Since I was grilling up a few Asian pork burgers for dinner, I needed some fries to go with them. Something with a bit of Asian zing to it. So, I grabbed a bag of frozen fries out of the freezer, baked them up, and tossed them with a few Asian ingredients. In no time, my quick fix Asian fries were on the table, ready to be devoured.
These quick fix Asian fries do have a bit of a spicy kick to them, which is probably why we loved them so much. Get your fries good and crunchy. If they sit for long in the sauce they might get a bit soggy. They really won’t last long so it’s not much of a worry.
Also try my quick fix seasoned tater tots.
Quick Fix Asian Fries
Servings 4 -6 servings
- 1 pound frozen French fries
For the sauce
- 2 tablespoons sambal oelek
- 3 tablespoons rice wine vinegar
- 1 tablespoon white vinegar
- 1 tablespoon granulated sugar
- 3 green onions green parts finely chopped
- 1 1/2 teaspoons soy sauce
- 1 teaspoon minced garlic
- 1/2 teaspoon minced ginger or substitute a pinch of dried ginger
Cook the fries as per package instructions.
Meanwhile, create the sauce by placing all ingredients in a small saucepan over medium heat. Whisk to combine.
When the fries are done transfer them to a large bowl.
Drizzle the fries with the sauce and toss lightly to coat. Serve.
There’s no reason for frozen fries to be boring, specially when it doesn’t take much to make them really fantastic. Add a little cheese. A little bacon. A little heat, of course. And a sauce. In no time you’ll be chowing down on delicious fries like these Texas fries. And, in no time, they will be gone.
Hidden Valley has a big variety of Ranch dressings available, so if ‘regular’ Ranch is a little too ‘regular’ for you, try something like Sriracha or Fiesta Ranch instead. Either is great on Texas fries. You don’t have to settled for the ‘usual’ ketchup.
- Your favorite frozen fries I use Ore-Ida Crispers
- Shredded extra sharp cheddar cheese
- Bacon cooked and crumbled or chopped
- Chopped or sliced pickled jalapeno peppers
- Ranch salad dressing
Bake fries per package instructions.
Top with cheese and bacon and return to the oven for 5 minutes to melt the cheese.
Add jalapeno peppers then drizzle with the Ranch dressing.
Anita and I recently grabbed lunch at one of my favorite Indianapolis food trucks, Scratch Truck. For a side, we opted for the poutine, a first for both of us. I’ve seen poutine hundreds of times on TV food shows, but never had the opportunity to try it until then, and boy, did we ever absolutely love it. French fried potatoes, topped with cheese curds (oh my!) and gravy. Really, what could be better?
The gravy is the real start of this dish, though let’s face it, cheese curds are pretty much wondrous on their own. After quite a bit of research, I settled on a gravy that is a mix of beef and chicken gravies. It’s crazy smooth and packed with flavor. The gravy wasn’t just great, it was fantastic.It would also be stellar on a chicken-fried steak. So you know what that means. Yep, I’ll be making chicken-fried steak soon.
If you don’t have cheese curds where you live, you can substitute block (not shredded) mozzarella that has been torn or chopped into small pieces.
Servings 3 1/2 cups
For the poutine
- 2 pounds French fries deep-fried and drained
- 1 - 1 1/2 cups cheese curds
- Garnish optional (I used sliced green onions, but chopped parsley, fresh sage, thyme, etc are also great)
For the gravy
- 2 tablespoons cornstarch
- 2 tablespoons water
- 6 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cloves garlic finely chopped
- 2 1/2 cups beef broth
- 1 1/4 cups chicken broth
- Freshly ground black pepper to taste
For the poutine
Layer fries on a serving platter.
Sprinkle fries with the curds (you may have to separate the curds first).
Add lots of gravy and garnish as desired.
For the gravy
Dissolve the cornstarch in the water in a small bowl or glass.
Melt the butter in a large sauce pan.
Whisk in the flour and continue cooking, whisking often, for 5 minutes or until the flour has turned golden brown.
Add the garlic, stir and cook another 30 seconds.
Whisk in the beef and chicken broths (careful when first starting to add the broths as the mixture will steam a bit. Keep your hands and face back.)
Bring mixture to a boil then reduce to a simmer and continue simmering, whisking constantly, for 5 minutes or until the gravy is thickened.
Add pepper to taste and stir and serve.
We love French fries. But we don’t like heating up the house on a hot day just to enjoy some fries. That’s where my Char-Broil Big Easy comes in. I can cook (reheat, technically) frozen fries in it just like I would indoors. I like to kick-up my fries, and these Italian herb fries are definitely kicked-up. A little butter and a few tasty herbs and it’s time to devour some mighty tasty fries!
To make these Italian herb fries I use the Char-Broil Big Easy cooking rack. Instead of the grates that come with the rack I use 9″ non-stick pie pans. You can also use 8″ pans and just set them on top of the grates.
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page
and my free Big Easy eCookbook
Italian Herb Fries on the Char-Broil Big Easy
You'll need a Big Easy cooking rack
or a Bunk Bed basket
to cook these fries.
Servings 4 servings
- 1/2 bag about 1 pound frozen French fries
- 2 tablespoons butter
- 1/2 teaspoon dried basil slightly crushed
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano slightly crushed
- 1/2 teaspoon dried rosemary slightly crushed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
Fire up your Big Easy.
Add the fries to the cooking rack, or as I do, place them in 9" non-stick pie pans. Place into the Big Easy and cook until golden brown, 20-30 minutes. Fries towards the bottom of the rack might get done sooner, so start checking them after 20 minutes.
Pour the fries into a large bowl.
Melt the butter in a small saucepan.
Stir in the spices.
Pour butter mixture over the fries and toss to coat. Note: It's completely optional, but you can also return the fries to the Big Easy, after coating them, for about 5 minutes to get a little extra crunch on them and kind of 'set' the spices and butter.
You could’ve pushed me over with a feather. I thought that no way could these waffled fries be great. Potato flakes aren’t the first thing that come to mind when I think about making fries at home.
Well, I was wrong. These little potato bites are highly addicting, and very… potato-y. And, there’s no deep frying involved. Clean up is a breeze.
It takes about 3 minutes to make the fries. Our little waffle iron can only make 4 at a time, so I kept them warm in the oven’s warming drawer while I made the rest of the batch.
For a little twist on the usual fries, add a pinch of Cajun seasoning to the batter. Or freshly ground black pepper. Whatever suits your fancy.
Servings 2 servings
- 4 tablespoons unsalted butter melted
- 1 cup warm water
- 1/2 teaspoon salt
- 2 cups instant potato flakes
Heat your waffle iron to high. Spray with non-stick spray.
Meanwhile, combine the remaining ingredients in a medium bowl. Let set until thick. Add more water, a little at a time, if the mixture is too thin to stick together.
Working in batches, form a tablespoon of batter into a small ball and place onto the waffle iron. Add as many as you can without crowding them. Close the waffle iron lid and cook 3 minutes or until golden brown and crunchy.
Who doesn’t love a batch of hot, crunchy, tasty fries? Not the kind that are deep-fried just once. The ones that have been sitting under a heat lamp for the better part of a day. No! We want fries hot out of the fryer, the ones that have been twice-fried. Perfectly delicious. Like these copycat Five Guys Fries!
I made sure that all of my fries were the same size so that I got nice consistent cooking. You also need to be sure that the fries cool completely between the first and second frying. Then you’ll end up with crazy-good copycat Five Guys fries (that go perfectly with my copycat White Castle burgers!).
I also make a killer copycat of McDonald’s French fries.
Five Guys Fries
- Russet potatoes cleaned, but not peeled, cut into fries
- Sea salt to taste
- Peanut oil for frying
Preheat 2" of oil in a Dutch oven or deep fryer.
Place the fries into a large bowl and add ice cold water. Agitate the fries and drain. Repeat until the water runs clear of starch.
Dump fries out onto a large towel and pat dry.
Working in batches, deep fry the fries until they turn a light brown color. Remove to a paper towel-lined plate.
Let fries cool to room temperature, at least 10 minutes.
Working in batches, add the fries back to the still hot oil and fry until they reach the desired color and crunch. Remove to a paper towel-lined plate and sprinkle with salt.
Anita’s a ketchup-on-her-fries kind of gal. And I usually am too, except I am always looking for something a little different. This super simple French fry dipping sauce uses ingredients I always have on hand. Although it tastes a bit like ketchup, it brings a nice little creamy spicy flavor. Perfect for dipping.
If you don’t have (or like! *gasp*) Sriracha on hand, your favorite hot sauce will work just fine instead. You can also use this French fry dipping sauce on much more than ‘just’ fries. It’s great for dipping homemade onion rings (try my onion strips too!). And homemade chicken nuggets.
French Fry Dipping Sauce
Servings 1 cup
- 1/2 cup ketchup
- 1/2 cup mayonnaise
- Sriracha to taste
These are the best baked steakhouse fries ever. The seasoning is spot-on fantastic. I could’ve eaten these all day. They are simple to make and are not deep-fried. Winner.
Make sure you keep the fries in the oven until they start to crisp. A soggy fry will ruin the moment every time!
Also try my fingerling homefries or my crazy-good but super-easy Texas fries.
These fries have fantastic flavor. Make sure you let them bake until they are done and a little crispy.
Servings 4 -6
- 4 large russet potatoes washed, dried, cut into wedges
- 1/4 cup extra-virgin olive oil
- 1 teaspoon dried basil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Cayenne pepper to taste (optional) or, minced garlic, to taste and omit the garlic powder
- Salt and fresh ground pepper
Preheat your oven to 425 F.
Place the potato wedges into a large bowl. Drizzle with the oil. Toss to coat.
Add the remaining ingredients and again toss to coat.
Place potatoes on a large baking sheet. Do not stack them.
Bake for 45 minutes to an hour, flipping after 25 minutes. Start checking for doneness and crispness after 45 minutes.
Serve sprinkled with more salt and tons of ketchup.