Aussie Fries– Easy Outback Steakhouse Copycat

This homemade version of Outback’s Aussie Fries brings crispy fried potatoes, melted Colby Jack, and crumbled bacon together in the most unapologetic way. It’s salty, cheesy, and low-effort — perfect when you want something fast and indulgent that doesn’t require emotional prep work. Use frozen fries, pantry staples, and boom — dinner, snack, or whatever you need it to be.

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Quick Summary

• Prep time: 10 mins
• Cook time: 15 mins
• Flavor: Salty, crispy, cheesy
• Great for: Lazy dinners, cheat nights, sharing (or not)

Why I Like This Recipe

I didn’t want to cook. I just wanted something hot and loud and kind of greasy. Grabbed a bag of frozen fries and leaned all the way into it. The cheese melted weirdly perfect, and the bacon hit just right. I didn’t even plate it — just stood at the counter and ate straight off the tray.

Ingredients

• 2 lbs frozen French fries
• 1 cup shredded Colby Jack cheese
• 4 oz bacon
• Vegetable oil (for frying)

How To Make Aussie Fries

1. Heat the oil: Fill a deep pan with vegetable oil and heat to 350°F. Test with one fry — if it sizzles, you’re good.
2. Fry the fries: Small batches, 3–5 minutes each. Drain on paper towels to keep them crispy.
3. Cook the bacon: Fry or bake until crisp. Let it cool, then crumble it into chaos.
4. Layer it all: Toss the fries on a tray, salt them, pile on cheese and bacon. No rules.
5. Melt the magic: Warm in the oven (like 350°F) until the cheese melts into the fries — gooey, not burnt.
6. Serve hot: Use ranch. Or don’t. Eat straight off the tray. No judgement here.

Tips for Success

• Don’t overcrowd the pan — fries need space to crisp
• Drain on paper towels or they’ll go limp fast
• Use a warm oven — don’t blast it or the cheese burns
• Cook bacon ahead if you’re short on patience

Storage and Reheating

• Fridge: Store leftovers in an airtight container, up to 2 days.
• Freezer: Not ideal — texture changes too much.
• Reheat: Air fryer or oven at 375°F to get some crisp back. Microwave = floppy fries. Still edible though.

Frequently Asked Questions

• Can I use fresh potatoes instead of frozen fries?
  Sure, but this isn’t that kind of night. Go frozen for speed and sanity.
• What kind of cheese works best?
  Colby Jack melts well and tastes like nostalgia. Cheddar works too.
• Can I bake the fries instead of frying?
  Yep. Just know they won’t get quite as crispy.
• Do I really need to drain the fries?
  Yes. Unless you like sogginess. Paper towels matter here.
• Is ranch necessary?
  No. But… kinda yes.

Common Mistakes and How to Dodge Them

• Crowding the oil: Fries need space or they steam instead of crisp. Fry in batches, even if it’s annoying.
• Forgetting to season right away: Salt sticks better when fries are fresh out of the oil. Do it fast, do it generously.
• Skipping the paper towels: Greasy fries = floppy disappointment. Drain them or regret it.
• Overheating the oven: You want melted cheese, not baked-on crust. Use medium heat and check often.
• Thinking this is a side dish: Nope. This is the main event. Don’t kid yourself.

Nutrition Facts (Per Serving)

• Calories: 961 kcal
• Total Fat: 65g
• Saturated Fat: 19g
• Cholesterol: 65mg
• Sodium: 1230mg
• Potassium: 850mg
• Total Carbohydrate: 75g
• Dietary Fiber: 6g
• Sugars: 2g
• Protein: 14g

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