Why You’ll Love This Recipe
I’m not sure what it is about the bottomless fries at Red Robin, but I love them! And the French Fry Seasoning is definitely part of what makes their fries so amazing! Honestly, I’ve never met a French fry I didn’t like, but the fries at Red Robin are some of my favorites. Okay, it might possibly be because they’ll bring you as many fries as you can eat, but it’s definitely something more than that.
- Signature Flavor: Just like the restaurant version, this seasoning delivers a perfect balance of savory, smoky, and slightly sweet notes.
- Everyday Ingredients: Made with spices you likely already have in your pantry— there’s no need to run to the store.
- Use it on Everything! Sprinkle it on fries, burgers, chicken, roasted veggies, seafood, or even popcorn for an serious flavor upgrade.
- Quick & Easy to Make: Just whisk the spices together and store in an airtight container or shaker bottle.
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and tasty variations!
French Fry Seasoning (Red Robin Copycat)
Ingredients
- 1/4 cup paprika
- 3 tablespoons salt
- 1 teaspoon pepper
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 2 teaspoons dried basil
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon celery salt
- 1 tablespoon sugar
Instructions
- Whisk together all ingredients in a small bowl. Transfer to an airtight container or shaker bottle until ready to use.
- Sprinkle on fries, meat, potatoes, seafood, veggies and more.
Nutrition
Ingredients Notes & Substitutions
- Types of Paprika: I usually go with regular paprika because it has a milder flavor, but you can substitute with smoked paprika for a more intense, barbecue-like taste.
- No Dried Basil? Swap it with dried oregano or Italian seasoning if needed.
- Chili Powder Choices: Chili powder adds a bit of heat and smoky flavor. For more spice, try cayenne pepper, or a combination of both.
- Sugar Substitutes: Use brown sugar if you like a bit of molasses flavor, or leave it out altogether if you want a sugar-free spice blend.
Recipe Tips
- Make a Double Batch! You’ll go through this faster than you think! Doubling the recipe ensures you always have some on hand.
- Use Fresh Spices: For the best flavor, make sure your spices aren’t stale. If they’ve been sitting in your pantry for over a year, it might be time to replace them.
- Store it Properly: Keep your seasoning in an airtight container or shaker bottle, away from heat and light. It should stay fresh for up to 6 months.
- Shake before using! Some of the finer spices may settle to the bottom, so give the container a quick shake before each use.
Storing
- Store the seasoning in a tightly sealed jar, spice shaker, or reusable spice container to keep out moisture and air.
- Place your spice mix in a cool, dry spot like a pantry or spice drawer. Avoid storing it near the stove or in direct sunlight.
- Avoid double-dipping – Use a clean, dry spoon when scooping out the seasoning to prevent moisture from getting into the mix.
- Add a label with the date you made it. While it can last up to 6 months, it’s best used within 3–4 months for best flavor.
Pairings
This seasoning is so versatile, so don’t limit yourself to just using it on French fries. It’s great on all kinds of potatoes, veggies, and as a seasoning for grilled meats including pork, chicken, beef and fish.
These our some of our favorite things to sprinkle with this seasoning blend.
10 comments
Brenda Lambert
For those asking 1 tsp. Celery Salt.
Brandon
Why is the serving size listed as 1? How is that useful? This yields 24 servings but no idea how much that is in tablespoons. I guess we have to add up all the measurements ourselves.
Cindi
I too would like to know how much celery salt to include in the recipe. Anyone who has tried it, did you add celery salt? Didn’t add it? Thanks!
Einar
I made the French fry seasoning for the first time a few weeks ago. We have been trying it out on a lot of things here at home. We liked so much that we now double the recipe and even keep a batch in our camper to take with us camping. Great stuff
Dave
Is the 1/4 cup paprika a typo? It is wayyy too much in my opinion
Georgette Michalkovich
I see the ingredients call for celery salt, but the recipe to print does not have celery salt included. Did you include the celery salt?