Red Robin Fries

OK… let’s rewind to 2008. I was face-deep in a basket of bottomless steak fries at Red Robin, and completely obsessed.

But no matter how many times I asked for refills, it was never enough. So naturally… I decided to make them myself. 

These thick-cut beauties are crispy, salty, and fluffy in all the right ways. And that seasoning??? Absolute magic.

I even went full detective and cracked the code. It’s a little tomato-y, a little smoky, and totally addictive.

Now when we serve burgers or grilled chicken at home, these copycat Red Robin steak fries have to make an appearance.

They’re my ride-or-die side dish, and yes… I still eat more than my fair share. {{no shame}}

Enjoy homemade Red Robin fries with a gourmet burger or crispy chicken tenders.

Sometimes, Munchkin and I even have a night of just fries for dinner. I told you they were that good!!

And don’t forget the dipping sauces. Buttermilk ranch, ketchup, BBQ sauce, honey mustard… choose your favorite or mix and match a few.

INGREDIENT NOTES

• Potatoes: Russet potatoes are the best choice for making homemade Red Robin french fries, thanks to plenty of starch. It gives that fluffy, fry-shop interior that is utterly craveable!
  
• Oil: Helps the seasoning stick and creates a crispy, golden crust.
  
  Vegetable oil has a neutral flavor and a high smoke point, but canola or avocado oil are great alternatives.
  
• Seasoning: Most locations will sell bottles of Red Robin Fry Seasoning for you to take home, but you can also make a similar blend with ingredients from your pantry!
  
  Chili powder and cumin add warmth and depth, while kosher salt and black pepper are essential for bold, balanced flavor.
  
  However, the real secret ingredient is instant tomato soup mix. Depending on your store, it may be located with the canned soup or the Mexican spices.

VARIATIONS

Spicy Fries: Add ½ teaspoon cayenne or chipotle powder to the seasoning blend.

Garlic Parmesan: Toss baked fries with freshly grated parmesan and garlic powder right out of the oven.

Loaded Style: Top Red Robin steak fries with melted cheese, bacon bits, and scallions

Ranch Fries: Add 1 tablespoon ranch seasoning to the spice mix for a tangy twist.

Sweet Potato Version: Swap in sweet potatoes and reduce the baking time slightly.

RED ROBIN STEAK FRIES FAQ

After years of testing every oven fry trick out there, here’s what works: use Russet potatoes for the perfect interior texture, and toss them in oil before baking to get those golden edges.

The real secret? Space and flip. If your wedges are touching on the pan, they’ll steam instead of crisp. And rotating the pans halfway through ensures even browning.

As for the seasoning… Red Robin’s blend has a tangy-sweet tomato flavor from instant soup mix, which adds both umami and a hint of color.

Layering it before and after baking locks in bold flavor on every bite.

TOOLS NEEDED

• Two baking sheets
  
• Measuring spoons
  
• Spatula or tongs for flipping
  
• Parchment paper (optional, for easier cleanup)

Enjoy!

With love, from our simple kitchen to yours.

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Red Robin Fries (Copycat Recipe) + Video

Thick-cut, homemade Red Robin Fries are crispy on the outside and fluffy on the inside with a bold flavor that will make your mouth water!

Course Side Dish

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 4 – 6

Calories 303cal

Author Donna Elick

Ingredients

• 4 tablespoons vegetable oil
• 2 pounds Russet potatoes, cut into thick wedges
• 1 tablespoon Red Robin-style seasoning divided

Homemade Red Robin Seasoning Recipe 

• 3 tablespoons kosher salt
• 1 tablespoon instant tomato soup mix 
• 2 teaspoons chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon fresh ground black pepper

Instructions

• Preheat the Oven and Prepare the Pans: Preheat oven to 400°F. Line two baking sheets with parchment paper or lightly grease them with oil. Set aside.
• Prepare the Seasoning: Combine 3 tablespoons kosher salt, 1 tablespoon instant tomato soup mix , 2 teaspoons chili powder, 1/4 teaspoon ground cumin and 1/4 teaspoon fresh ground black pepper in a small bowl.
• Cut the Potatoes: Cut 2 pounds Russet potatoes, cut into thick wedges into thick steak fry-style wedges. Try to keep them uniform for even cooking.
• Season the Potatoes: Divide the wedges between the two prepared baking sheets. Drizzle each pan of potato wedges with ½ of the 4 tablespoons vegetable oil and sprinkle each with about ¼ 1 tablespoon Red Robin-style seasoning. Use your hands or a spatula to toss directly on the pan until evenly coated.
• Arrange the Fries: Spread the seasoned wedges into a single layer on each pan. Make sure the fries aren’t touching so they can crisp properly.
• Add More Seasoning: Sprinkle the remaining ½ tablespoon of seasoning, evenly over the tops (divided between the two pans). Add more or less to taste.
• Bake the Fries: Bake for 40 minutes, flipping the fries halfway through. Rotate the baking sheets top to bottom and bottom to top for even browning.
• Serve: Remove from the oven and serve hot with your favorite dipping sauce.

Video

Notes

Storage: Store leftover fries in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for the best texture.

Store left over seasoning in an airtight container. I like to use a mason jar.

Customization Ideas: Add a pinch of cayenne for a spicy version, or top with shredded cheddar and chopped green onions for loaded steak fries.

Nutrition

Serving: 1 | Calories: 303cal | Carbohydrates: 42g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Sodium: 5260mg | Sugar: 1g | Fiber: 3g | Calcium: 38mg | Iron: 2mg

Originally published September 2011, updated and republished August 2025

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