Traditional recipes

Would You Eat at This Aviation-Themed Restaurant for French Fries?

Would You Eat at This Aviation-Themed Restaurant for French Fries?

Come fry with me, let’s fry, let’s fry away

Come Fry With Me is an all-French fry food truck and will open a restaurant this fall in Covent Garden.

If you’ve ever wanted to eat at a restaurant that only serves French fries, the pickings are pretty slim. New York City had the beloved Pommes Frites (which has launched an Indiegogo campaign to reopen shop after the devastating East Village explosion earlier this year), and now London will have its first-ever all-French fry shop (although they’re known as “chips” across the pond) called Come Fry With Me.

The name is inspired by the Frank Sinatra song “Come Fly With Me” and will open in a brick-and-mortar venue in Covent Garden this fall. The restaurant will have an aviation theme — complete with employees dressed in cabin crew uniforms.

For now, Come Fry With Me exists as a food truck with a miniature plane on its roof. The London Evening Standard reports that flavor varieties will include bacon and cheese, steak and stilton (an English cheese), pesto chicken and Marmite, truffle, and Mexican fajita vegetables. Customers will also have an option to choose their own fry as skin-on, skinny, or gastro-chips.

23 Dips That Take French Fries to the Next Level

On their own, French fries are a divine gift from the universe, but if you really want to take them to the next level, you've got to pair them with these sauces, drinks and &mdash yes &mdash desserts. Consider this your ultimate checklist for reaching salty, carb-y nirvana.

Mayo + Sriracha

The creaminess balances out the spiciness.

Not just for tortilla chips.

Spicy Mustard

Ranch Dressing + Buffalo Sauce

On their own, these dips are incredible. Together, they're the Bey and Jay-Z of the condiment world. #powercouple

Hot Sauce + Honey

Normally reserved for chicken biscuits, this sweet-spicy combo is equally exquisite with fries. (Psst . just about every fast food joint that serves biscuits will have packets of honey on hand, so you can easily make this on the go.)

Barbecue Sauce

Whether you represent Kansas City with a tomato-based sauce or go for a Carolina-style vinegar-based version is entirely up to you. (But really, why not try 'em all?)

Caramel sauce

You know you have at least 18 packets in your junk drawer.

Cream Cheese Frosting

We know what you're thinking: Now you've gone too far. But just one &mdash okay, five &mdash fries dipped in frosting? It's kind of wonderful, in a gluttonous-yet-glorious way.

Specifically, a Wendy's Frosty.

Thai-Style Sweet Chili Sauce

Think honey and hot sauce, only less spicy, more tangy.

It's a beauty to behold. Don't have a jarred version in your supermarket? We've got the perfect slow-cooker recipe so you can make your own.

Sour Cream & Onion Dip

Steak Sauce

Steak and fries is a thing for a reason.

Zaxby's Sauce

Mix mayo, ketchup, a pinch of garlic powder and a splash of Worstershire sauce to make your own copycat version.

Malt Vinegar

Why would you eat fish and chips without it?

Thousand Island Dressing

If you've ever used a few fries to sop up excess special sauce on your Big Mac, you know what we're talking about.

Garlic Hummus

Save your pitas for gyros.


The brightness of parsley and garlic gives fries a fresh taste.

Melted Cheese In Any Form

Be it queso, leftover bechamel from your homemade mac and cheese, or Cheez Whiz straight from the jar.

Poached Eggs

When we overheard a woman request poached eggs with a side of fries at a nearby diner, then proceed to dip each one in the runny yolks, we had to restrain ourselves from (a) Instagramming her brunch, (b) bowing at her feet, and (c) trying to steal a bite. Our lives will never be the same.

Brown Gravy

It's basically ketchup's fancy older brother, who's in a committed relationship with mozzarella sticks but wishes it could spend more time with spuds.

French cuisine is cutting edge at these Pasadena restaurants

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I grew up in New York, with a Midtown that often felt like a Parisian neighborhood because there were French restaurants on every block. French was the destination cuisine of choice, the food you ate at special occasions (if you were a kid from the Bronx), or daily (if you were a mover and shaker on an expense account).

And then, I moved to Los Angeles, where French food was respected (remember L’Orangerie, Le Restaurant, La Toque?), but never a dominant force. Our major culinary influences were, and still are, Asian, Latino and Italian — more casual cooking, for a more casual city. A place where a tie and jacket were no longer required for dinner, though long pants were certainly appreciated.

L’Orangerie, Le Restaurant and La Toque vanished many years ago. And though we’re not devoid of Gallic options — Republique and Petit Trois are great pleasures — the cuisine just ain’t what it used to be.

But hovering around the edges, I detect a bit of a revival. Admittedly a minor revival, but it’s there. And it’s in Old Pasadena, where a pair of French options have stayed alive during Our Year of the Plague — and look as if they’ll become mainstays in the rediscovery of the joys lost to time and tide.

The exceedingly pleasant Entre Nous French Bistro (119 W. Green St., Old Pasadena 626-844-4500, sits in a slightly out of the way space that’s been home over the years to a colorful assortment of eateries — remember Catavinos, Trattoria Tre Venezie and most recently Racion? They all fed us well. It’s a tradition carried on by Entre Nous, under the batons of “The Boys” — Jean-Christophe Febbrari and Mathias Wakrat, who have a loyal following in nearby Eagle Rock with their affable Café Beaujolais.

Entre Nous translates as “Between Us.” And between us, this has been a great place to dine a bit away from the hubbub of Colorado Boulevard, at a multitude of outdoor tables that sit on an adjacent patio, and stretch a bit down the block. When warm weather returns, it won’t be hard to imagine you’re dining in La Marais.

The menu here is as classic as anything found on the Left Bank. The starters are a choice of plates of cheeses or charcuterie. The appetizers run to Soupe à l’Oignon Gratinée (French onion soup), Escargots de Bourgogne (snails in garlic butter), Salade Caesar, Brie en Croute au Beurre Blanc (brie in a puff pastry), Tartare de Saumon — dishes as classic as they get, classically prepared.

And the entrees follow obediently in line, from the Entrecote au Poivre to the Moules Provencale. From the Loup de Mer et Lentiles to the Carre d’Agneau a la Fleur de Lavande. From the Tarte Tatin to the Mousse au Chocolat, the Crème Brûlée, the Profiteroles.

The food is wonderful, tastes that have been gone from Los Angeles for so long, it’s like discovering them for the first time. This is a return of classic French cooking, by returning to the cuisine’s roots. This is what I ate in New York, ‘lo these many years ago. And what they eat all over France, every day.

Just a few blocks away, Perle (43 Union St., Old Pasadena 626-460-8819, sits on madcap Union Street, surrounded by a United Nations of Cuisines, many of them grab-and-go. But like Entre Nous, Perle is a proper sit-down bistro, with owner Dead Yasharian working classic wonders in the kitchen.

Yasharian has worked with Daniel Boulud and Gordon Ramsay at some of their best restaurants. He was the chef here in Los Angeles at the Chateau Marmont. He won on the Food Network show “Chopped.” That he’s decided to feed us casual Gallic cuisine here in Old Pasadena is a high honor.

And once again, the menu runs to charcuterie and cheeses, French onion soup and escargot, sole meunière, moules-frites and coq au vin. There’s black truffle pasta (handmade, of course). Potatoes are mashed with truffles. French fries are flavored with truffle and parmesan. There’s caviar, for those livin’ large. There’s also a crème brûlée and chocolate soufflé.

Between Entre Nous and Perle, Pasadena is on the cutting edge of a cuisine that almost vanished from Southern California. There are no gimmicks in this food — the cooking is done as well here as it is in the shadow of the Eiffel Tower. I’ll have more to say, when I get back for a closer look at each. But in the meantime – vive la France! It’s good to have you back!

The Best Frozen French Fries, According to Food Network Staffers

Opinions on French fries can get heated — they’re one of the few side dishes that can dictate which fast food drive-through you frequent or restaurant you choose for dinner. And the debate for which fried, crispy slice of potato extends to at-home versions, too, specifically when picking a bag from the frozen section. We decided to ask Food Network staffers which frozen French fries reign supreme — and the answers were vaster than we expected. Whether you love a crunchy fry or are all about flavor, there is a perfect option for you.

Grown In Idaho Super Crispy Crinkle Cut Fries

Out of all the frozen French fries on the market, my favorite thus far are the Super Crispy Crinkle Cut Fries from Grown in Idaho. They have the perfect balance of crispy exterior and creamy interior. Plus, the sturdy fry and crinkled edges are impeccable for capturing condiments and sauces when dipped. Whether you bake these fries in the oven or quickly cook in the air fryer, you will quickly become a crinkle cut fry enthusiast.

-Amanda Neal, Recipe Developer

Alexia’s Sweet Potato Fries

My family’s favorite frozen French fries are Alexia’s sweet potato fries. I always have a bag in the freezer and we usually have them once a week with dinner. They’re fully cooked (you just heat and serve), which is perfect for busy weeknights. My husband and I love that they’re the perfect combo of sweet and salty, and my picky toddler actually eats them, too. (It’s the only way I can get him to eat sweet potatoes!)

-Drew Anne Salvatore, Recipe Editor

Ore-Ida Crispers

Ore-Ida’s Crispers are by far the best crispy frozen fry out there. I bake the fries in the oven for three minutes longer than the bag suggests, and they come out perfectly crispy on the outside and soft on the inside. Plus, the ridged edges make them great for dipping in ketchup or ranch since it holds more of the sauce. Crispers can sometimes be hard to find in the grocery store, but when you do they’re worth buying a bag or two.

-T.K. Brady, Senior Editor

Grown in Idaho Super Crispy Dipper Fries

These fries are almost like a cross between a potato skin and a French fry. They have amazing potato flavor and get super crispy on the outside without ever tasting greasy.

-Melissa Gaman, Recipe Developer, Food Network

Ore-Ida Golden Fries French Fried Frozen Potatoes

Ore-Ida are my go-to fries. It’s just tradition for frozen French fries, and they improved their production process so that they are easier to cook and turn out crunchier than ever. Sometimes I just need a handful of fries to finish a dish (like lomo saltado) or a meal, and the resealable bag makes it so convenient.

-Carlos C. Olaechea, Digital Culinary Content Writer

Alexia Seasoned, Waffle Cut Sweet Potato Fries

When it comes to picking a favorite style of French fries, I find myself torn between a few options (after all, I’m a fan of French fries in all forms). But, when a waffle fry is well-seasoned and made from sweet potatoes, it’s hard to beat. These fries crisp up nicely and have great flavor — which are both equally essential, in my opinion.

The 27 Most Epic Loaded Fries in America

Ah, the french fry. A great, grease-soaked American classic. Most of the time, they’re enjoyed with a side sauce like ketchup or mayonnaise. Or plain, because fries are good enough to be eaten on their own.

Sometimes, though, it’s fun to spice things up a little bit. And that’s where loaded fries come in. Loaded fries come with every topping imaginable, from the savory to the sweet to the just plain weird. And some of them are absolute MUST tries. Check ’em out.

1. Okonomiyaki Fries, Illegal Food (Atlanta, Georgia)

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Okonomiyaki is a type of a savory Japanese pancake, and they are typically accompanied by a special okonomiyaki sauce. These epic fries are topped with that sauce, plus Japanese mayo, fermented chili, bonito flakes, shredded nori, green onions, sesame seeds, and beni shoga.

2. Crispy Fries with Mornay Sauce, Garlic Aioli & Fried Egg, Au Cheval (Chicago, Illinois)

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Au Cheval, a Chicago-based restaurant, has gained fame for both its burgers and its fries. Because who could say no to fried eggs and garlic aoli?

3. S’Mores Fries, Sticky’s Finger Joint (New York City, New York)

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Yes, you read that correctly. S’mores and fries combined into one epic dish. Check out one of the three Sticky’s Finger Joint locations in New York City if you want to taste these fries for yourself.

4. Pizza Fries, Ishkabibble’s (Philadelphia, Pennsylvania)

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Ishkabibble’s has gained fame throughout Philly for its delicious cheesesteaks, but also for its decadently cheesy pizza fries. Get some to share with friends, or get a whole tin for yourself. No judgement.

5. Lobster Fries, Edzo’s Burger Shop (Evanston, Illinois)

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Nothing like a lobster dinner to make you feel fancy shmancy. At Edzo’s Burger Shop they throw lobster on the fries to add an element of class to greasy finger food. YUM.

6. Raspberry Goat Cheese Fries, Fresh Fries Truck (Los Angeles, California)

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Goat cheese and raspberry is actually one of the best combinations out there. And the substitution of sweet potato fries for regular fries makes this even better. Find this trendy dish at Fresh Fries Truck in LA for an awesome flavor experience.

#SpoonTip: If you want to find even more delicious things to eat in LA, look no further.

7. Loaded Crack Fries, Hopcat (Detroit, Michigan)

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These are called crack fries because they’re just that addictive. Hopcat is known for its signature double deep fried fries, and the loaded version of these comes with hickory smoked bacon, red onion, pickled jalapeño, and warm cheese sauce.

8. Dirty Dirty Fries, Pickled Fish (Long Beach, Washington)

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The fries at Pickled Fish are delicious and gourmet all on their own, served either classic or in sweet potato with truffle ketchup. But the “Dirty Dirty” upgrade adds garlic, fried pork belly, pepperoncini, and goat cheese, bringing these fries to a whole new level.

9. Gravy Cheese Fries, Steuben’s (Denver, Colorado)

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Fries with gravy and cheese are actually a relatively common dish they’re referred to as disco fries in New Jersey and poutine in Canada. The gravy cheese fries at Steuben’s, however, are famous in their own right. Visit the beloved Colorado restaurant and see for yourself.

10. Mapo Tofu Chili Cheese Fries, King Noodle (Brooklyn, New York)

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Mapo tofu, sometimes called mapo doufu, is a popular Chinese dish that consists of tofu cooked in a spicy chili sauce with fermented black beans and some sort of minced pork or beef. At King Noodle in Brooklyn, they’ve combined mapo tofu with chili cheese fries and created a new flavor experience all their own.

11. Smothered Fries, The Shaved Duck (St. Louis, Missouri)

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The name of these fries is certainly no exaggeration. The Shaved Duck’s smothered fries come loaded with pulled rib and pork meat, cheese sauce, and grated sharp cheddar. Artery-clogging and delicious.

12. Animal Style Fries, In-N-Out Burger (Various Locations)

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In-N-Out is a regional western US burger chain, and it’s famous for its burgers, its fries, and its shakes. Once a secret menu item, these fries became so popular that they were added to the regular menu. Animal Style Fries are topped with cheese, grilled onions, and In-N-Out’s special sauce.

13. Hangover Fries, Melt Bar & Grilled (Cleveland Heights, Ohio)

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We can’t guarantee that these fries will cure your hangover, but we CAN guarantee that they are freaking amazing. These are the perfect greasy post-going out meal, topped with seared pork belly, mozzarella cheese curd, gravy, a fried egg and scallions.

#SpoonTip: Do you think food really can cure a hangover? Read more here.

14. Bacon Cheese Fries, Kennywood Park (West Mifflin, Pennsylvania)

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What’s a trip to an amusement park without a paper tray full of sliced potatoes? At Kennywood Park, no day is complete with a healthy serving of bacon cheese fries.

15. Poutine with All the Add-Ons, Saus (Boston, Massachusetts)

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Poutine is a classic Canadian comfort food, and Boston’s very own Saus has found a way to make this already amazing snack even better. When you order poutine with “all the ad-ons,” you get a deep-fried egg, bacon bits, truffled mushrooms, pork belly, and bacon n’ stout braised beef.

#SpoonTip: For more awesome food in Boston, check this out.

16. Jumbo Lump Crab Fries, Varga Bar (Philadelphia, Pennsylvania)

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If you’re looking for a more sophisticated kind of loaded fry, check out Varga Bar in Philly. Here, you can get an order of jumbo lump crab cheese fries. They’re artfully loaded with jumbo lump crab, fontina béchamel, parmesan, and truffle oil.

17. Kim Cheese Fries, Coreanos (Houston, Texas)

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The name of these dish is a play on the names of its two main ingredients: kimchi and cheese. This food truck is known for its Mexican-Korean fusion cuisine, and these fries certainly show that.

#SpoonTip: For more yummy food in the Houston area, check out this article.

18. Buffalo Mac & Cheese Fries, The Centennial Tavern at Jonesy’s (Denver, Colorado)

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The flavors of buffalo sauce and mac & cheese are two of America’s favorites. And when combined, they’re unstoppable. The buffalo mac & cheese fries at the Centennial Tavern at Jonesy’s are cheesy, spicy, and salty in all the right ways.

19. Carne Asada Fries, Taco Spot (Los Angeles, California)

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California is famous for its amazing Mexican food, and Taco Spot is no exception. Why settle for a boring burrito or taco from Chipotle when you get fries drowned in carne asada, gauc, salsa, and gooey melted cheese?

20. Peanut Buttercup Fries, Fresh Fries Truck (Los Angeles, California)

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Don’t let the unfamiliarity of these fries scare you away. The salty fries and sweet peanut butter and Nutella are a match made in heaven. Find the Fresh Fries Truck in LA to see for yourself.

21. Pastrami Fries, Kenny & Zuke’s (Portland, Oregon)

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This delicatessen is not for the faint of heart. And neither are these loaded pastrami fries. Kenny and Zuke’s has become a Portland institution and these fries are a constant crowd favorite.

22. Ooey Gooey Fries, Chego (Los Angeles, California)

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The ooey gooey fries from Chego in LA are very true to their name. These beer-battered fries, FRIED FRIES, are topped with sour cream sambal, monterey jack and cheddar cheeses, cotija, chillies, cilantro and pickled garlic. Definitely messy to eat, by definitely delicious.

23. Bangkok Fries, Boheme (Houston, Texas)

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They say that a lot of things are bigger in Texas. Bangkok fries sure are no exception. These fries are piled high with hoisin, sriracha, garlic mayo, cilantro, crushed peanuts, smoked pork shoulder, and yellow curry dust.

24. Palak Paneer Fries, Potato Champion (Portland, Oregon)

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If you’re a fan of Indian cuisine, these palak paneer fries are your dream come true. The geniuses at Potato Champion have found the tastiest way to combine exotic flavors with the quintessential fries America snack.

25. Curry Sweet Potato Fries, Saucy Porka (Chicago, Illinois)

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Saucy Porka’s curry sweet potato fries are the absolute perfect combination of spicy sweet. Topped with queso fresco and curry aioli, these fries are a must-try.

#SpoonTip: If you want to sample more amazing food in Chicago, click here.

26. Python Chili Cheese Fries, Sammy’s Wild Game Game Grill (Houston, Texas)

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Yes, you read that correctly. Python fries. These definitely aren’t for the faint of heart, but if you’ve ever had the strong desire to try python meat you should schedule a trip to Sammy’s Wild Game Grill.

27. Chimichurri Fries, 4505 Burger & BBQ (San Francisco, California)

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Chimichurri sauce basically tastes good on everything, so why would fries be any different? The ones at 4505 Meats in San Francisco are especially amazing. Plus, they’ve been served at Coachella, so eating them will make you feel like you’re there.

50 Ideas for Frozen Fries

Bake the frozen fries as the label directs unless the recipe says otherwise.

1. Beer-Cheese Fries Bake 1 1/2 pounds seasoned curly fries. Melt 2 tablespoons butter in a saucepan whisk in 2 tablespoons flour and 1/2 teaspoon each smoked paprika, mustard powder and kosher salt. Whisk in 3/4 cup beer, 1/2 cup half-and-half and a dash of hot sauce simmer 5 minutes. Off the heat, stir in 2 cups grated cheddar until melted. Pour over the fries.

Pulled Pork Cheese Fries (No. 2)

Pulled Pork Cheese Fries (No. 2)

2. Pulled Pork Cheese Fries Bake 1 1/2 pounds waffle fries. Make the sauce for Beer-Cheese Fries (No. 1), replacing the beer and half-and-half with 1 1/4 cups milk. Pour over the fries, then top with 2 cups warm pulled pork and 1/4 cup each sliced pickled jalapenos and chopped scallions.

3. Waffle Fries with Spicy Guacamole Bake 1 pound waffle fries toss with 1/2 teaspoon each grated lime zest and kosher salt. Puree 1 avocado with cup water, cup cilantro, 1 chopped scallion, 1/2 jalapeno, 1/2 small garlic clove and the juice of 2 limes season with salt. Drizzle over the fries.

4. Garlic Fries Bake 1 pound shoestring fries. Saute 3 minced garlic cloves in 4 tablespoons butter in a small skillet, 45 seconds. Toss with the warm fries and 2 tablespoons chopped parsley season with salt.

Garlic-Parmesan Fries (No. 5)

Garlic-Parmesan Fries (No. 5)

5. Garlic-Parmesan Fries Make Garlic Fries (No. 4), adding 1 teaspoon chopped rosemary with the garlic toss with the parsley, 1/4 cup shredded parmesan and the zest of 1 lemon. Season with salt.

6. Cacio e Pepe Fries Bake 1 pound potato wedges. Puree 8 ounces fresh ricotta, 4 ounces cream cheese, 1/4 cup each grated parmesan and pecorino, 1 tablespoon olive oil and 2 teaspoons coarsely ground pepper in a food processor spread in a large ramekin and top with more parmesan and olive oil. Bake at 400 degrees F until hot, about 18 minutes. Toss the warm fries with parmesan, pecorino and pepper. Serve with the baked ricotta.

7. Barbecue Sweet Potato Fries Combine 1 tablespoon brown sugar, 1 teaspoon each ground cumin, ancho chile powder, paprika, mustard powder and kosher salt and 1/4 teaspoon garlic powder. Toss 1 pound sweet potato fries with 2 tablespoons vegetable oil and the spice mixture before baking. Serve with barbecue sauce.

8. Buffalo Fries Whisk 1/2 cup each crumbled blue cheese and sour cream with cup each mayonnaise and buttermilk and grated garlic clove season with salt and pepper. Deep-fry 1 pound crinkle-cut fries in 375 degrees F vegetable oil, 3 to 7 minutes. Melt 1 teaspoon butter with 3 tablespoons Buffalo hot sauce and 1/2 teaspoon brown sugar toss with the warm fries. Serve with the blue cheese sauce.

9. Four-Alarm Fries Whisk 3/4 cup sour cream with the zest and juice of 1 lime and 2 teaspoons honey season with salt and pepper. Whisk 2 tablespoons each melted butter and hot sauce with 1 1/2 teaspoons each ancho and chipotle chile powders, 1 teaspoon kosher salt and 1/2 teaspoon cayenne. Toss 1 pound shoestring fries with the spicy butter before baking. Serve with the lime sour cream.

10. Spicy Sichuan Fries Bake 1 pound crinkle-cut fries. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add 1 tablespoon each Sichuan peppercorns and chopped scallions, chile de arbol and peeled fresh ginger. Cook, stirring often, 2 minutes. Add the fries, 1/2 cup salted peanuts and 1 teaspoon each soy sauce and sesame oil season with salt. Cook, stirring, until coated.

11. Moroccan Fries Whisk 1/2 cup mayonnaise with 3 tablespoons each harissa (Moroccan chile paste) and chopped cilantro and the juice of 1 lemon. Bake 1 pound shoestring fries, then toss with 1 teaspoon each dried mint, ground cumin and ground coriander season with salt and pepper. Serve with the harissa mayonnaise.

12. Chinese Five-Spice Fries Mix 1/2 cup ketchup with 1/4 cup hoisin sauce and 1 tablespoon each Sriracha and honey. Bake 1 pound shoestring fries, then toss with 1/2 teaspoon each Chinese five-spice powder and brown sugar season with salt and pepper. Serve with the spicy ketchup.

13. Indian Sweet Potato Fries Combine 1 cup plain Greek yogurt, 1 grated Persian cucumber, 1/4 cup chopped cilantro, the zest and juice of 1 lime and 1/2 teaspoon each kosher salt and ground cumin set aside. Toast 1 tablespoon garam masala in a small dry skillet, 1 minute mix with 1 teaspoon kosher salt. Bake 1 pound sweet potato fries toss with the garam masala salt. Serve with the cucumber raita.

14. Old Bay Fries Combine 1/2 cup mayonnaise, 1/4 cup chopped dill pickles, 1 tablespoon each chopped dill and parsley and 2 teaspoons each lemon juice, chopped capers and Dijon mustard. Bake 1 pound crinkle-cut fries, then toss with 1 teaspoon Old Bay seasoning. Serve with the tartar sauce.

15. Everything Fries Bake 1 pound crinkle-cut fries, then toss with 2 tablespoons melted butter and 1 teaspoon each sesame seeds, poppy seeds and caraway seeds and 1/2 teaspoon each granulated garlic and kosher salt. Top with sliced smoked salmon, sour cream and dill.

16. Thanksgiving Fries Mix 1/2 cup cranberry sauce with 1/4 cup ketchup. Bake 1 pound sweet potato fries, then toss with 2 tablespoons melted butter and 1 tablespoon each chopped sage, parsley and rosemary and 1/2 teaspoon ground thyme. Season with salt and pepper. Serve with the cranberry ketchup.

17. Poutine Bake 1 pound crinkle-cut fries. Melt 2 tablespoons butter in a saucepan. Add 1 large chopped shallot and 2 teaspoons chopped thyme cook until tender, 4 minutes. Sprinkle in 2 tablespoons flour cook, whisking, until lightly browned, 5 minutes. Whisk in 1 cup each water and beef demi-glace and 2 teaspoons Worcestershire sauce. Simmer until thickened, 3 to 4 minutes. Pour over the fries and top with 8 ounces cheese curds. Bake at 400 degrees F until the cheese softens, 5 minutes.

18. Mushroom Poutine Make Poutine (No. 17), cooking 8 ounces sliced mixed mushrooms with the shallot and replacing the thyme with tarragon. Top with 1 cup shredded gruyere instead of cheese curds.

19. Porcini Fries Put 1 head garlic (top cut off) on a sheet of foil drizzle with olive oil and wrap. Roast at 400 degrees F until soft, 30 minutes. Let cool slightly. Squeeze the garlic out of the skins mash with cup mayonnaise and stir in 2 tablespoons chopped parsley. Pulse 2 tablespoons dried porcini mushrooms in a spice grinder until powdery toss with 1 teaspoon kosher salt. Bake 1 pound potato wedges toss with the porcini salt. Serve with the garlic mayonnaise.

20. Za’atar Fries Whisk 1/2 cup mayonnaise with 1/4 cup tahini, 1 grated garlic clove and the juice of 1 lemon. Bake 1 pound shoestring fries, then toss with 1 tablespoon za’atar spice blend and 1 teaspoon sea salt. Serve with the tahini mayonnaise.

21. Greek Fries Whisk 1/2 cup plain yogurt with 1/4 cup crumbled feta, 1 teaspoon lemon juice and 1/2 grated garlic clove season with salt and pepper. Whisk 1/2 teaspoon each dried marjoram, dried oregano, ground cumin, onion powder, garlic powder, kosher salt and pepper. Toss 1 pound crinkle-cut fries with 2 tablespoons vegetable oil and the spice mixture before baking. Serve with the yogurt sauce.

22. Banh Mi Fries Bake 1 pound shoestring fries. Top with 4 ounces diced country pate, 1 cup each shredded carrots and diced cucumber, 1/2 cup each fresh mint and cilantro and 1/4 cup chopped roasted peanuts. Drizzle with Sriracha mayonnaise and hoisin sauce.

23. Eggs Benedict Fries Bake 1 pound crinkle-cut fries. Blend 3 egg yolks, 1 tablespoon each tomato paste and lemon juice, 1/4 teaspoon hot sauce and 1/2 teaspoon kosher salt in a blender. With the machine running, drizzle in 10 tablespoons warm melted butter and blend until thick. Drizzle over the fries top with poached eggs and chives.

24. Ham and Waffle-Fry Strata Toss 1 pound frozen waffle fries with 4 ounces chopped deli-sliced ham and 4 chopped scallions in an oiled 9-by-13-inch baking dish. Whisk 12 eggs with 2 1/2 cups half-and-half, 1 teaspoon kosher salt, a few grinds of pepper and a few dashes of hot sauce pour over the fries. Let stand 1 hour. Bake at 350 degrees F until set, 30 minutes. Top with 1 cup grated dill havarti bake 5 more minutes.

25. French-Fry Waffles Bake 1 pound shoestring fries, then roughly chop. Whisk 1 egg with 1/4 teaspoon kosher salt and a few grinds of pepper in a large bowl. Add the chopped fries and 1 cup crumbled cooked breakfast sausage. Cook in an oiled waffle maker until golden and crisp.

You'll Gain Weight


Fact: When foods are fried in fat, they become super calorie bombs. To provide just one example of backing evidence for the link between fries and your waistline—and, to be sure, there are many—a study published in The American Journal of Clinical Nutrition found that eating fried foods was directly linked to cases of obesity. This is one of several reasons why fries rank high among the 101 Unhealthiest Fast Foods on the Planet.

7 Ways to Use up Leftover French Fries

Around here our whole family enjoys going out for an occasional juicy burger and some tasty fries to go with it.

We don’t always have leftovers, but there are occasions when the servings are enormous.

Photo Credit – Unsplash Jonathan Broba

Now, what do you do with the leftovers?

YES, we are THOSE people….people who take home leftovers!

We figure we paid for it and all, why throw it out?

No matter if you have leftovers at home or from a restaurant, leftover fries can be tricky. They are never quite as good the second go-around so what do you do?


Yes, you can. The two most popular methods seem to be reheating them in a skillet in a little oil or heating them under the broiler. If you choose the broiler, be sure to watch them carefully and stir them around.

Of course, some fries reheat better than others.

Thinner fries tend to dry out quicker.

Here are 7 ideas for you to use up leftover French fries:

Basically, in almost any place you would add a potato to a dish you can add fries.

  • Casseroles – No brainer, right? Just remember that is a recipe calls for uncooked potatoes, and you are adding already cooked ones, you will need to adjust the bake time. This is a great time to use leftover ham as well.
  • Poutine (aka Canadian Smothered Fries) – Because the fries are smothered, you can reheat the fries and no one is the wiser .😉
  • Frittata – I mean frittata is so great for using up just about any meat and veggie leftovers. Try this recipe.
  • Coating – You can process french fries like you would bread crumbs. Grind them up in a food processor and use it for breading like chicken cutlets or bake it and use it for a topping on vegetables.
  • Breakfast Hash – Another recipe great at using leftovers. Pick some meat, Cook up some onions and add chopped fries to the pan and crisp them up. Add a fried egg on top.
  • Meat Hand Pies –Often meat hand pies use potato in them. This is a great time to substitute those leftover fries . Check out this recipe: Beef and Potato Hand Pies

Photo Credit – Unsplash Bret Kavanaugh


We truly love using up leftovers. It’s a chance to get creative and what have you got to lose?

Here are a few more recipes we think you will enjoy:

Thanks for stopping by today. Our goal is to help make the most with whatever you have by sharing budget-friendly, time-saving, and reusing/DIY ideas for all parts of your home. If you enjoyed this post, we would appreciate a share on any social media: Instagram, Facebook, and Pinterest. Plus, don’t forget to follow us as we share even more ideas on each account.

7 Delicious Kinds of Frozen Fries to Buy Right Now

Only the crunchiest and crispiest frozen French fries on the market.

We are in something of a frozen fries renaissance: Gone are the days of the soggy, limp frozen fries our moms used to serve us when we begged them. Today's frozen French fries taste just as good as any you could get at a restaurant. Frozen foods as a whole have also gotten much better, especially frozen vegetables, which actually hold on to their nutritional value longer than their fresh counterparts, but that's a different story.

So in case you plan on serving hot dogs and burgers anytime soon, we've rounded up some of the best frozen fries (the ultimate side!) that you can buy. There's lots of starchy variety out there too, like thin and crispy shoestring fries, or creamy steak fries, and even the holy grail of french fries: curly fries. Plus, some waffle fries that will give Chick-fil-a a run for its money.

18 Condiments For French Fries That Aren't Ketchup (PHOTOS)

There's no denying the greatness of French fries. These golden sticks of happiness are the reason we order certain dishes at restaurants. (Seriously.) They instantly improve burgers, are 50 percent of the reason we love fish and chips and just make the world a better place all around. Whether curly, seasoned or waffled, we're starting a committee to make sure these spuds are served with every meal. (Who's with us?)

But we're getting off topic here. What we really want to be addressing is not that you should be eating more French fries -- because, duh -- but how you should be eating them. We're willing to bet that most of you out there are eating your fries in the same ol' ketchup you've been dipping in since the day you were born. We have one thing to say about that: BORING. It's time to switch things up, guys. French fries deserve more than that.

We don't have anything against ketchup. We were still dipping our fries in this tomato-based condiment until our Facebook fans let us in on their French fry accompaniment of choice. Their answers made us put down the ketchup and broaden our French-fry horizons.