Copycat Red Robin Garlic Fries Recipe

There’s something about Red Robin’s garlic fries that turns a simple side dish into the main event. They arrive at the table still steaming, thick-cut and golden, kissed with garlic butter and just the right flutter of Parmesan on top. Not too messy, not too mild, just salty, crispy, and perfectly rich. This Red Robin Garlic Fries copycat recipe brings that iconic flavor home without needing a bottomless fry basket (though you might wish you had one).

I still remember the first time I ordered them. I was maybe seventeen, splitting a Bacon Cheeseburger with my little sister at Red Robin because neither of us could finish a whole one. The fries came out in a metal cone lined with paper, and the moment they hit the table, the smell hit me first, warm butter, garlic, and cheese. I stole one before the server had even set them down properly. We barely touched the burger after that.

If you’ve ever found yourself craving that same garlic-Parmesan bliss, this homemade version nails it, crispy on the outside, soft inside, coated in buttery garlic goodness, and finished with a snowy layer of cheese. It works with frozen or fresh-cut fries, depending on your mood. The best part? No one’s judging how many you eat when you’re home.

How to Make Red Robin Garlic Fries

Start by frying or baking thick steak fries until golden. While they cook, melt butter with garlic powder, a dash of onion powder, and a bit of parsley. Toss the hot fries in that fragrant garlic butter, shower them with finely grated Parmesan, and serve them immediately. That’s the key, the fries must be hot, the butter must be ready, and you want that cheese to catch just enough warmth to melt in some spots and stay fluffy in others.

Nutrition Facts (per generous 1-cup serving)

• Calories: 310
• Total Fat: 18 g
• Saturated Fat: 7 g
• Carbohydrates: 32 g
• Sugar: 1 g
• Protein: 5 g
• Sodium: ~400 mg

Ingredients (Serves 2–3)

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2–3 people

For the fries:

• 1 lb (450 g) steak fries (fresh-cut or frozen)
• Vegetable oil, for frying (or follow package directions for oven/air fryer)

For the garlic Parmesan butter:

• 3 tbsp unsalted butter
• 1 tbsp neutral oil (canola or sunflower)
• 1 tsp garlic powder
• ¼ tsp onion powder
• ½ tsp Red Robin-style fry seasoning (see below)
• 2 tbsp finely grated Parmesan (plus more for topping)
• Pinch of dried parsley (optional)

Red Robin-style fry seasoning (mix and store):

• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp chili powder
• Pinch ground cumin
• ½ tsp salt
• Pinch of sugar

Tools You’ll Need

• Deep fryer or air fryer (or oven + baking tray)
• Medium saucepan (for butter)
• Heat-safe bowl (for tossing fries)
• Tongs or spatula
• Cheese grater
• Serving bowl or fry basket

Instructions

1. Prep your fries

If using fresh Russets, slice into thick wedges (steak fry style), then soak in cold water for 30 minutes to remove excess starch. Pat completely dry before cooking.

2. Cook the fries

• Deep fry method (best texture):
  • First fry: 325°F (165°C) for 4–5 minutes until softened but not browned.
  • Rest 5 minutes.
  • Second fry: 375°F (190°C) for 2–3 minutes until golden and crispy.
• Oven method:
  • Bake frozen steak fries at 425°F (220°C) for 22–25 minutes, flipping halfway.
• Air fryer:
  • Air fry at 400°F (200°C) for 16–18 minutes, shaking halfway through.

3. Make the garlic Parmesan butter

While fries are cooking, melt butter and oil in a small saucepan over low heat. Stir in garlic powder, onion powder, fry seasoning, and parsley. Remove from heat and add 2 tablespoons Parmesan. Stir until slightly thickened.

4. Toss and top

Place hot fries in a large bowl. Pour garlic butter mixture over and toss well to coat. Sprinkle with more Parmesan and a little extra parsley if desired.

5. Serve hot

Serve immediately while the fries are still warm and the cheese is still dreamy. Grab a side of ranch, if that’s your thing.

Tips

• Toss fries while they’re piping hot so the cheese melts slightly.
• Use freshly grated Parmesan for best texture, it melts better than the pre-packaged kind.
• A chilled metal bowl helps butter stick better to the fries.
• Double the butter mix for ultra-rich fries (no judgment).
• No fryer? Go with frozen steak fries in the air fryer, way less mess, and still tasty.

What to Serve with Garlic Fries

Classic burger pairings:

• Bacon cheeseburgers – The salt and smoke from bacon cut right through the richness of the garlic butter, giving you that Red Robin-level combo right at home.
• Grilled mushroom-Swiss burgers – Earthy mushrooms pair beautifully with the garlicky undertones, while melted Swiss cheese adds a soft balance.
• Black bean burgers – For a meatless option, these still hold up, especially with spicy mayo and pickled onions to contrast the fries.

Game day or comfort sides:

• Mozzarella sticks – More cheese? Yes, please. Dunk the sticks in marinara, nibble fries between bites. A cheesy dream team.
• Fried pickles – A tangy, crispy counterpoint that cuts through all that butter. Red Robin serves these too, so it’s a nod to the original experience.
• Buffalo wings – The fire from the wings and the buttery cool from the garlic fries? Heavenly chaos. Don’t forget the napkins.

Light contrast snacks:

• Crisp apple slices – Weirdly satisfying next to the salty-garlic combo.
• Cucumber spears with sea salt – A hydrating break between bites that keeps things from feeling too heavy.

Variations

Garlic Ranch Fries
Add 1 tablespoon of dry ranch seasoning to the butter along with garlic powder for a tangy herb twist.

Cheesy Garlic Explosion
Double the Parmesan, then sprinkle shredded mozzarella or Monterey Jack over the fries and broil for 1–2 minutes until bubbly.

Truffle Garlic Fries
Add 1 teaspoon truffle oil to the butter before tossing for a more upscale vibe, great for date nights or wine pairings.

Spicy Garlic Fries
Stir in a pinch of cayenne or a dash of hot sauce into the garlic butter. Pairs beautifully with burgers or beer.

Lemon Herb Garlic Fries
Add a squeeze of fresh lemon juice and a few thyme leaves for a lighter, fresher take. Perfect for spring cookouts.

Ingredient Substitutes

Fries

• Original: Fresh or frozen steak fries
• Subs: Thick-cut oven fries, sweet potato wedges, curly fries for fun texture

Garlic Powder

• Original: Garlic powder (fine grind)
• Subs: Granulated garlic, roasted garlic paste, or fresh minced garlic sautéed lightly (if you want more aroma)

Butter + Oil

• Original: Unsalted butter and neutral oil
• Subs: All butter (for richness), ghee (for nutty depth), olive oil (for Mediterranean twist)

Parmesan

• Original: Finely grated Parmesan
• Subs: Asiago, Romano, Pecorino, or nutritional yeast for dairy-free flavor

Fry Seasoning

• Original: House blend with paprika, garlic, onion, chili, cumin
• Subs: Cajun seasoning, taco seasoning (use sparingly), or just salt and pepper for simplicity

Parsley

• Original: Dried parsley
• Subs: Fresh chopped parsley, basil flakes, or skip it entirely for a more classic Red Robin look

Honest Review

After a few tries tweaking the garlic butter, this Red Robin Garlic Fries copycat finally nailed the magic. The texture is spot on: thick, crispy on the edges, soft and steamy inside. That buttery garlic coat clings to each fry just right, and the Parmesan melts just enough to feel indulgent without turning into a gloopy mess.

Does it taste exactly like Red Robin’s? Almost. I’d say it’s a 90% match, flavor-wise. They probably use some commercial garlic blend or hold their fries under a warmer to let the butter soak in a little differently. But this version captures the same buttery, garlicky, cheesy joy that makes you keep reaching for “just one more.” Honestly, I might like this one better, because you can actually add more cheese if you want to (no stingy topping here).

If you’re craving something bold, salty, and comforting, but don’t feel like changing out of pajama pants to get it, these fries are 100% worth making. Especially when you serve them hot and don’t have to share.