While a pile of hot, crisp, golden and gleaming French fries is certainly up there when it comes to great snacking experiences, these sticks of potato can deliver so much more. Whether served thickly cut, skin on, deep fried or roasted to perfection, there are myriad delicious ways to enjoy fries – and that’s before we’ve even started talking about different toppings, seasonings and potato alternatives…

Feeling tempted? Click or scroll through our gallery to discover 36 seriously tasty ways to cook with French fries – including recipe ideas that transform them into a complete meal.

Perfect for sharing, these nacho fries take the once simple side to a whole new level of indulgence. To try them, toss frozen French fries with taco seasoning, then cook according to packet instructions. Once golden and crunchy, top with tomato salsa, jalapeños, cheese sauce (homemade or shop-bought) and grated Cheddar or Jack cheese. Return to the oven until the cheese is melted and bubbling. Serve scattered with chopped coriander and offer sour cream and guacamole on the side.

If you thought avocado was just for smashing on toast, think again. Crispy and creamy all at once, avocado fries are a bit of a revelation. Peel, destone and slice your avocado into wedges (you want it to be ripe but still firm). Dip the avocado pieces in beaten egg, coating on both sides and letting the excess liquid drip off, then roll in panko breadcrumbs, again coating well. Arrange on a baking tray in a single layer and cook in an oven preheated to 220°C/200°C fan/425°F/gas mark 7 for 18 minutes, turning halfway. Season with salt and black pepper and serve with hot sauce for dipping.

Simple to make, packed with nutrients and with a crunchy coating and slightly sweet flavour, carrot fries make a tasty side dish. To make enough for two, peel 1lb 2oz (510g) carrots and cut into 1cm (0.4in) thick strips. Tip into a bowl and toss with 1 tbsp cornflour and plenty of black pepper. Spread out in a single layer on a baking tray, drizzle with vegetable oil and bake in an oven preheated to 200°C/180°C fan/400°F/gas mark 6 for 40 minutes, turning halfway. Remove from the oven and toss with 4 tbsp grated Parmesan, 2 tsp chopped tarragon and a little extra black pepper.

To serve four people, cut four large floury potatoes into wedges and parboil. Transfer to a baking tray, coat in 4 tbsp vegetable oil and cook in an oven preheated to 220°C/200°C fan/425°F/gas mark 7 for 25 minutes. Set a frying pan with 1 tbsp vegetable oil over a high heat, add a finely chopped onion and green pepper, two garlic cloves and a sliced red chilli and stir-fry for eight minutes. Mix together 1 tsp each Chinese five-spice, caster sugar, crushed Sichuan peppercorns and salt. Add the cooked chips to the pan with the vegetables and toss together. Sprinkle over the spiced salt mix and serve.

Take inspiration from In-N-Out’s not-so-secret Animal Style fries and top hot, crispy French fries with American cheese, piles of soft, caramelised onions and a riff on that special sauce made from mayonnaise, ketchup, sweet pickle relish, yellow mustard and white wine vinegar. Serve immediately, garnished with chopped spring onions or parsley if you like.

For crunchy on the outside, fluffy on the inside French fries that use just a fraction of the oil of regular fries, cooking them in an air fryer is the answer. For the best results, peel and slice your potatoes, then leave to soak in cold water for five minutes. Drain well, cover with boiling water and leave for 10 minutes. Drain once again and pat dry. Season generously and cook in your air fryer as usual. Trust us – you’ll taste the difference.

This classic tapas dish, which sees crunchy, golden roasted potatoes smothered with spicy tomato sauce, works just as well with French fries as the base. To make enough sauce to serve four people, fry a small, chopped onion in olive oil until softened. Add two chopped garlic cloves, an 8oz (227g) can of chopped tomatoes, 1 tbsp tomato puree, 2 tsp sweet paprika and ½ tsp each chilli powder and sugar. Cook for 10 minutes, until pulpy. Tip your fries into a serving dish, spoon over the hot tomato sauce and finish with plenty of aioli.

For something a little different – and a little fancier than regular cheese-topped fries – a mix of blue cheese, walnuts and fig jam is just the thing. Crumble or grate generous amounts of piquant, salty blue cheese over cooked French fries, scatter with chopped walnuts and dot with sticky-sweet fig jam (serve extra on the side). 

Halloumi is great when grilled, but it is truly superb when deep fried. To make enough halloumi fries to serve four (with accompaniments), cut a 14oz (400g) block of the squeaky cheese into chip-like strips. Combine 2 tbsp plain flour and 1 tsp paprika and coat the halloumi in the mix. Fill a saucepan one-third full with sunflower oil and heat until a piece of bread turns golden in 30 seconds. Fry the halloumi for two minutes, until golden all over. Remove with a slotted spoon, drain on kitchen paper and serve with a fresh, crunchy salad and a spicy tomato sauce for delicious dipping.

This classic Canadian comfort food sees French fries topped with cheese curds and gravy. To enjoy this Quebec-born delight at home, ensure that your thick-cut fries are golden and crunchy, cheese curds fresh and the gravy rich, flavourful and piping hot. If you struggle to source cheese curds, creamy buffalo mozzarella makes a tasty substitute.

Cassava, the root vegetable that grows in tropical and subtropical climates, just so happens to make a tasty alternative to potatoes when you fancy a new twist on fries. Rather than prepping the vegetable yourself, look out for the frozen, peeled chunks sold in supermarkets. Defrost thoroughly, then drizzle lightly with oil and season with salt, pepper, smoked paprika and dried garlic granules. Spread out on a lined baking tray and cook in an oven preheated to 180°C/160°C fan/350°F/gas mark 4 for 30 minutes, turning halfway, until lightly browned and crisp at the edges.

These little beauties are crispy, light and delicious. To serve four, wash and pat dry 6oz (175g) okra. Trim the top off each piece, then slice in half lengthways. Combine 1/2 tbsp each garlic and ginger paste, 1/4 tsp chilli powder and 4 tsp water in a large bowl. Add the okra and mix really well to coat. Fill a saucepan one-third full with sunflower oil and heat until a piece of bread turns golden in 30 seconds. Mix 2 tbsp chickpea (gram) flour with 1 tbsp corn flour and sprinkle over the okra. Fry, in batches if necessary, for five minutes, until golden and crispy. Drain on kitchen paper and dust with extra chilli powder, if you like.

Crispy, crunchy, wedge-like oven fries are the ideal substantial snack or accompaniment to a homemade burger. To make enough to serve four, put a baking tray in the oven and preheat to 220°C/200°C fan/425°F/gas mark 7. Slice 1lb 8oz (670g) waxy new potatoes or sweet potatoes into thick wedges, drizzle with olive oil and season with salt. Remove the hot baking tray from the oven, arrange the wedges in a single layer and bake for 25-35 minutes, turning halfway, until browned on both sides. Transfer to a platter and serve with your favourite dipping sauces.

Crispy chipped potatoes smothered in herbs, Parmesan, garlic and chilli flakes – what could be better? To make enough for four, first lightly crush 1lb 10oz (750g) boiled fingerling potatoes. Fill a saucepan to a third with sunflower oil and heat until a piece of bread turns golden in 30 seconds. Fry the potatoes for two to three minutes, until golden and crispy. Add eight unpeeled garlic cloves to the oil and fry for 30 seconds, remove, then add a small bunch of thyme to the oil and remove immediately. Squeeze the garlic out from its skin and over the potatoes and scatter over the thyme. Season with salt, grated Parmesan and chilli flakes, transfer to a platter and serve.

Give classic British chips a spicy, Indian-inspired twist and you certainly won’t regret it. To make enough to serve four as a side dish, cut four large Maris Piper potatoes into chunky chip-shapes and simmer in salted water for eight to 10 minutes, until soft around the edges but still firm. Drain well and season with sea salt and 1 tsp turmeric. Fill a saucepan to a third with vegetable oil and heat until a piece of bread turns golden in 40 seconds. Add the chips and cook for eight to 10 minutes, until golden and crisp. Drain on kitchen paper and serve with lemon wedges and plenty of mango chutney.

For a speedy meal for two that’s tasty and hugely satisfying, ham, egg and chips takes some beating. Cut two medium baking potatoes into 2.5cm (1in) cubes and parboil. Tip onto a baking tray, drizzle with 2 tbsp olive oil and 1 tsp smoked paprika. Transfer to an oven preheated to 220°C/200°C fan/425°F/gas mark 7 and roast for 12 minutes. Remove from the oven, make two spaces in the tin and crack an egg into each one, then add a generous handful of diced cooking chorizo. Return to the oven for six to eight minutes, until the eggs are just set. Scatter with crumbled feta and chopped parsley to serve.

Keep things simple with sweet potato fries, which are arguably better for you than regular fries as sweet potatoes contain vitamin A and have a lower glycemic index (GI) score than white potatoes. To make them at home, all you need to do is to cut sweet potatoes into chips (as thin or thick as you like), drizzle with olive oil and bake in a hot oven until crisp on the outside and tender in the centre. You can then season them with salt, herbs or smoked paprika – they're particularly tasty served with aioli for dipping and dunking.

For the best curly fries, a spiraliser is the way to go. To make enough to serve two people generously, spiralise three potatoes, while bringing a medium pan of water to the boil. Boil the potatoes for three minutes, then drain and leave to dry on kitchen paper. In a large bowl, whisk together two eggs, 2 tbsp milk, 2 tsp paprika, 1 tsp salt, garlic powder and onion powder and 3 tbsp flour. Add the potatoes to the bowl, coating well. Arrange on baking trays lined with baking paper, shaking first to remove the excess liquid. Cook in an oven preheated to 200°C/180°C fan/400°F/gas mark 6 for 20 minutes, turning halfway.

With crinkle fries, it’s the signature cut that helps achieve that perfect ratio of crisp outside and fluffy inside. You can cook or fry the potatoes as you would normally, but instead of slicing them with a knife, use a waffle cutter to give them that corrugated shape and texture. For the tastiest crinkle-cut fries, fry in batches, making sure they’re fully immersed in hot oil, so they turn out extra crunchy. 

For a seriously tasty, deliciously gooey riff on cheese fries that will serve four people generously, soak 1lb 12oz (800g) thinly sliced Maris Piper potatoes in cold water for 15 minutes. Toss the drained potatoes with 1.8oz (50g) polenta. Arrange on a baking tray and cook in an oven preheated to 200°C/180°C fan/400°F/gas mark 6 for 40 minutes, turning halfway, until crisp and golden. Melt 8oz (226g) grated mozzarella and 1.8oz (50g) finely grated Parmesan in a saucepan over a low heat. Pour the sauce over the fries and serve any extra on the side.

Forget about chilli with rice and beans, you need to try it with fries. Simply spoon your favourite chilli – meaty or vegetarian, it’s up to you – over crisp, golden French fries. Cover with plenty of cheese, both American cheese and Cheddar work well, and flash under a hot grill until the cheese has melted. Top with chopped spring onions or jalapeños for extra heat.

Polenta works just as well baked into fries as it does softly simmered with cream and butter. To serve four, start by cooking 9oz (250g) polenta in a pan with 35fl oz (1l) boiling water, 11.4fl oz (325ml) milk and 2 tsp salt. Cook gently until very thick, then stir in 1.8oz (50g) Parmesan and 3 tbsp butter. Tip onto a baking tray, spreading out to a 2.5cm (1in) thickness. Chill in the fridge for two hours, then cut into thick chips. Arrange on a baking tray, brush with a little olive oil and cook in a 200°C/180°C fan/400°F/gas mark 6 for 25 minutes, turning after 15 minutes, until crisp and golden

Crispy potato fries drizzled with truffle oil and covered with clouds of grated Parmesan – this is a simple idea with indulgent, end-of-the-week treat vibes. It’s up to you whether you buy frozen fries or make your own from scratch, just make sure you add the truffle oil and cheese when the fries are still piping hot from the oven. A scattering of finely chopped parsley makes a nice final addition too.

This loaded French fry dish is firmly aimed at seafood fans. To make enough crab topping to serve two, simply mix 4oz (120g) mayonnaise, 1 tsp red pepper flakes and two crushed garlic cloves in a small bowl. Set aside, then mix 8oz (230g) cooked and shredded crab meat with 2 tbsp melted butter. Mix the crab into the mayo mix, season with salt and pepper and spoon over French fries.

Instead of just adding salt to your fries, here’s an easy way to spice them up. To serve two or three people, whisk together 4 tbsp each vegetable oil and tomato juice, 1 tbsp chilli powder, 1 tsp each Worcestershire sauce, garlic powder, cayenne pepper and white sugar and 1 tbsp salt. Cook 14oz (400g) frozen French fries according to pack instructions, then drizzle with the spiced tomato mix, coating well. Return to the hot oven until crisp and lightly browned.

Done right, courgette fries really do taste great. To make enough to serve two, mix 2 tbsp plain flour and two eggs in a bowl and season with salt and black pepper. Top and tail 1lb 5oz (600g) courgettes, remove the flesh and seeds and slice into matchsticks. Coat the veg in the batter. Fill a saucepan one-third full with vegetable oil and heat until a piece of bread turns golden in 40 seconds. Add the courgettes to the pan, shaking off any excess batter, and cook for two to three minutes, until golden. Drain on kitchen paper and serve with a refreshing, tzatziki-style dip.

They may have been made famous by takeaway chains, but you can easily make waffle fries at home. All you need is a hand-held crinkle cutter or the waffle blade of a mandolin. Cut your potatoes into waffle-shapes and soak in cold water for 15 minutes, to remove some of the starch. Fry the potatoes in batches until golden brown, crispy and crunchy. Drain on kitchen paper and season with sea salt.

Garlic and potato is a winning combination and these fries are made all the more appealing by how easy they are to whip up. Simply fry minced garlic cloves in oil until just starting to turn golden brown, then pour over cooked French fries. Season with salt and a scattering of finely chopped fresh parsley and serve with mayo and ketchup.

A dusting of rosemary salt is one of the easiest and most effective ways to jazz up a simple dish – sprinkle over freshly baked bread, use to season meat and fish, add to savoury muffin mixes and use to take French fries to the next level. To make your own, finely chop four sprigs rosemary and mix with 2.6oz (75g) sea salt and 1 tsp garlic granules until well combined. Store in an airtight container until you’re ready to use.

Just like white or sweet potatoes, purple potatoes make excellent fries. They’re popular in South America and are often the preferred variety because they contain more antioxidants than regular potatoes. The best way to make them into fries is to cut them into thin sticks and bake or fry until crisp.

Yuca is the root portion of a plant that has a similar taste and texture to potato, so it's perfect for making fries. Simply peel your yuccas, cut them to the desired thickness and deep fry, just like any other fries. Season with salt and pepper and serve with punchy aioli and piquant, fresh tomato salsa.

Honey, butter and fries? Yes please. This snack is hugely popular in Japan and South Korea – McDonald's has even served it as a dish. All you need to do is drizzle melted butter mixed with honey over hot fries. Typically, French fries are used, but you can be creative and play around with flavours and different styles of fries. To balance out the sweetness, add a pinch of salt.

There are few dishes that can't be improved by the addition of bacon – and fries are no exception. Keep things classic with bacon and melted cheese, or try a combination of crispy, shredded streaky bacon, sour cream, chopped spring onions and fresh parsley.

If you like to keep your fries simple and want to save time, leave the skin on when you slice your potatoes. Coat with olive oil and cornmeal for added crunch, then arrange on baking trays and roast in an oven preheated to 200°C/180°C fan/400°F/gas mark 6 for 40 minutes, turning halfway. Season generously with sea salt and malt vinegar.

This might not be the healthiest start the day, but it's certainly a tasty one and is an excellent way to use up leftover cooked fries. Start by reheating the fries in a hot oven, then add your favourite breakfast foods: try cracking a couple of eggs over the top, along with chopped ham or bacon. Return to the oven until the eggs are done to your liking and the bacon cooked through.

For a delicious taste of the Mediterranean, this idea is an absolute winner. To serve four people, cut three large baking potatoes into wedges and boil in salted water for seven minutes. Drain well, then drizzle with olive oil, season with salt and 1 tsp dried oregano and arrange on a large baking tray. Cook in an oven preheated to 200°C/180°C fan/400°F/gas mark 6 for 30 minutes, turning halfway, until crisp and golden. While still hot from the oven top with crumbled feta, juicy Kalamata olives and thinly sliced red onions.

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