These homemade pizza fries are loaded with melted cheese and crispy pepperoni for a fun appetizer or game day snack. Made from scratch with oven baked fries, they're easy to customize with all your favorite pizza toppings.
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Parboiling the potatoes before baking gives these homemade fries a soft and fluffy middle with crispy edges. Once golden, they're topped with plenty of melted cheese and pepperoni for all the flavors of pizza in every bite.
If you are a lover of all things pizza flavored, be sure to check out my Pizza Stuffed Chicken and Pull Apart Pizza Bread, or browse my other appetizer recipes.
Ingredients
- Potatoes: Floury potatoes work best for fries. They crisp up nicely on the outside and are soft and fluffy in the middle. Yukon Gold or Russets are your best bet. Avoid waxy potatoes like reds and fingerlings.
- Seasonings: Italian seasoning, black pepper and salt.
- Olive oil: To coat the fries before baking them. You can also use another oil like canola or vegetable.
- Shredded cheese: A mix of mozzarella and cheddar gives you plenty of melt and flavor.
- Pepperoni: Use regular or mini pepperoni slices, or chop larger slices into smaller pieces so they're easy to eat.
How to make pizza fries from scratch
- Cut the potatoes into batons (photo 1).
- Boil in salted water until fork tender (photo 2).
- Season with the olive oil and herb mix and bake (photo 3).
- Place the cooked fries onto a half sheet pan (photo 4).
- Top with the cheese and pepperoni (photo 5).
- Broil until the cheese has melted and the pepperoni is crispy. Garnish with some fresh parsley.
Toppings
You can easily adjust this pizza fries recipe to suit your tastes by adding different toppings. Try adding:
- Pineapple
- Cooked bacon
- Black olives
- Cooked sausage
- Bell peppers
- Double cheese
- Mushrooms
- Jalapenos
- Extra mozzarella
Frequently Asked Questions
These pizza fries are best served as soon as they are made so they are nice and crispy. You can parboil the potatoes a day before and keep them covered in the fridge until you are ready to season and bake them.
Yes! Don't skip boiling the potatoes. Like roast potatoes, boiling them first to part cook them helps to get them super fluffy in the middle. If you put them straight in the oven, they can end up being too firm, not the look we are going for.
I actually like to keep the skin on as it crisps up really nicely in the oven. Just give them a good scrub and you are good to go. If you prefer, you can peel them first.
Pizza Fries
Ingredients
- 3 pounds Yukon Gold potatoes (1.25 kg)
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 5 tablespoons olive oil
- 4 ounces shredded cheese (I used a mozzarella and cheddar blend) (1 cup / 110g)
- 15 slices pepperoni
- Fresh parsley to garnish
Instructions
- Cut the potatoes into batons.3 pounds Yukon Gold potatoes
- Add to a large pot of salted water and bring to the boil. Boil for about 10 to 15 minutes until the fries are fork tender but still firm. Drain and let cool slightly.
- Pre heat the oven to 430F / 220c and line a large baking sheet with foil.
- In a large bowl, mix together the Italian seasoning, salt pepper and oil.1 tablespoon Italian seasoning, 1 teaspoon salt, ½ teaspoon black pepper, 5 tablespoons olive oil
- A few at a time, place the fries into the oil mix and coat them all over and lay them on the baking sheet. Repeat with all of the fries and place them in a single layer.
- Bake in the oven for 30 to 35 minutes until golden brown and fully cooked through. Remove from the oven and switch to broil / grill.
- Line a smaller, half baking sheet with parchment.
- Transfer the cooked fries to the smaller baking sheet
- Top with the cheese and pepperoni and place under the broiler (grill) for 5 to 10 minutes until the cheese has melted and the pepperoni is crisp.4 ounces shredded cheese (I used a mozzarella and cheddar blend), 15 slices pepperoni
- Serve immediately.Fresh parsley to garnish
Notes
- Take care not to over boil the potatoes. They should be fork tender but still firm and holding their shape.
- Once you have drained the potatoes, let them sit for a few minutes to cool down slightly.
- Coat the fries in the oil mixture a few at a time and handle them gently so they don't fall apart.
- Bake the fries in a single layer on the sheet pan and don't let them touch so that they get nice and crispy all over. Use two sheet pans if needed.
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