is bubbling, pull it out. Drizzle ranch over the top and scatter some green onions or chives. Eat immediately. Maybe with a beer. Definitely with extra napkins.
Storage Options
Let’s be honest—these fries are at their best straight from the oven when the cheese is still stretchy and the fries are crispy. That said, if you have leftovers (miracles do happen), they can hang out in the fridge for about 2 days in an airtight container. Reheat them on a baking tray in a 400°F oven for 10–12 minutes to get some of that crisp back.
Microwaving is… meh. It’ll heat them, sure, but the fries might go limp and the cheese could get sad and rubbery.
Freezer status? I’d skip it. The sauce and cheese don’t freeze well, and once you re-crisp the fries, the textures get weird. Frozen-fresh is one thing, but frozen-twice? Eh, not ideal.
Variations and Substitutions
Buffalo fries are basically the blank canvas of spicy snacks. You can dress them up, tone them down, or go off the rails entirely.
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Sweet potato fries: Sub them in for a little sweetness against the heat. They roast differently, so watch for burning.
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Vegan version: Use dairy-free cheese, vegan ranch, and skip the blue cheese. There are surprisingly good options out there these days.
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Different sauces: Swap Buffalo for BBQ, sriracha mayo, or chipotle crema if spicy vinegar isn’t your jam.
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Add protein: Toss on some rotisserie chicken shreds, bacon bits, or seared tofu to make it more meal-like.
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Different cheeses: Try Monterey Jack or pepper jack for mild meltiness with a hint of spice. Or go wild with smoked gouda for a campfire twist.
What to Serve with Buffalo Fries
These fries could easily fly solo, but if you’re building a menu or feeding a small horde, pairing helps. I like to balance the heat and heft with something fresh, something creamy, or something sweet.
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A crunchy slaw: Something vinegary or creamy to offset the fries’ richness. Bonus points if you throw apples or jalapeños in there.
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Cool cucumber salad: Fresh, light, and calming—great to mellow the Buffalo spice if your tongue needs a break.
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Burgers or sliders: Classic bar fare combo. Load up smaller sliders with your favorite toppings and you’ve got a fun, messy meal.
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Simple green salad: Sometimes all you need alongside greasy, saucy fries is a little leafy crunch to keep your dignity intact.
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Something sweet on the side: If you like a little dessert after a salty snack fest, try these Texas Sheet Cake Cookies. Yep, chocolate. Yep, amazing. You’ve earned it.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use fresh potatoes instead of frozen fries?
Totally! Cut your potatoes into your preferred fry shape, soak them in water for 30 minutes to reduce starch, then dry thoroughly. From there, toss with oil and seasonings like in the recipe. You might need a bit more roasting time to get them crispy—closer to 35–40 minutes depending on the thickness.
What’s the best way to make these extra crispy?
Make sure the fries are in a single, uncrowded layer on the baking sheet so they roast, not steam. Also, using convection mode (if your oven has it) helps circulate hot air and crisp things up better. And yes, flipping halfway matters—it’s not just busywork.
I don’t like blue cheese. What can I use instead?
You can skip it altogether or try crumbly feta for a less aggressive tang. Goat cheese offers creamy richness too, though it melts differently. Or just load up more cheddar—cheddar understands you.
Can I air fry the fries instead of roasting?
Yes, that works. Air fry the seasoned frozen fries at 400°F in batches for 15–20 minutes, shaking halfway through. Just don’t overfill the basket. Once crisp, transfer them to a baking sheet, top with cheese and sauce, and broil as usual. You still want that melty cheese moment at the end.
Buffalo Fries
Ingredients
Main Ingredients
- 1 bag (570 g) frozen fries about 20 oz / 570g, steak fries or crinkle cut preferred; avoid shoestrings
- 1.5 tbsp (22 ml) olive oil or avocado oil
- 1 tsp garlic powder
- 0.5 tsp salt more to taste
- 0.5 tsp black pepper freshly ground
For Topping
- 1 cup (113 g) sharp cheddar cheese shredded
- 1/2 cup (56 g) blue cheese crumbled; or feta for a milder flavor
- 1/4 cup (60 ml) Buffalo wing sauce such as Frank’s RedHot, more to taste
- 1/4 cup (60 ml) ranch dressing for drizzling
- 2 green onions thinly sliced; or substitute chives
Equipment
- Baking sheet
- Parchment paper
- Large Bowl
Instructions
- Preheat and prep: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper for easy cleanup and crisper fries.
- Season the fries: In a large bowl, toss the frozen fries with olive oil, garlic powder, salt, and black pepper until evenly coated.
- Roast: Spread the seasoned fries in a single layer on the baking sheet. Roast in the oven for 25–30 minutes, flipping halfway through, until golden brown and crisp.
- Add cheese and Buffalo sauce: Remove fries from the oven (leave oven on). Set broiler to medium-high. Sprinkle shredded cheddar and blue cheese over hot fries. Drizzle Buffalo wing sauce generously over the top.
- Broil: Return the pan to the oven under the broiler for 2–3 minutes, just until the cheese is melted and bubbly. Watch closely to avoid burning.
- Finish and serve: Remove from oven. Drizzle ranch dressing over everything, then garnish with sliced green onions or chives. Serve immediately with extra napkins and dig in!
