Recently, we tested a slew of popular frozen french fries to identify the superior brands available in national supermarkets.

There were plenty out there that we’d rather leave in the deep-freeze, but a few brands reminded us just how easy and satisfying simple spuds can be. And while the best frozen fries are perfectly fine when made according to their labels, they can be made even better with a little care — and some creative zhuzhing up.

We pooled The Washington Post Food team’s collective wisdom to help you up your frozen-fry game with tips for preparation and flavor enhancements.

Give ’em room

Just like roasted vegetables, frozen fries need room to achieve the optimal crisp texture, so resist the urge to overcrowd the pan. As staff writer Aaron Hutcherson notes, evenly distributing vegetables before roasting prevents them from steaming and promotes browning.

“They need space,” he says in a fun video. “Just like you.”

For extra breathing room, Food and Dining editor Joe Yonan prizes his jumbo-sized sheet pan, which at 20½ by 15 inches is smaller than a full sheet (26 by 18 inches) but larger than more common half sheet (18 by 13 inches). That way, he says, he can make a bigger bag of fries to feed a crowd — or a hungry teen.

Preheat the pan

Yonan also likes to preheat the pan, which helps promote crispness, since the spuds will be hitting an already-hot surface when they go into the oven to bake. That step also saves time — you can put the sheet pan in the oven while it is coming to temperature. But be sure to check on your fries, since this step will probably reduce the cooking time listed on the label.

Try an air fryer

Air fryer fans often enthuse about their favorite appliance’s knack for heating up and crisping frozen foods. And so following our Great Frozen Fry Taste Test, we took the winning brand, Ore-Ida Extra Crispy Fast Food Fries, and prepared it two ways: in a conventional oven and in an air fryer.

The countertop-cooked fries were, in fact, superior, offering a crisper texture and more uniform browning than the ones made in the oven. But the differences weren’t dramatic, so if you don’t have an air fryer, don’t sweat it.

Most of the fry brands we tried included air fryer instructions. To get the most out of the appliance, it’s always a good idea to keep these tips in mind: Avoid cooking sprays, don’t always worry about preheating the air fryer, shake the basket a few times to promote even cooking, and don’t overcrowd (see above).

Season or top them

Almost all of the brands we sampled in our test could have benefited from at least a little salt, so you might want to start with a pinch. But don’t stop there: The spice drawer awaits! Garlic powder, paprika and fresh or dried herbs can give your fries a flavor boost. Recipes editor Becky Krystal likes za’atar and sumac on hers. This is a good opportunity to use other spice blends you might have on hand, such as Creole, adobo or Old Bay. And a drizzle of truffle oil (yes, it’s divisive, but you do you) or other flavored oil can be a fancifying touch.

Food editorial aide Victoria Caruso gives her fries a further glow-up by topping them with crumbled feta and oregano. For other substantial dishes, you can treat the spuds the way you would tortilla chips and nacho-fy them with a prepared cheese sauce and whatever toppings you like, such as black beans and salsa.

Or get inspired by loaded potatoes and throw on bacon crumbles, scallions and sour cream. To staff writer Tim Carman, a pile of fries conjures up the Peruvian street food salchipapas, in which fries are topped with sliced hot dogs and drizzled with ketchup, mayo and other sauces, and sometimes accompanied by coleslaw.

Diversify dipping options

Ketchup is the classic American condiment for fry-dunking, of course. But it’s so easy to mix things up — literally — using ingredients you’re likely to have around. In my house, we often stir mayo with chili crisp and sriracha. I also sometimes whip up a cheater’s aioli using prepared mayo and a touch of garlic (fresh or powdered)  — and for even more oomph, you can add fresh or dried tarragon, a dab of Dijon mustard, and lemon zest or juice.

Assistant recipes editor Olga Massov proclaims herself a “sriracha-mayo gal,” while copy aide Lucas Trevor mixes Old Bay into his mayo and sometimes adds hot sauce for kick.

Rummage around your refrigerator door for inspiration: Maybe gochujang, harissa or a little red curry paste in your Heinz? Yogurt or sour cream can be the base of a tangy dip, too, with whatever herbs, garlic or spicy condiments you want.

First Published: April 10, 2025, 9:30 a.m.