Dirty Martini Fries

All the flavors of a dirty martini on a platter of loaded fries. What could be better than that?! There’s only a few teaspoons of booze in these Dirty Martini fries, but they’re loaded with blue cheese, Castelvetrano olives, tons of herbs and freshly cracked black pepper. Serve them on the weekend when you’re watching football, on a weeknight with grilled burgers, or as a nibble with your favorite cocktail.

If you love dirty martini flavors in food form, you might also like my Dirty Martini Dip!

How to Make Dirty Martini Fries

1. In a large bowl, combine the blue cheese, vodka, dry vermouth, olive brine, chopped olives, a generous crack of black pepper, and a pinch of celery salt. Lightly mash some of the blue cheese into the liquids while leaving plenty of crumbles intact.
2. Add the hot, freshly cooked fries directly to the bowl, option to add in a garlic-y butter on top, and quickly toss until lightly coated in the blue cheese mixture. You want little bits of blue cheese and olive clinging to the fries rather than a heavy, wet coating.
3. Transfer immediately to a serving platter and finish with more chopped olives, fresh dill, lemon zest, and plenty of cracked black pepper. Garnish with a cocktail pick of olives and serve right away.

Watch Me Make It

Tips for Making the Best Dirty Martini Fries

• The easiest way to make these is to use a bag of your favorite frozen french fries, either in the oven or the air fryer.
• You don’t want the blue cheese mixture to be too wet, so if it looks like it’s going to make your fries soggy (which we don’t want), add a bit more blue cheese.
• Serve the loaded fries immediately! They’ll get cold and soggy the longer they sit.
• You can make the blue cheese mixture ahead of time and store it at room temp until you’re ready to mix with the fries and serve.
• Use good blue cheese and olives for this recipe. I always use Castelvetrano olives.
• Make your own olive brine!

TOPPING: Garlic Butter

Want to add a little garlic to the party?

To make the garlic butter, melt 3 tablespoons of unsalted butter in a small saucepan over medium-low heat. Add 2–3 cloves of finely minced garlic and cook for 1–2 minutes, stirring frequently, until fragrant but not browned. Remove from heat and season with a pinch of salt and freshly cracked black pepper.

What to Pair with Dirty Martini Fries

• If you want to go all in on Dirty Martini night, pair these fries with my Dirty Martini. You’ll already have the ingredients out.
• To continue wowing your guests with something unique, try my super popular Dirty Margatini!
• For similar flavors without totally mimicking a dirty martini, try a low-ABV Vermouth and Soda.
• If you’re having more of a casual burger and fries night, pair your fries with a Spaghett!

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Dirty Martini Fries

My new favorite girl dinner: Crispy fries tossed with blue cheese, olives, and everything you'd find in a good dirty martini.

Print Recipe

Ingredients

• 1 lb hot crispy French fries
• 1/2 cup crumbled blue cheese
• 1 tsp vodka
• 2 tsp dry vermouth
• 1 tsp olive brine
• 1/4 cup finely chopped Castelvetrano olives
• Freshly cracked black pepper
• Pinch of celery salt, optional
• Flaky salt, as needed
• 1/4 cup optional, garlic butter

For topping

• 2 tbsp finely chopped Castelvetrano olives
• Fresh dill, roughly torn
• Fresh lemon zest
• Freshly cracked black pepper
• Whole olives on cocktail picks, to garnish

Instructions

• In a large bowl, combine the blue cheese, vodka, dry vermouth, olive brine, chopped olives, a generous crack of black pepper, and a pinch of celery salt. Lightly mash some of the blue cheese into the liquids while leaving plenty of crumbles intact.
• Add the hot, freshly cooked fries directly to the bowl, then if using add a little garlic butter on top, and quickly toss until lightly coated in the blue cheese mixture. You want little bits of blue cheese and olive clinging to the fries rather than a heavy, wet coating.
• Transfer immediately to a serving platter and finish with more chopped olives, fresh dill, lemon zest, and plenty of cracked black pepper. Garnish with a cocktail pick of olives and serve right away.

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Xoxo, cheers!