These Pizza Loaded Fries are made with crispy baked fries topped with marinara sauce, mini pepperoni, and melted mozzarella cheese, broiled until bubbly

. It’s pizza night and fry night combined into one tray, and it disappears fast at parties.

I make these for game day or a casual Friday night dinner when regular fries need an upgrade.

They come together with mostly frozen fries and pantry staples, so there’s not much prep involved.

If you like loaded, cheesy snacks like this one, these are worth trying too:

Ingredients You’ll Need

Baking the fries until fully crisp before adding any toppings is the step that keeps this from turning into a soggy pile.

Mini pepperoni distributes more evenly across a tray of fries than the regular-sized slices.

Ingredients

1 bag (28 oz) frozen French fries
1 cup marinara sauce, warmed
1 1/2 cups shredded mozzarella cheese
1/2 cup mini pepperoni
1/2 tsp dried oregano
Chopped fresh basil or parsley, for serving

Directions

Preheat your oven according to the fries package instructions, usually around 425°F.
Spread the frozen fries out in a single layer on a large baking sheet.
Bake according to the package time, until fully crisp and golden – don’t pull them early, since they need to be fully crisp before topping.
Once the fries are crisp, remove the tray from the oven and switch the oven to broil.
Drizzle the warmed marinara sauce evenly over the fries.
It’s not the prettiest step, just so you know, since the sauce pools in some spots, but it evens out once the cheese melts.
Sprinkle the shredded mozzarella evenly over the sauced fries.
Scatter the mini pepperoni over the top.
Sprinkle with dried oregano.
Broil for 2 to 3 minutes, watching closely, until the cheese is melted and starting to bubble and brown in spots.
Broilers vary a lot in strength, so check every 30 seconds after the 1-minute mark to avoid burning.
Remove from the oven as soon as the cheese looks the way you want it.
Top with chopped fresh basil or parsley.
Serve immediately while hot and enjoy!

Important Recipe Notes

Bake the fries fully crisp before adding toppings. Undercooked fries turn soft and soggy once the sauce and cheese go on, so don’t rush this first step.
Watch the broiler closely. Broilers work fast and vary a lot in strength between ovens, so check every 30 seconds once the cheese starts melting to avoid burning.

Don’t drown the fries in sauce. A light drizzle is enough – too much marinara can make the fries soggy underneath the cheese.
Serve these immediately. Loaded fries are best the moment they come out of the oven, since they lose their crispness fast once the toppings sit on them.
This doesn’t reheat particularly well since the fries soften once refrigerated. If you have leftovers, a few minutes in the air fryer helps crisp them back up somewhat.
No mini pepperoni on hand? Regular pepperoni slices cut into quarters work just as well.

How to Serve, Store & Customize This Recipe

Serving:

Serve immediately, straight from the oven, with extra marinara on the side for dipping. This works well as a game day snack or a fun Friday night dinner.

Storage:

These are best enjoyed fresh. Leftovers can be kept in an airtight container in the fridge for up to 2 days, though the fries will soften.

Reheat in the air fryer or oven to help crisp them back up.

Customization:

Add sliced black olives or diced bell pepper for a supreme pizza version, or swap the mozzarella for a pizza cheese blend.

A drizzle of ranch dressing over the top before serving is a popular add-on if you like that combination.