Red Robin Garlic Parmesan Fries Recipe aka Absurd Fries

Someone in the comments called this Red Robin garlic Parmesan fries recipe “absurd” recently. Or maybe she was labeling me as absurd. I’m not sure, exactly.

In any case, I decided it was time to remake these garlicky fries and double-check the measurements. The complaint was that the recipe recommended too much Parmesan, to the point that it overpowered the garlic. Looking that the recipe without making it, I wasn’t convinced — still, I owe it to you all to fix a recipe that’s off.

After tinkering a bit, I did adjust the measurements from the original. My take was that the original recipe had the right amount of cheese, but way too much butter, too much garlic, and not enough parsley. Given those changes and the previously mentioned feedback, I’ve nicknamed this Red Robin knock-off dish Absurd Fries — a Blog Chef original which copies a Red Robin original (see, more absurd by the second)!

I also added a few clarifications:

• Use fresh garlic. Minced garlic out of a jar will not have the same potency, nor will any type of dried garlic.
• Use 22 oz of potatoes. The original recipe specified “1 bag,” which isn’t very helpful.
• Start with raw potatoes or a bag of frozen fries — your choice. I included instructions for making these from raw potatoes in case you’re so inclined (I was, so that’s what’s documented by the photos).

Why make Absurd Fries

Red Robin garlic Parmesan fries are a hit with garlic-loving party folks. Serve these alongside any grilled meat, including cheeseburgers, or make a double-batch and put them out on a tray for game day. They will get gobbled up fast, thanks to the rich butter, salty Parmesan, and herby parsley combo. Oh yes, and the garlic.

You could also do a Red Robin themed menu by serving these fries with Red Robin Bonsai Burgers or a Royal Red Robin Burger.

Know that these fries pack a big garlic punch (yes, even with the adjusted garlic measurement). If you’re sensitive to garlic mouth the next day or a lingering scent of garlic in your kitchen, use less garlic.

Ingredients for Red Robin garlic Parmesan fries

Here’s what you need to make these fries:

• 22-oz bag of frozen steak fries OR 3-4 medium sized yellow or Russet potatoes (if you have a food scale, measure out 22 oz.)
• 1/4 cup butter
• 1 tablespoon fresh garlic, minced
• 1 tablespoon fresh parsley, minced
• 1/4 cup Parmesan cheese, grated

I like starting with raw potatoes vs. frozen. The flavor and texture of your fries will be better and it’s not too much extra work.

How to make these Absurd Fries

Here are the steps to make these Red Robin copycat fries!

1. Bake the potatoes

Whether you’re starting with frozen or fresh potatoes, heat your oven and prepare a baking sheet. Follow the package instructions for frozen fries and skip to the next step. For raw potatoes, heat the oven to 400°F or 204°C. Cover a baking sheet with aluminum foil.

While the oven is heating, you can wash and slice raw potatoes. I like to cut each potato into 8 wedges by slicing them in half the long way first. Then half them again down the long side. Now you have 4 big wedges. Angling your knife slightly, cut each quarter in half from the middle of the curved outside edge to the center.

Next, place the wedges on the baking sheet. Drizzle some olive oil over the top and (optionally) add a dash or two of salt. Massage the salt and olive oil into the potatoes with your hands.

Arrange the potatoes on the sheet so they’re standing up on the cut side and not touching each other. You’ll get a more even cook this way and, bonus, you don’t have to flip them halfway through.

Cook the potatoes for 35 to 40 minutes. You can poke one gently with a fork to test for doneness. It should be tender. The potatoes should also have some color and look slightly wrinkled on the cut edges.

2. Make the sauce

While the potatoes are baking, make your sauce:

1. Peel and mince 2 large garlic cloves. That should give you about 1 tablespoon of minced garlic.
2. Wash and mince 1 tablespoon of fresh parsley. You can use Italian or curly.
3. Melt 1/4 cup (1/2 a stick) of butter in a small saucepan.
4. Turn off the heat, then add the garlic, parsley, and 1/4 cup grated Parmesan cheese.

3. Toss potatoes in sauce

Once your potatoes are cooked to your liking, place them in a large metal bowl and pour the sauce over the top. Gently toss the potatoes so they’re coated with the buttery, garlicky, cheesy sauce.

More French fry recipes

Want to explore more fun French fry recipes? Here are the most popular options at Blog Chef:

• Taco fries
• Aussie cheese fries
• Philly cheesesteak fries
• Bacon nacho fries
• Cuban fries

Red Robin Garlic Parmesan fries FAQs