How to Reheat Fries So They’re as Good as Day One
Updated: Aug. 14, 2018Last night's hot and crispy fries are looking a whole lot less yummy today! Don't panic. Here's how to reheat fries so that they are as crisp and delicious as ever.
There’s nothing quite like tucking into some hot, crispy fries now and then, especially when you dunk them in ketchup! If you have eyes bigger than your belly, though, you may not be able to finish a whole restaurant portion at once. Taking them home, though, can be a sorry affair. Have you ever had a microwaved fry? So sad! But we’ve got tips on how you can freshen up this common takeout leftover so it tastes as good as it did on day one.
Step 1: Crank up the heat
One of the biggest mistakes that people make when it comes to how to reheat fries is failing to get enough heat. Use a cast iron skillet for the best, crispiest results here. Put the skillet on the burner and turn up the heat fully for a couple of minutes. The idea is to get the skillet super hot.
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Step 2: Oil it up!
Next, you’re going to need some oil. You should use approximately two tablespoons of olive oil in a medium-sized skillet. Wait for the oil to heat up and start to shimmer.
Test Kitchen tip: Don’t put the fries in the pan until the oil is ready. Not doing so could mean that they end up greasy!
Step 3: Add the soggy fries
When you’re sure that the oil is ready, it’s time to add the fries to the skillet. Don’t make the mistake of layering up the fries here; you need to make sure that each and every one of them is touching the oil and the skillet. Cook them for about a minute.
Step 4: Get flipping
Grab your spatula and get flipping. Try to make sure that every fry is turned over so that both sides cook evenly. Leave the fries for around 30 seconds and then flip them back over for a further 30 seconds. Use your own judgment to see whether you think that the fries look crispy and cooked as some will need longer than others.
Step 5: Sprinkle with a little salt
Last but by no means least, get your fries out of the pan and sprinkle them with just a little salt to taste. You can also add something extra like paprika, herbs or spices (try one of these DIY spice blends). After you’ve done that, you’re free to enjoy some tasty fries that taste as good as they did when you ordered them!
Oh, and if you want to make your leftover fries even more interesting, there are a few things you can do. Why not turn them into poutine for a decadent treat? Alternately, make a nacho-style dish with salsa, cheese and guacamole. Or toss them into a breakfast hash the next morning. Go ahead and get creative in the kitchen.
BBQ Chicken Waffle Fries
This is one of those dishes that sounds so wrong but tastes so right! Trust me—barbecue chicken leftovers are fantastic with the fries. We like it with lettuce, tomato and pickle, but you can add almost any toppings you like. —Janet Telleen, Russell, Iowa
Parmesan Sweet Potato Wedges
I roast these sweet potato fries when I want a fun and different side. The crispy Parmesan coating is the best. We like mustard, but they're also great dipped in garlic aioli, barbecue sauce or even ketchup. —Amy Green, Carrollton, Texas
Short Rib Poutine
This dish combines the hearty, spicy flavors of my beloved slow-cooker short ribs with my all-time favorite comfort food: fries and gravy. With a little prep in the morning, it's just about ready when I come home from work (plus, the kitchen smells amazing!). If you are sensitive to spice, reduce the amount of Sriracha chili sauce. —Erin DeWitt, Long Beach, California
Mini-Burger Potato Bites
The caramelized onions and creamy sauce make these yummy bites a huge hit at parties. People say they’re even better than the mini burger appetizers that are so popular at restaurants.—Maribeth Condo, Lindenhurst, Illinois
Garlic-Chive Baked Fries
Yes, you do want fries with that—especially these crispy, golden fries, full of garlic flavor and just a little bit of heat. —Steve Westphal, Wind Lake, Wisconsin
Cheeseburger and Fries Casserole
Kids love this casserole because it combines two of their favorite fast foods. And I like the fact that I can whip it up with just four ingredients. —Karen Owen, Rising Sun, Indiana
Cheese Fries
I came up with this recipe after my daughter had cheese fries at a restaurant and couldn't stop talking about them. She loves that I can fix them so quickly at home. Plus, the frozen fry packets can be refrigerated and reheated. —Melissa Tatum, Greensboro, North Carolina
Loaded Waffle Fries
Make any dinner fun with my Loaded Waffle Fries, topped with a savory blend of cheese, scallions and bacon. I copied this family-favorite recipe from a local restaurant, and it's great with hot dogs, burgers or by itself. —Jeffrey Viccone, Decatur, Illinois
Parmesan Potato Wedges
I recommend serving these Parmesan potato wedges alongside a salad for a light lunch or serving them as a side dish with a chicken or beef entree. —Beth Ask, Ulster, Pennsylvania
Baked Chops and Cottage Fries
Convenience items like frozen vegetables, cottage fries and a jar of cheese sauce make it a snap to assemble this comforting pork chop supper. It's a simple one-dish meal. —Gregg Voss, Emerson, Nebraska
Baked Sweet Potato Fries
I can never get enough of this baked sweet potato fries recipe! Even though my grocery store sells them in the frozen foods section, I still love to pull them out of my garden and chop them up fresh! —Amber Massey, Argyle, Texas
Waffle Fry Nachos
My husband and two grown sons really enjoy these fun nachos—they can devour a platter of them in no time. They're also fun to make when friends come over. —Debra Morgan, Idaho Falls, Idaho
Reuben Waffle Potato Appetizers
I love Reubens, so I turned the classic sandwich into a fun appetizer with corned beef and sauerkraut on waffle fries. —Gloria Bradley, Naperville, Illinois
Curried Sweet Potato Wedges
Sweet potatoes roasted with curry and smoked paprika delight everybody at our table. The mango chutney makes a tangy dip. —Simi Jois, Streamwood, Illinois
Ultimate Pastrami Sandwiches
This peerless pastrami sandwich was adapted from a menu favorite at Primanti Bros. Restaurant in Pittsburgh. We took the basic ingredients—grilled cold cuts, cheese, fried potatoes and tomatoes—and created a tasty replica that includes our version of their secret coleslaw topping. —Taste of Home Test Kitchen
Oven Fries
I jazz up these baked french fries with paprika and garlic powder. Something about the combination of spices packs a punch. The leftovers are even good cold! —Heather Byers, Pittsburgh, Pennsylvania
Cheesy Chili Fries
My family is all about chili fries, but restaurant versions pile on the calories. For a healthier approach, bake the fries and serve them with green onions and avocado. —Beverly Nowling, Bristol, Florida
Potato Wedges with Sweet & Spicy Sauce
I'm a small-business owner, so most of my recipes are a result of not having time to run to the store, and doing with what's on hand. Here's a perfect example. Dip these wedges in anything. —Dana Alexander, Lebanon, Missouri
Steak and Fries Salad
This is a very popular dish at restaurants in central Pennsylvania. Prepared sweet-and-sour dressing is good on this salad, too. —Nancy Collins, Clearfield, Pennsylvania
Two-Tone Potato Wedges
Better than french fries, these tasty potatoes have just the right touch of garlic and Parmesan cheese. This is the only way my daughter will eat sweet potatoes, and she loves 'em!. —Marie Nicolau Schumacher, Larchmont, New York
Philly Cheesesteak Bites
Here’s a deliciously downsized version of the ever-popular Philly cheesesteak. For perfect bite-size snacks, the sandwich ingredients are layered on waffle-cut fries instead of buns.
Parmesan-Romano Potato Wedges
I taught my nieces to make these easy, cheesy oven-baked potatoes. When the whole family comes over, we triple the recipe—and have no leftovers. —Ann Brown, Niles, MI
