Pizza Fries Recipe

Prep potatoes

Wash and peel (optional) the russet potatoes. Cut into sticks about 1/4–1/2 inch thick for shoestring or classic fries. Place cut fries into a large bowl of cold water and soak 20–30 minutes to remove excess starch.

Dry and coat

Drain the potatoes and rinse under cold water until clear. Pat completely dry with clean kitchen towels or paper towels. Toss the dry fries with cornstarch, salt, black pepper, garlic powder, and dried oregano until evenly coated.

Cook fries (frying method)

Heat vegetable oil in a heavy pot or deep-fryer to 325°F (163°C). Fry fries in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and return fries in batches, frying 1–2 minutes until golden and crisp. Drain on a rack or paper towels and season lightly with additional salt if desired.

Cook fries (oven method)

Preheat oven to 425°F (220°C). Toss coated fries with 1–2 tbs olive oil to coat. Arrange in a single layer on two baking sheets lined with parchment, leaving space between fries. Bake 18–25 minutes, turning once, until crisp and golden. For extra crispness, broil 1–2 minutes at the end watching closely.

Warm sauce

While fries finish cooking, warm the marinara sauce in a small saucepan over low heat until gently bubbling, or microwave in 30-second intervals until hot. Stir occasionally.

Assemble pizza fries

Place hot fries on a large ovenproof platter or baking sheet in an even layer. Spoon warmed marinara sauce evenly over the fries (about 1 cup total). Sprinkle shredded mozzarella evenly across the sauced fries, followed by grated Parmesan and a light dusting of red pepper flakes if using.

Melt cheese

If fries were fried or baked and are still hot, you can melt the cheese by placing the assembled fries under a broiler on high for 1–3 minutes until cheese bubbles and just begins to brown. Alternatively, bake at 425°F (220°C) for 4–6 minutes until cheese is melted. Watch closely to avoid burning.

Remove pizza fries from oven or broiler. Drizzle with 1 tsp olive oil, sprinkle chopped parsley and freshly ground black pepper to taste, and scatter chiffonade basil leaves over the top. Serve immediately with extra warmed marinara on the side for dipping.