Overloaded Fries Recipe

Preheat

Preheat oven according to the frozen fries package (usually 425°F / 220°C). Position a rack in the center.

Toss the frozen fries with 1 tablespoon neutral oil, 1 tsp salt and 1/2 tsp black pepper in a large bowl to coat evenly.

Spread fries in a single layer on a rimmed baking sheet (use two sheets if needed). Bake per package instructions until golden and crisp, flipping once halfway through — typically 20–30 minutes depending on fries and oven.

While fries bake, melt 4 tablespoons unsalted butter in a small saucepan over medium-low heat (or in a microwave-safe bowl for 20–30 seconds).

Add the 3 minced garlic cloves to the melted butter and cook gently for 1–1½ minutes, stirring, until fragrant but not browned (browned garlic will taste bitter).

Remove from heat and stir in 2 tablespoons chopped parsley, 1 tsp lemon juice, 1/4 tsp red pepper flakes and 1/4 tsp salt. Taste and adjust seasoning if needed. Keep warm.

When fries are crispy and out of the oven, transfer them to a large mixing bowl or leave on the warm sheet pan.

Pour the warm garlic butter evenly over the fries and toss gently with two spatulas or tongs to coat every fry. Work quickly so fries absorb the butter while still hot.

Immediately sprinkle 3/4 cup shredded Parmesan over the tossed fries and gently toss or fold to distribute. The residual heat will soften the cheese slightly and help it cling to fries.

Plate the fries on a serving platter. Garnish with 2 tbsp sliced green onion, a light dusting of 1/4 tsp cracked black pepper and optional 1/4 cup crispy bacon bits if using.

Serve hot, with optional dipping sauces such as garlic aioli, ketchup or spicy ranch on the side.