French Fries The Ultimate Recipe

FRENCH FRIES
The Ultimate Recipe

Guide
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Table of Contents:
1) French Fries with
White Mushrooms
Chives In Rendered Beef
Fat
Rosemary
Mayonnaise
Milk Sweetened Mango
Dried Thyme
7) Sweet Potato
Fries with Baked Fish
Peppers
9) Simple French
Fries
10) French Fries
with Parmesan Cheese
11) Curly French
Fries with Dill Pickle
12) Sweet Potato
Fries with Cinnamon
13) Baked French
Fries with Parsley
14) French Fries
with Bacon and Shredded
Cheese
15) French Fries
with Oregano
16) French Fries
with Jalapeno Chile
17) French Fries
with Barbeque Sauce
18) Sweet Potato
with Halibut Fillet
19) Jicama Root
French Fries
20) Sweet Potato
Fries with Baby Spinach
and Balsamic Dressing
21) Breaded French
Fries in Hot Seasoning
22) French Fries in
3 Flavorful Dip
23) Sweet Potato
Fries and Toasted Rolls
24) French Fries
with Fresh Garlic
25) French Fries
with Steak
26) Baked French
Fries with Cayenne Pepper
27) French Fries
with Bacon Bits
28) French Fries
with Mixed Spices
29) Grilled French
Fries
30) French Fries
with Diced Scallions
31) French Fries in
Wasabi Dip
1) French Fries
with White
Mushrooms
Prep Time: 10 minutes
Cook Time: 25 minutes
Ready In: 35 minutes
Servings: 4
INGREDIENTS:
1 1/2 pounds new or baby potatoes,

scrubbed and cut into quarters
1 1/2 cups reduced-sodium beef broth or
mushroom broth, divided
1 cup coarsely chopped cremini or white
mushrooms
1/2 cup shredded extra-sharp Cheddar
cheese
1/2 teaspoon freshly ground pepper,
divided
5 teaspoons extra-virgin olive oil,
divided
2 tablespoons finely chopped chives
1/4 plus 1/8 teaspoon salt, divided
3 tablespoons all-purpose flour
1/4 cup finely chopped onion
DIRECTIONS:
1.
Preheat oven for 450F.
2.
Coat the potatoes evenly with salt and
pepper and oil. Arrange in the baking
sheet and bake for 20-25 minutes until
reached the desired tenderness.
3.
Mix the half broth and flour in a separate
bowl. Set aside. Cook the mushroom
and onion into the medium heat saucepan
for 5-7 minutes and combine the
remaining broth for cook for another 8-
10 minutes. Put in the flour mixture and
bring to simmer; stir frequently for 1-3
minutes. Whisk in the chives and season
with salt and pepper.
3.
Prepare the potatoes in the baking pan
and scatter the cheese. Bake until the
cheese is melted for 5 minutes or more.
Top the baked potatoes with gravy and
serve.
2) French Fries
with Chives In
Rendered Beef Fat
Servings: 2-3
INGREDIENTS:
4 pound(s) potatoes
1 bottle(s) truffle oil poured into a spray
bottle
2 1/2 pound(s) rendered beef fat
7 ounce(s) fresh ground Parmigiano-
Reggiano
3 pound(s) fryer oil
Chives, chopped
Salt
DIRECTIONS:
1.
Heat the fryer pan to 275F, whisk in the
oil and the rendered beef fat.
2.
Prepare and cut the potatoes with 3/36
blade and blanch with oil. Cook the
fries into the heated fryer until golden
brown.
3.
Spray the potato fries with truffle oil and
dash with fine salt, Parmigiano-
Reggiano and chives and serve.
3) French Fries
with Rosemary
Ready In: 1 hour
Servings: 4
INGREDIENTS:
2 large baking potatoes, cut into 4-by-

1/2-inch sticks
1/4 cup freshly grated Pecorino Romano
cheese
1 teaspoon minced rosemary
Salt and freshly ground pepper
1 large garlic clove, minced
1 teaspoon minced sage
1/4 cup extra-virgin olive oil
DIRECTIONS:
1.
Evenly coat the potato sticks with olive
oil. Arrange the potato sticks into the
baking sheet and bake in the preheated
pan for 30 minutes until golden and
crispy.
2.
Scatter the herbs and garlic over the
fries; mix well and bake for another 5
minutes more. When ready, put in the
baked fries into the bowl; sprinkle the
grated Pecorino Romano; season with
salt and pepper to taste and serve.
4) French Fries
with Mayonnaise
Ready In: 1 hour
Servings: 4
INGREDIENTS:
5 pounds Red Bliss potatoes
2 cups Homemade Basic Mayonnaise
(below)
1/2 cup sriracha hot sauce
2 Tbsp. sweetened condensed milk
1 cup chopped fresh rosemary
1 cup chopped fresh thyme
Canola oil for deep-frying
2 tsp. white wine vinegar
2 cups grapeseed oil
4 tsp. Dijon mustard
2 large eggs
1 tsp. sea salt
1/4 cup sea salt
DIRECTIONS:
1.
Cut the potatoes, lengthwise and long
strips. Prepare the deep fry pan, put
some oil and fold in the potatoes. Fry
until tender but no color. Refrigerate
until cool.
2.
When ready, fry the cooled potatoes and
fry until it turned brown and crispy.
While the potato is still hot, mix in the
rosemary, thyme and salt and serve with
mayonnaise on the side.
For the Dip

Homemade Mayonnaise:
Into a blender, mix in the egg, vinegar
mustard and salt and blend it for 10
seconds. Whisk in some oil until evenly
mixed. Refrigerate for 1 week.
Sriracha Mayonnaise:
Combine the mayonnaise, Sriracha and
condensed milk to a blender. Blend until
evenly mixed. Refrigerate for 1 week.
5) French Fries
with Milk
Sweetened Mango
Servings: 4
INGREDIENTS:
Fries:
5 pound(s) Red Bliss potatoes
Freshly ground black pepper
Canola oil, for deep-frying
Sea salt
Mango Mayonnaise:
1 cup(s) store-bought Major Grey's
Mango Chutney
2 tablespoon(s) sweetened condensed
milk
2 cup(s) Homemade Basic Mayonnaise
(below)
DIRECTIONS:
1.
Sweetened Mango Mayo:
Put the mango into the blender, puree
until smooth. Mix in the condensed milk
and mayonnaise, blend until smooth.
Refrigerate for 1 week.
2.
Prepare the potato and cut into sticks for
about 3/8-inch thickness. Put in oil on
the deep fry pan, line a metal tray or
baking sheet with paper towels. When
reach the desired tenderness but have no
color. Remove from heat and refrigerate
until cool.
3.
When ready, deep-fry the cooled
potatoes until crispy and golden. Add
some salt and pepper for seasoning.
Best serve if hot and with the sweetened
mango dip.
6) French Fries
with Dried Thyme
Servings: 2
INGREDIENTS:
1 large Yukon Gold potato, peeled and
cut into wedges
1/4 teaspoon dried thyme
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
DIRECTIONS:
1.
Mix evenly the potato wedges with
thyme, salt and oil. Arrange these into
the baking sheet.
2.
Into the preheated oven (450F), bake the
potato wedges for 20 minutes or until
tender and golden brown. Serve
immediately.
7) Sweet Potato
Fries with Baked
Fish
Cook Time: I hour 10 minutes
Ready In: 1 hour 30 minutes
Servings: 1
INGREDIENTS:
2 small sweet potatoes (about 1/2 lb)

1 cod filet (6 oz), cut into 6 strips
1/2 cup whole-grain seasoned
breadcrumbs
6 cherry or grape tomatoes, halved
2 medium romaine leaves, thinly sliced
1/2 teaspoon balsamic vinegar
2 tablespoons Carrot-Ginger Dressing or
Roasted GarlicBalsamic Vinaigrette
Vegetable oil cooking spray
1/4 teaspoon salt, divided
1/4 teaspoon paprika, divided
1 teaspoon reduced-fat Parmesan
4 slices cucumber
2 slices zucchini
1 egg white
DIRECTIONS:
1.
Mix the romaine, tomatoes, cucumber
and zucchini in a bowl and set aside.
2.
Cover the baking sheet with foil; pour
some oil and arrange the cut sweet
potatoes and bake in a microwave safe
container for 2-3 minutes or until
fragrant and firm. Cut the potato ends
and slice into -inch thick fries. Put
these to another baking sheet, cover with
oil and dash with paprika, salt and
cheese. Bake until tender and brown for
30-35 minutes. Set aside.
3.
In a 2 separate bowl, put the egg white
and breadcrumbs. Dash the fish with
salt, paprika and vinegar; dip it to the
egg then to the breadcrumbs to cover.
Put the fish into the baking sheet and
bake for 12-15 minutes. Top salad with
dressing and serve with fish and fries.
In your desired plate, put the dressing on
the salad and serve with the fish and
fries on the side.
8) French Fries
with Peppers
Servings: 4
INGREDIENTS:
4 russet potatoes, peeled and cut into 1/4

inch thick fries
1/2 tsp. red pepper flakes
1/4 tsp. cayenne pepper
1/2 tsp, ground black pepper
2 Tbs. spicy brown mustard
2 cloves garlic, minced
1 tsp. chili powder
3 Tbs. olive oil
2 Tbs. lime juice
1 tsp. salt
DIRECTIONS:
1.
Toss the red pepper flakes, cayenne
pepper, chilli powder, pepper, mustard,
lime juice, garlic and oil in a bowl. Mix
in the potato slices and coat evenly.
2.
In the large baking sheet, spread the fries
and bake in the preheated oven for 20
minutes each for both sides, wait until it
turned crispy and golden brown. Add
salt to taste and serve.
9) Simple French
Fries
Servings: 4-6
INGREDIENTS:
6 large baking potatoes cut into strips

(about 1/3 to 1/2-inch thickness and
width)
oil for deep frying
salt
DIRECTIONS:
1.
In 376 degrees, heat the deep fryer with
oil. Put the potato strips into the fryer
and wait until browned and tender.
2.
Transfer the cooked fries into a paper
towel to drain. Season with salt and
serve.
10) French Fries
with Parmesan
Cheese
Servings: 4
INGREDIENTS:
4 medium baking potatoes (1 1/2 pounds
total), scrubbed
1/4 cup grated Parmesan
1/8 to 1/4 teaspoon freshly ground black
pepper
4 teaspoons olive oil
1/2 teaspoon salt
DIRECTIONS:
1.
Brush olive oil to the baking sheet with
aluminum foil. Set aside.
2.
Fold in the potato wedges with
oil then season with salt and pepper; mix
well. Spread the potato into the baking
sheet. Bake for 12 minutes then turn
potatoes and whisk in the parmesan
cheese. Leave it baked for 10-12
minutes until reached the desire
tenderness and golden.
11) Curly French
Fries with Dill
Pickle
Servings: 4
INGREDIENTS:
3 cups frozen curly french fries (about 9
ounces)
3 tablespoons chopped dill pickle, plus
a splash of pickle juice from the jar
1/4 cup shredded sharp cheddar cheese
Bake the french fries as the label directs
until crisp. Let cool.
1 tablespoon yellow mustard
1 1/2 tablespoons ketchup
3 tablespoons mayonnaise
4 strips bacon
1 1/2 tablespoons malt vinegar
1/4 teaspoon sugar
1 cup grape tomatoes, halved
1/4 cup thinly sliced red onion
2 romaine hearts, torn
Kosher salt and freshly ground pepper
Toasted sesame seeds, for topping
(optional)
DIRECTIONS:
1.
Stir-fry the bacon for 4 minutes each
side, wait until crisp. Break into bits.
2.
For the dressing, mix the pickle,
mustard, pickle juice, mayonnaise,
ketchup, vinegar, sugar and 2
tablespoons of water. Season with salt
and pepper to taste.
3.
Combine the French fries, tomatoes,
bacon, romaine, red onion, cheddar
cheese and the dressing. Add some salt
and pepper for the desired taste. Serve
with toasted sesame seeds on top.
12) Sweet Potato

Fries with
Cinnamon
Servings: 4
INGREDIENTS:
2 large (about 1 1/2 pounds) sweet

potatoes, peeled and cut into thin fries
Kosher salt and freshly ground black
pepper
1 teaspoon ground cinnamon
2 tablespoons olive oil
1/8 teaspoon ground cumin
DIRECTIONS:
1.
In a 400 degrees F preheated oven, put
in the baking tray.
2.
In a bowl, put the sweet potatoes,
sprinkle with olive oil and dash with
cinnamon, cumin, salt and pepper.
Arrange the sweet potatoes into the
baking sheet and place it into the
preheated baking tray; bake for 25-30
minutes and until reached the desired
crispiness. Serve.
13) Baked French
Fries with Parsley
Servings: 2
INGREDIENTS:
3 russet potatoes
1/2 TBSP parsley
1/2 cup grated parmesan cheese
1 TBSP garlic powder
1/2 TBSP onion powder
2 TBSP vegetable oil
1/2 TBSP sea salt
DIRECTIONS:
1.
Preheat oven to 450 degrees.
2.
Put the peeled and sliced potato into a
ziplock bag then pour in some oil; shake
well. Add the parsley, grated parmesan
cheese, garlic and onion powder seal the
bag and shake well until evenly coated.
3.
Prepare the baking sheet and spread the
coated potatoes. Bake for 15 minutes
each side. Serve with your favorite dip.
14) French Fries
with Bacon and
Shredded Cheese
Servings: 4
INGREDIENTS:
1 lb. frozen French fries
3 tablespoons bacon bits
1 cup shredded cheese
1 teaspoon Worcestershire sauce
1/4 cup chopped green onions
2 tablespoons salted butter
2 tablespoons AP flour
1 cup whole milk
DIRECTIONS:
1.
For the cheese sauce, dissolve the butter
into the sauce pan. Mix in the flour, toss
and cook until light brown. Pour the
milk, stir and let it simmer. Fold in the
shredded cheese and Worcestershire
sauce. Continue stirring until the cheese
melts and a bit thicken.
2.
Whisk in oil in the aluminum foil over
the baking tray and spread the frozen
fries. Bake the fries into the preheated
oven (370F) for 30 minutes and wait
until become crispy.
3.
Place the baked fries into a bowl; pour
in the cheese sauce, dash bacon bits and
green onions on top. Serve.
15) French Fries
with Oregano
Servings: 4
INGREDIENTS:
6 medium Russets potatoes cut in
wedges
about 3 T olive oil
Salt and Pepper
Thyme
Rosemary
Oregano
DIRECTIONS:
1.
Preheat the oven to 400 degrees.
2.
Coat well the cut potatoes with olive
oil. Season it with salt and pepper to
taste. Spread the coated potatoes to the
baking sheet and bake for about 45
minutes until they turn brown and
crispy. Serve it with the dip of your
choice.
16) French Fries
with Jalapeno
Chile
Servings: 4
INGREDIENTS:
4 medium russet potatoes, unpeeled

(about 1 3/4 pounds)
3/4 large red jalapeno chile, seeded &
membranes removed
1/4 cup chopped fresh cilantro
1 teaspoon kosher salt
2 garlic cloves, minced
3 tablespoons olive oil
1 teaspoon olive oil
salt
Dipping Sauce
1 chipotle pepper, seeded and minced
1 teaspoon adobo sauce (from chipotle
can)
2 teaspoons fresh lime juice
1/4 cup plain Greek yogurt
1/4 cup mayonnaise
DIRECTIONS:
1.
Slice the potatoes into 1/3-inch thick
strips. Toss in olive oil and kosher salt
to the potato strips. Arrange the
potatoes into the parchment sheet. Bake
until it turned brown for about 40
minutes and another 10 minutes for the
other side.
2.
Stir-fry the jalapenos and garlic and
cook until fragrant, avoid overcooking
the garlic. In a large bowl, put in the
baked potatoes and mix the garlic,
cilantro and peppers; add salt to taste.
4.
For the sauce, combine mayonnaise,
yogurt, adobo sauce, chipotle pepper
and lime juice. Serve it with fries.
17) French Fries
with Barbeque
Sauce
Servings: 4
INGREDIENTS:
4 Russet Potatoes, peeled
Peanut or Canola Oil (we prefer peanut)
Real Salt
Special Sauce
1/4 Cup BBQ Sauce
1/4 Cup Mayonnaise
DIRECTIONS:
1.
Slice the potato into fries. In a bowl
filled with ice water, leave the sliced
potatoes for 30 minutes.
2.
Drain the cooled potatoes on a paper
towel then add some oil. Prepare the
frying pan; fold in the potato and cook
for 3-5 minutes until the desired
crispiness. Dash some salt to taste.
3.
Prepare the barbeque sauce and have it
heated in the microwave for a few
seconds. Mix in the mayonnaise and
serve it with the hot fries.
18) Sweet Potato
with Halibut Fillet
Servings: 2
INGREDIENTS:
2 sweet potatoes, peeled, cut into 1-inch

wedges
2 (4-ounce) halibut fillets, skin removed
Coarse salt and freshly ground pepper
1 tablespoon freshly chopped parsley
2 tablespoon extra-virgin olive oil
Lime wedges, for serving
DIRECTIONS:
1.
2.
Spread the sweet potatoes with oil into
the baking sheet, dash some salt and
pepper to taste. Bake for 20-23 minutes
and toss frequently until it turned golden
and tender.
3.
On the last 10 minutes of cooking the
sweet potatoes, brush fish with some oil
and whisk in salt and pepper to taste.
Place it in other baking sheet then add in
to the oven and cook for 8-10 minutes.
4.
Remove baked sweet potato and fish;
squeeze the lime, top it with parsley and
serve.
19) Jicama Root
French Fries
Servings: 4
INGREDIENTS:
1 Jicama root
1 Tbsp of mixed seasonings of choice
(garlic powder, chili powder, paprika,
etc.)
Sprinkle of sea salt
1 Tsp of olive oil
DIRECTIONS:
1.
Remove the peel of the jicama root and
slice them similar to steak fries.
Arrange the jicama strips into the baking
sheet. Prepare the seasonings into a
separate bowl and dash them evenly
over the jicama strips. Coat also the
jicama strips with oil.
2.
In the preheated oven (375F), bake the
seasoned jicama strips for at least 15
minutes for each side until reached the
desired crispiness and color. Serve and
while its hot.
20) Sweet Potato
Fries with Baby
Spinach and
Balsamic Dressing
Servings: 1-2
INGREDIENTS:
Roasted sweet potato
Baby Spinach
Balsamic Dressing
Can of Baby Beetroots
Feta
Mixed salad leaves
Rocket
Alfalfa sprouts
Salt and pepper to taste
DIRECTIONS:
1.
Spread the sweet potato strips into the
baking sheet; coat it with olive oil, salt
and pepper. Bake in the preheated oven
(180 degrees) for 30 minutes. Turn it
over and cook the other side for 10
minutes more until turned golden brown
and crispy. Remove from oven and let
it cool for a while.
2.
Combine the rocket, baby spinach,
alfalfa sprouts and mixed salad leaves
then add in the feta and beetroots. Dress
it with the balsamic dressing and whisk
in with salt and pepper to taste.
3.
Serve the sweet potato fries on top of the
salad.
21) Breaded
French Fries in
Hot Seasoning
Ready In: 1 hour
Servings: 1-2
INGREDIENTS:
2 large russet potatoes
teaspoon curry powder (or other hot
seasoning)
1 egg white
1 teaspoon garlic powder
1 teaspoon fresh ground pepper
teaspoon onion powder
cup flour
DIRECTION:
1.
Slice potatoes into wedges and soak it to
water while preparing for the other
ingredients.
2.
In a separate bowl, combine egg white
and the seasonings. Drain the potatoes;
toss it to the egg mixture then cover it
with flour. When ready, lay in the fries
into the baking sheet coated with light
vegetable oil and bake it for 35-45
minutes until golden brown.
22) French Fries in
3 Flavorful Dip
Ready In: 1 hour
Servings: 4
INGREDIENTS:
4 large potatoes
1 tsp vegetable oil
Salt
Rosemary Mayonnaise
2 tsp fresh chopped rosemary
1/2 cup mayonnais
Salt and pepper to taste
Wasabi Mustard
1/2 tsp of wasabi
4 tbsp of crme frache
2 tbsp of Dijon mustard
Salt and white pepper to taste
Curry Ketchup
1/2 cup ketchup
2 tsp curry
DIRECTIONS:
1.
Preheat oven to 425F. Slice the potatoes
into equal sized sticks, about -inch
thick. Rinse thoroughly then soak it in a
pot of boiling salt water for 2 minutes.
Remove from pot rinse; rinse with cold
water then let it dry.
2.
Prepare the baking sheet lined with
parchment paper, put some oil on top
and toss evenly to the potatoes. Arrange
the coated potatoes in the baking sheet
and bake for 30 minutes; turn the
potatoes then bake for another 15
minutes until browned.
3.
For the Dips
In 3 separate bowl, combine each
ingredients then let it refrigerated for an
hour. When cooled, serve with your hot
fries.
23) Sweet Potato
Fries and Toasted
Rolls
Servings: 4
INGREDIENTS:
2 large (about 1 1/2 pounds total) sweet

potatoes
1/4 cup prepared tartar sauce
1 tablespoon Caribbean barbecue
seasoning
2 cups roughly chopped cabbage
1 (10 ounce) package lightly breaded
fish sticks
4 French bread or hoagie rolls
1 tablespoon canola oil
1/2 cup grated carrots
4 large lettuce leaves
DIRECTIONS:
1.
Preheat oven to 400 degrees F. Slice the
peeled sweet potatoes into 8 sticks.
Toss the sticks with oil and seasoning.
Spread the sweet potatoes in the baking
and bake for 30 minutes until reached the
desired crispiness.
2.
Combine the cabbage, carrots and tartar
sauce in a separate bowl then
refrigerate. When the potatoes are at
least 15 minutes cooked, prepare the fish
sticks according to package instructions.
Toast the rolls and top it with slaw,
lettuce and fish sticks. Serve it with the
sweet potato fries.
24) French Fries
with Fresh Garlic
Servings: 4
INGREDIENTS:
3 russet potatoes, roughly peeled and cut
into even wedges or strips
2-3 cloves fresh garlic, minced
2-3 Tbsp canola or olive oil to rim pan
large handful rosemary
sea salt and pepper to taste (~ 1/4 tsp
each)
1 Tbsp olive oil (for coating fries)
DIRECTIONS:
1.
2.
Whisk in 1-2 tablespoons olive oil and
salt and pepper to the potatoes. Coat
the baking sheet with canola oil the
spread the fries in a single layer; cover
with foil and bake for 5 minutes. Take
the foil off and bake for another 5
minutes, when ready turn it over and
cook for 5 minutes more until crisp and
golden brown.
3.
Transfer it to a bowl and season with
salt to taste and toss it with minced
garlic and rosemary. Serve.
25) French Fries
with Steak
Ready In: 2 hours
Servings: 4-6
INGREDIENTS:
1-28 ounce bag frozen French fries

One flank steak about 1.5 pounds
1 bunch cilantro (no stems) chopped
About 2 cups shredded colby/jack
cheese
Guacamole, and sour cream for garnish
1 teaspoon each Kosher salt and freshly
ground pepper
3 large cloves of garlic, minced
1 tablespoon cumin
1/3 cup olive oil
Zest & juice of one lime
DIRECTIONS:
1.
Toss together the garlic, cumin, cilantro,
salt and pepper, olive oil, lime juice and
zest.
2.
Marinade the flank into a ziplock bag
and refrigerate for 1-4 hours. When
flank is ready, prepare the grill into a
high heat and cook the flank for 5
minutes each side. On the other hand,
cook the French fries according to
package instruction.
3.
Cut the flank into strips, layer it on over
the cooked fries and top with cheese.
Put it in a microwave oven for at least a
minute until the cheese melts. Remove
from oven then sprinkle with guacamole
and sour cream.
.
26) Baked French
Fries with
Cayenne Pepper
Servings: 1
INGREDIENTS:
1 (7 -8 ounce) russet potatoes
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 tablespoon egg substitute
1 3/4 teaspoons salt, divided
olive oil flavored cooking spray
1/2 tablespoon flour
1/2 teaspoon paprika
1 pinch garlic powder
DIRECTIONS:
1.
Preheat the oven to 400 degrees. Whisk
in oil lightly to the baking sheet.
2.
Slice the potatoes lengthwise into 1/3-
inch thick sticks. Soak in the sliced
potatoes into the boiling water, add in 1
teaspoon salt. Cook for 3 minutes,
remove from heat and let it cool for
about 5 minutes.
3.
In a separate bowl, toss in the paprika,
egg substitute, flour, black pepper, garlic
powder, cayenne and the remaining 3/4
teaspoon salt; toss evenly. Fold in the
potato strips and have it coated well.
Transfer each coated strips into the
baking sheet.
4.
Bake for 20 minutes then turn it over and
cook for another 5 minutes more until it
turned crispy and brown.
27) French Fries

with Bacon Bits
Servings: 4
INGREDIENTS:
4 cups frozen waffle-cut fries
2 tablespoons real bacon bits
1 cup (4 ounces) shredded cheddar
cheese
2 tablespoons chopped green onion
1/2 to 1-1/2 teaspoons steak seasoning
DIRECTIONS:
1.
Spread the waffle fries into the baking
pan, whisk in oil to lightly coat the pan.
In a preheated oven (450 degrees), bake
the waffle fries for 20-25 minutes until
lightly browned.
2.
Dash the steak seasonings; toss to mix
well. Sprinkle the remaining
ingredients and bake for another 2-3
minutes until the cheese is melted.
Serve it while its hot.
28) French Fries
with Mixed Spices
Servings: 8
INGREDIENTS:
6 Russet Potatoes (scrubbed clean)

1 teaspoon dried Oregano
1 teaspoon Cayenne
1 teaspoon Paprika
1 1/2 teaspoons Onion Powder
1 1/2 teaspoons Garlic Powder
Vegetable Oil for frying
1 teaspoon Salt (plus more to garnish if
desired)
1 teaspoon freshly ground Black Pepper
DIRECTIONS:
1.
Preheat oil to 325F. Slice the potatoes
into sticks. Partially cook the fries into
the preheated oil for 6 minutes. Remove
from heat and let the oil drain with a
paper towel.
2.
Toss together the spices; fold in the
partially cooked fries. Increase heat to
360F; soak the fries with spice mixture
and cook for 3-4 minutes or until crispy
and browned. Add salt to season and
serve.
29) Grilled French
Fries
Servings: 4-6
INGREDIENTS:
1-2 lbs Potatoes: Potato varieties

include but not limited to: Red skinned
New Potato, Russet, Yukon Gold and
Garnet Yams aka Sweet Potatoes
Olive Oil or Canola Oil (you can use a
flavored or non flavored olive oil, I like
garlic oil)
plain Sea Salt or Garlic Sea Salt to taste
Cracked Black Pepper
DIRECTIONS:
1.
Slice the potatoes into 1 -inch sticks.
Coat the potato with olive oil; dash salt,
pepper and toss well.
2.
Arrange in the medium-high preheated
grill for 8-10 minutes, flip once to cook
the other side. (Dont force to flip if the
potato still sticks on the grill let it cook
for more minutes). Remove from grill
and serve with your favorite dip or add
more spices.
30) French Fries
with Diced
Scallions
Servings: 2
INGREDIENTS:
2 medium potatoes, yukon gold or russet,

washed and dried (skin on)
2 tbsp diced scallions
coarse salt and fresh cracked pepper
1 slice center cut bacon, cooked & finely
chopped
1/3 cup sharp shredded cheddar cheese
1 tbsp sliced pickled Jalapeno (jarred
on canned)
1 tsp smoked paprika
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp chili powder
1/8 tsp cumin
2 tsp olive oil
DIRECTIONS:
1.
Preheat oven to 400 degrees. Prepare
the baking sheet with foil and lightly
dash with cooking oil.
2.
Slice the potatoes into the sticks, cut it
evenly or -inch thick. Fold in potatoes
and oil; add paprika, salt and pepper for
seasoning and mix well. Spread the
coated fries into the baking sheet, bake
uncovered for 25 minutes or until tender
crisp, flip to cook the other side.
3.
Transfer cooked fries to a small oven
safe dish; top it with cheddar cheese,
scallions, sliced jalapenos and bacon
bits then return to oven until the cheese
melts. Serve with your favorite
dressing.
31) French Fries
in Wasabi Dip
Servings: 1
INGREDIENTS:
3 lbs Russet potatoes, washed and cut

into french fries
3 tbsp wasabi paste - found on the
Asian isle in the grocery store
1/2 8 oz block cream cheese, at room
temperature
4 tbsp sesame oil
3/4 qt canola oil
2 tbsp soy sauce
1 cup mayo
2 tbsp water (more if you need the sauce
thinner)
Sea salt
DIRECTIONS:
1.
Put the frying pan over a medium-high
heat, add the sesame oil. Pour in the
potatoes and fry until it turned golden
brown.
2.
Remove from heat, drain and transfer it
to a plate and dash some sea salt. Mix
the cream cheese through water and toss
it with the cooked fries. Serve with the
wasabi paste on the side for appetizer.
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1 1/2 pounds new or baby potatoes,

2 large baking potatoes, cut into 4-by-

For the Dip

2 small sweet potatoes (about 1/2 lb)

4 russet potatoes, peeled and cut into 1/4

6 large baking potatoes cut into strips

12) Sweet Potato

2 large (about 1 1/2 pounds) sweet

4 medium russet potatoes, unpeeled

2 sweet potatoes, peeled, cut into 1-inch

2 large (about 1 1/2 pounds total) sweet

1-28 ounce bag frozen French fries

27) French Fries

6 Russet Potatoes (scrubbed clean)

1-2 lbs Potatoes: Potato varieties

2 medium potatoes, yukon gold or russet,

3 lbs Russet potatoes, washed and cut

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