Like most people, I have a huge soft spot for French fries. If someone puts a plate of fries in front of me, it’s impossible for me to say no. After falling in love with gourmet French fries from restaurants throughout New York, I decided to recreate some of them at home using simple pantry ingredients.
Parmesan Garlic Truffle Fries
Ingredients:
½ bag frozen French fries
3 tablespoons vegetable or canola oil
¼ cup fresh chopped parsley (or 2 tsp. dried parsley)
¾ teaspoon truffle salt
1 teaspoon garlic powder
¼ cup grated Parmesan cheese (or more if you love cheese)
Directions:
1. In a mixing bowl, toss the French fries in the oil, parsley, truffle salt and garlic powder.
Photo by Chelsea Hawk
2. Bake in the oven according to the instructions on the bag of frozen French fries.
3. As soon as you take the fries out of the oven, toss them in the Parmesan cheese and serve.
Photo by Chelsea Hawk
Spicy Chili Fries
Ingredients:
½ bag frozen French fries
¼ cup vegetable juice cocktail (V8!)
1 teaspoon minced onion
1 teaspoon garlic powder
1 teaspoon red pepper flakes
1 teaspoon chili powder (or more if you like to live life on the edge)
Directions:
1. In a mixing bowl, toss the French fries in the vegetable juice cocktail. Add the minced onion, garlic powder, red pepper flakes and chili powder.
Photo by Chelsea Hawk
2. Bake according to the instructions on the bag of frozen French fries.
3. Serve and enjoy.
Photo by Chelsea Hawk
Sour Cream & Onion Fries
Ingredients:
½ bag frozen French fries
¼ cup sour cream
2 tablespoons minced onion
½ teaspoon salt
½ teaspoon garlic powder
1 teaspoon dried chives (or fresh if you prefer)
Directions:
1. In a mixing bowl, toss the French fries in the sour cream. Add the minced onion, salt, garlic powder and dried chives.
Photo by Chelsea Hawk
2. Bake according to the instructions on the bag of frozen French fries. Because of the moisture content of the sour cream, these may take a few minutes longer than what the instructions on the bag say so keep an eye on them.
3. Serve and enjoy.
Photo by Chelsea Hawk