Ree Drummond’s Garlic Parmesan Fries Are Her Most-Loved Dish at The Merc

Few things in life are as satisfying as a mountain of golden, garlicky fries. If you’ve ever been to The Pioneer Woman Mercantile in Pawhuska, Oklahoma, you already know Ree Drummond’s garlic parmesan fries are legendary. Crispy, cheesy, buttery and absolutely piled high, they’re one of the restaurant’s most popular snacks, and for good reason. “Is it a snack, is it a starter, is it a side?” Ree jokes in a recent episode of The Pioneer Woman. “It can be anything you want it to be!” And the best part? You don’t even need to leave your kitchen to enjoy them.

Why these garlic parmesan fries are a fan favorite

Ree’s garlic parmesan fries are more than just a side: they’re an experience. Served in dramatic fashion on a platter piled high with a “mountain” of fries, two kinds of Parmesan cheese, garlic butter and a sprinkle of parsley, this dish turns a simple comfort food into something unforgettable. It’s one of the Merc’s most popular appetizers, according to Ree and her head chefs. “As soon as people see it go out, they have to order one,” one chef says. “It’s like the Mount Everest of french fries.” Honestly, who could resist?

Yes, you can totally make these at home

While the Merc’s kitchen crew makes their fries from scratch, Ree admits she takes a shortcut at home (and we love her for it). “I cheated and used frozen fries,” she says in her tutorial. She opts for thin-cut fries, while the Merc usually cuts theirs thicker, but the choice is yours. “Just use whatever fries you have in your freezer.” The magic really comes from the garlic butter mixture that coats the fries post-oven, and the dramatic snowstorm of freshly grated Parmesan on top.

If you’re craving a scratch-made version, you can make your own fries from peeled and cut russet potatoes. Soak them in cold water for at least 30 minutes, then pat dry and bake or fry until crispy.

Ree’s top tips for perfect garlic parmesan fries

Leave it to Ree Drummond to make the perfect batch of fries at home. Here are her can’t-miss steps to recreate the Merc’s version:

1. Pour the butter while the fries are hot. This is crucial. As soon as the fries come out of the oven, drizzle the garlic butter mixture over them. The heat helps the butter melt evenly and coat every single fry.
2. Don’t skimp on cheese. Ree uses two types of Parmesan: finely grated (powdery) mixed into the butter, and freshly grated Parmesan on top. “I’m not exaggerating when I say you have to cover the fries. You barely want to be able to see them!” she laughs.
3. Skip the bagged shreds. For the best melt and flavor, grate your cheese from a block. Pre-shredded Parmesan won’t give you the same lush texture or dramatic presentation. Trust Ree on this; she knows her cheese.

Ree Drummond’s garlic parmesan fries (using frozen fries)

Here is Ree’s adapted recipe for these larger-than-life fries using your favorite frozen brand. And no, you definitely won’t have any leftovers.

Ingredients:

• 1 (16 oz.) bag thin frozen french fries
• 4 Tbs. softened unsalted butter
• ½ tsp. dried oregano
• ¼ cup finely grated Parmesan (the “powdery” kind)
• 1 Tbs. olive oil
• 2 cloves garlic, minced
• ½ cup freshly grated Parmesan (for topping)
• 1 Tbs. chopped fresh parsley
• Garlic aioli or ketchup, for serving

Directions:

• Total time: 40 minutes
• Yield: 1-2 servings

1. Preheat the oven and bake the fries according to package directions.
2. While fries are baking, heat the olive oil in a small saucepan over medium-low heat. Add the garlic and cook for four minutes, then remove and cool for five minutes.
3. In a bowl, combine the softened butter, oregano and powdered Parmesan. Stir in the cooled garlic oil.
4. When fries are done, transfer them to a large bowl or sheetpan and immediately toss with the garlic butter mixture.
5. On a large platter, pile half of the fries, top with freshly grated Parmesan and parsley, then repeat with the remaining fries and toppings.
6. Serve with store-bought garlic aioli and ketchup on the side and maybe a fork, if you’re feeling fancy.

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This story was originally published May 19, 2025 at 10:30 AM.