50 Recipes Using Frozen French Fries

Bake frozen potatoes according to package directions unless the recipe states otherwise.

1. With cheese beer sauce. Roast 14 lbs (680 g) of spiced spiral-cut potatoes in the oven. Melt 2 tbsp (30 g) butter in a saucepan; whisk in 2 tbsp flour, 1/2 tsp each smoked paprika, mustard powder, and salt. Stir in 3/4 cup beer, 1/2 cup heavy cream (10%), and a splash of hot sauce; simmer for 5 minutes. Remove from heat and stir in 2 cups (10 g) grated cheddar until melted. Pour sauce over potatoes.


2. With cheese sauce and pork. Bake 1½ lbs. of waffle-style French fries. Make the sauce for recipe #1, using 1.25 cups of milk instead of beer and heavy cream (10%). Pour over the potatoes, then top with 2 cups of warm water. pulled pork, 1/4 cup each sliced ​​pickled jalapeños and chopped green onions.

3. With spicy guacamole. Bake 1 pound of waffle-style French fries. Toss with grated lime zest and 1/2 teaspoon salt. Mash 1 avocado with 1 cup water, 1 cup cilantro, 1 chopped green onion, 1/2 jalapeño, 1/2 small clove garlic, and the juice of 2 limes; season with salt. Drizzle with the sauce.

4. With garlic. Bake 1 pound (450 g) of French fries into strips. In a small skillet, sauté 3 crushed garlic cloves in 4 tablespoons (60 g) butter for 45 seconds. Stir in warm potatoes and 2 tablespoons of chopped parsley; season with salt.


5. With garlic and parmesan. Make Garlic Potatoes (No. 4) by adding 1 teaspoon chopped rosemary to the garlic; toss with parsley, 1/4 cup grated Parmesan, and the zest of 1 lemon. Season with salt.

6. "Cacho-e-pepe". Bake 1 pound (450 g) of potato wedges. In a food processor, puree 8 ounces (230 g) of fresh ricotta, 4 ounces (110 g) of cream cheese, ¼ cup each grated Parmesan and Pecorino cheese, 1 tablespoon of olive oil, and 2 teaspoons of coarsely ground pepper; place in a large ramekin and top with more Parmesan and olive oil. Bake at 400°F (200°C) for about 18 minutes. Toss the warm potatoes with the Parmesan, Pecorino cheese, and pepper. Serve with the baked ricotta.

7. Sweet Potatoes with BBQ Sauce. Combine 1 tablespoon brown sugar, 1 teaspoon each ground cumin, ancho chili powder, paprika, mustard powder, and salt, and 1/4 teaspoon garlic powder. Toss 1 pound frozen sweet potato fries with 2 tablespoons vegetable oil and the spice mix before baking. Serve with barbecue sauce.


8. With Buffalo sauce. Whisk together 1/2 cup each crumbled blue cheese and sour cream, 1 cup each mayonnaise and yogurt, and a grated garlic clove; season with salt and pepper. Deep-fry 1 pound crinkle-cut French fries in vegetable oil for 3-7 minutes at 350°F (190°C). Melt 1 teaspoon butter with 3 tablespoons Buffalo hot sauce and 1/2 teaspoon brown sugar; toss with warm potatoes. Serve with blue cheese sauce.

9. Spicy French Fries. Combine 3/4 cup sour cream with the zest and juice of 1 lime and 2 teaspoons honey; season with salt and pepper. Combine 2 tablespoons each melted butter and hot sauce, 1 1/2 teaspoons each ancho chili powder and chipotle powder, 1 teaspoon salt, and 1/2 teaspoon cayenne pepper. Toss 1 pound potato sticks with the herb butter before baking. Serve with sour cream sauce.

10. Spicy Sichuan Potatoes. Bake 1 pound (450 g) of crinkle-cut French fries. Heat 2 tablespoons (100 ml) of vegetable oil in a large nonstick skillet over high heat. Add 1 tablespoon (100 ml) of Sichuan peppercorns, chopped green onions, arbol chili pepper, and peeled fresh ginger. Cook, stirring frequently, for 2 minutes. Add the potatoes, 1/2 cup (100 ml) of salted peanuts, 1 teaspoon (100 ml) of soy sauce, 1 teaspoon (100 ml) of sesame oil, and season with salt. Cook, stirring, until the ingredients are coated with the sauce.

11. In Moroccan. Mix 1/2 cup mayonnaise, 3 tbsp. harissa (Moroccan chili paste) and chopped cilantro with the juice of 1 lemon. Bake 450 g of potato strips, then toss with 1 teaspoon each of dried mint, ground cumin, and ground coriander; season with salt and pepper. Serve with harissa mayonnaise.

12. With Chinese spice mix. Combine 1/2 cup ketchup, 1/4 cup hoisin sauce, 1 tablespoon each sriracha sauce and honey. Bake 1 pound of potato sticks, then toss with 1/2 teaspoon each Chinese five-spice powder and brown sugar; season with salt and pepper. Serve with hot ketchup.

13. Indian-style sweet potato. Combine 1 cup plain Greek yogurt, 1 grated cucumber, 1/4 cup chopped cilantro, the zest and juice of 1 lime, 1/2 teaspoon each salt and ground cumin; set aside. In a small dry skillet, toast 1 tablespoon. garam masala mixtures for 1 minute; toss with 1 teaspoon salt. Bake 1 pound frozen sweet potato fries; toss with seasoned salt. Serve with cucumber raita.

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

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

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

17. Putin. Bake 1 pound (450 g) crinkle-cut French fries. Melt 2 tablespoons (30 g) butter in a saucepan. Add 1 large chopped shallot and 2 teaspoons chopped thyme; cook for 4 minutes, until softened. Sprinkle with 2 tablespoons flour; cook, whisking, for 5 minutes, until lightly browned. Stir in 1 cup each water, demi-glace, and 2 teaspoons Worcestershire sauce. Simmer until thickened, 3 to 4 minutes. Pour the sauce over the potatoes and top with 8 ounces (230 g) cream cheese. Bake at 400°F (200°C) for 5 minutes, until the cheese is softened.

18. Putin with mushrooms. Make poutine (No. 17), sautéing 8 ounces of sliced ​​assorted mushrooms with onions, substituting tarragon for the thyme. Sprinkle with 1 cup of Gruyère cheese instead of cream cheese.

19. With dried porcini mushrooms. Place 1 head of garlic (top trimmed) on a sheet of foil; drizzle with olive oil and wrap. Bake at 200°C (400°F) until soft, 30 minutes. Cool slightly. Peel the garlic; mash together with 1 cup mayonnaise and stir in 2 tablespoons chopped parsley. Grind 2 tablespoons dried porcini mushrooms in a spice grinder to a powder; mix with 1 teaspoon salt. Bake 450 g (16 oz) potato wedges; toss with the mushrooms. Serve with garlic mayonnaise.

20. With za'atar spices. Whisk 1/2 cup mayonnaise with 1/4 cup tahini paste, 1 grated garlic clove, and the juice of 1 lemon. Bake 1 pound of potato strips, then toss with 1 tbsp. za'atar spice mix and 1 teaspoon sea salt. Serve with sauce.

21. In Greek. Combine 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. Combine 1/2 teaspoon each dried marjoram, dried oregano, ground cumin, onion powder, garlic powder, salt, and pepper. Toss 1 pound crinkle-cut French fries with 2 tablespoons vegetable oil and the spice mixture before baking. Serve with yogurt sauce.

22. "Ban mi". Bake 1 pound of potato sticks. Top with 4 ounces of diced country pâté, 1 cup each of grated carrot and diced cucumber, 1/2 cup each of fresh mint and cilantro, and 1/4 cup of chopped roasted peanuts. Drizzle with Sriracha mayonnaise and hoisin sauce.

23. "Eggs Benedict". Bake 1 pound of crinkle-cut French fries. In a blender, combine 3 egg yolks, 1 tablespoon each of tomato paste and lemon juice, 1/4 teaspoon hot sauce, and 1/2 teaspoon salt. With the blender running, add 10 tablespoons of warm melted butter and blend until thickened. Pour the sauce over the potatoes; top with poached eggs and chives.

24. Strata with potatoes and ham. Toss 1 pound frozen waffle-style French fries with 4 ounces sliced ​​ham and 4 sliced ​​green onions in a greased 9 x 13-inch baking dish. Whisk 12 eggs with 2 1/2 cups heavy cream (10%), 1 teaspoon salt, a couple of grinds of pepper and a splash of hot sauce; pour over the fries. Let stand for 1 hour. Bake at 350°F (180°C) for 30 minutes, until set. Sprinkle with 1 cup grated Havarti cheese and dill; bake for 5 more minutes.

25. Potato waffles. Bake 1 pound of potato sticks, then roughly chop. In a large bowl, whisk together 1 egg, 1/4 teaspoon of salt, and a couple of grinds of pepper. Add the chopped potatoes and 1 cup of crumbled sausage meat. Cook in a greased waffle iron until golden brown and crispy.


26. Frittata. Bake 1 pound (450 g) of potato sticks; season with salt. Whisk 10 eggs with 1/4 cup (1/4 cup) milk, 1 teaspoon (1/4 teaspoon) salt, and a couple of grinds of pepper. Stir in the potatoes, 1 cup (1/2 cup) grated cheddar, 1/2 cup (1/2 cup) each chopped parsley and green onions. Heat a medium ovenproof nonstick skillet over medium heat. Coat with 1 tablespoon (1/2 teaspoon) olive oil, then add the egg mixture. Fry for 5 minutes, until the bottoms are set, then bake for 8-10 minutes at 400°F (200°C), until cooked through and golden brown.

27. Breakfast tacos. Bake 1.5 cups potato sticks, then shred. Brown 170g fresh chorizo ​​sausage (rind removed) in olive oil with 1/2 a small, chopped onion. Add the chopped potatoes and 4 lightly beaten eggs; season with salt. Cook, stirring, until scrambled. Serve on 8 warm wheat tortillas with grated cheddar, salsa, sour cream, and sliced ​​avocado.

28. Potato burrito. Bake 1/2 cup crinkle-cut French fries. Season 4 oz. strip steak with 1/2 teaspoon each of salt, chili powder, and ground cumin. Cook in a medium skillet over medium-high heat for about 3 minutes per side; slice. Place on a large flour tortilla. refried beans, steak, potatoes, 1/2 cup grated Pepper Jack cheese, 2 tbsp sour cream and pico de gallo sauceFold the edges in and roll the tortilla; microwave, seam side down, for 1 to 2 minutes. Serve with guacamole.

29. Chicken fillet in potato breading. In a food processor, puree 1 pound (450 g) of frozen French fries until finely ground; spread on a rimmed baking sheet. Combine 1/4 cup (1/4 cup) of yogurt and mayonnaise, 1 tablespoon (1/4 cup) of hot sauce, and 1/2 teaspoon (1/2 teaspoon) of salt and pepper; add 1 pound (450 g) of small chicken breast and marinate for 15 minutes. Remove the chicken and roll it in the mashed potatoes, pressing firmly to coat. Fry in a skillet with vegetable oil until cooked through and golden brown, 5 minutes.

30. Reuben sandwich. Bake 1 cup potato sticks; toss with 2 tablespoons Thousand Island dressing. Sandwich by sandwiching 1 slice Swiss cheese, 4 oz. of salt, between 2 slices rye bread. corned beef, potatoes, 1/4 cup sauerkraut (drain the brine), and 1 more slice of cheese. Cook in a buttered frying pan for 2-3 minutes on each side until golden brown and the cheese has melted.

31. Corned Beef Hash. Bake 1 pound (450 g) French fries in large wedges; cut into bite-sized pieces. Melt 2 tablespoons (30 g) butter with 1 tablespoon (60 g) olive oil in a large skillet. Add 8 ounces (230 g) chopped corned beef and cook until golden brown, 3 minutes. Add finely chopped onion and red bell pepper and cook for 4 minutes, until tender. Add 2 chopped garlic cloves and the potatoes; cook for 2 minutes, stirring, until heated through. Stir in 2 tablespoons (1 tbsp) chopped parsley. Top with a fried egg.


32. Mini cheeseburgers with potatoes. Combine 1/3 cup mayonnaise, 1/4 cup ketchup, 1/4 cup chopped dill pickles, 1 tablespoon yellow mustard, and grated onion. Form 1 pound ground beef into 24 1-inch patties. Crumble 24 thawed potato balls, then divide evenly among 24 mini muffin cups and press into the cups. Bake at 425°F (220°C) for 25 minutes, until crisp. Fry 4 slices bacon (cut into 1.5-inch pieces) in a skillet until crisp; remove to a plate. Place patties in the skillet with the remaining fat and cook for 1 to 2 minutes per side. Divide among the cups; Top with a 2.5 cm square slice of cheese and bacon. Bake over high heat until the cheese is melted. Serve with ketchup sauce.

33. Sweet Potato Veggie Burgers. Bake 8 oz. frozen sweet potato fries. In a food processor, pulse 1/2 cup rolled oats, 2 chopped green onions, 1 clove garlic, 2 teaspoons each ground cumin and smoked paprika, and 1 teaspoon salt until crumbly. Add sweet potatoes and 1 12 oz. can black beans (drained and rinsed); pulse to form a lumpy paste. Form into 4 patties. Fry in a skillet with vegetable oil until crisp, about 4 minutes per side. Serve on potato buns with lettuce, tomato, avocado, and spicy mayo.


34. Cajun Sweet Potato Skewers. Mix 1/4 cup sour cream with 2 tablespoons mustard. Mix 1/2 each red and yellow bell pepper (coarsely chopped) and 170 g of sliced andouille sausages with 1 tbsp olive oil and 1/2 tsp. Cajun seasoningBake 1 pound of sweet potato balls for 20 minutes at 425°F (220°C); sprinkle with Cajun seasoning and thread onto wooden skewers, alternating with bell peppers and sausage. Return to the oven for 10 minutes. Serve with mustard sauce.


35. Potato balls in bacon. Cut 1 pound (450 g) bacon slices in half. Wrap each slice around a frozen potato ball and place seam-side down on a parchment-lined baking sheet. Bake for 15 minutes at 425°F (220°C). Lightly brush with maple syrup and bake until crisp, 5-7 minutes. Drain on paper towels and thread with toothpicks.

36. Potato balls with cheese and bacon on skewers. Combine 1/2 cup sour cream with 1 tablespoon chopped chives and 1/2 tablespoon horseradish. Bake 1 pound potato balls; thread onto 10-20 wooden skewers. Place on a parchment-lined baking sheet and sprinkle with 1 cup grated cheddar and 1/2 cup crumbled bacon. Bake for 5 minutes at 425°F (220°C), until the cheese is melted. Serve with sour cream sauce.

37. With Philadelphia cheesesteak. Bake 1 pound (450 g) of crinkle-cut French fries. Saute 1 small, sliced ​​bell pepper and 1 small, sliced ​​onion in olive oil until soft. Top with the vegetable mixture, 8 ounces (230 g) of sliced ​​roast beef, and 1 cup (1 cup) store-bought cheese sauce or grated provolone. Bake at 425°F (220°C) for 7-8 minutes, until bubbly.

38. In the style of an American hot dog. Bake 1 pound of crinkle-cut French fries; transfer to a large ovenproof skillet. Top with 4 sliced ​​hot dogs, 1 cup each drained sauerkraut, and shredded cheddar. Bake at 425°F (220°C) for 7-8 minutes, until the cheese is melted. Top with ketchup, mustard, and relish.

39. With beef and cheese. Bake 1 pound of potato sticks. Brown 1 pound of ground beef, 1 small chopped onion, and 1 small chopped red pepper in 1 tablespoon of olive oil in a large ovenproof skillet. Add 1 1/2 cups of salsa, 1/2 cup of water, 1 tablespoon of each of the salt and pepper. chili powder, brown sugar, and tomato paste; season with salt and simmer for 10 minutes. Top with potatoes and 1.5 cups of grated cheddar. Bake for 10 minutes at 400°F (200°C), until the cheese is melted. Add sour cream and green onions.

40. With vegetarian chili. Bake 1 pound spiral-cut potatoes. Sauté 1/2 cup each sliced ​​onion, zucchini, and bell pepper in 2 tablespoons olive oil in a saucepan until golden brown. Stir in 2 chopped garlic cloves, 1 tablespoon chili powder, and 2 teaspoons ground cumin. Add 1 pound can of chopped roasted tomatoes, 1 pound can of black beans (drained and rinsed), and 1/2 cup water. Simmer for 10-15 minutes, until thickened. Pour over potatoes and top with grated cheddar, diced avocado, and sliced ​​green onions.

41. Lomo saltado. Bake 1 pound potato sticks. Toss 1 pound sliced ​​skirt steak with 1 tablespoon soy sauce. Brown in vegetable oil in a large skillet over high heat; set aside. Add a small sliced ​​onion, 2 chopped plum tomatoes, and 2 grated garlic cloves to the skillet; cook for 3 to 4 minutes, until the tomatoes are soft. Return the meat to the skillet with 3 tablespoons aji amarillo (Peruvian chili pepper) paste and 1 tablespoon soy sauce; toss to combine. Stir in the potatoes and 2 tablespoons each chopped parsley and cilantro; season with salt.


42. "Pizza" made from French fries. Bake 1 pound (450 g) of potato sticks; arrange them in a large ovenproof nonstick skillet. Top with 1 1/2 cups (1.5 c) of shredded mozzarella, 3/4 cup (3/4 c) of pizza sauce, another 1/2 cup (1/2 c) of mozzarella, 2 tablespoons (2 tbsp) of Parmesan, and 1 ounce (30 g) of sliced ​​pepperoni. Bake on the bottom rack of the oven for 10 minutes at 400°F (200°C) until bubbly.

43. Pizza with Mexican French fries. Follow recipe #42, substituting shredded Pepper Jack cheese for the mozzarella, a 10-ounce can of tomato chili peppers for the pizza sauce, and sliced ​​chorizo ​​for the pepperoni.

44. Soufflé with potatoes. Bake 8 oz. Yukon Gold French fries; let cool completely. Transfer to a blender with 1 cup milk; blend until almost smooth. Continue mixing until 4 egg yolks, 1/2 cup each grated Parmesan and Cheddar, 1/2 teaspoon salt, and a couple of grinds of pepper. Beat 4 egg whites until stiff peaks form; fold into batter. Butter 4 8 oz. ramekins and sprinkle with Parmesan to coat. Divide batter among ramekins and bake at 425°F (220°C) for about 20 minutes, until puffed and golden brown.

45. Potato pie with beef. Bake 1 pound of waffle-style French fries. In a bowl, combine 1 cup of chicken broth, 1 tablespoon each of tomato paste and soy sauce, and 1/2 teaspoon of cornstarch. Sauté 2 sliced ​​carrots, 1 onion, 1 chopped garlic clove, and 1/2 teaspoon of chopped rosemary in 2 tablespoons of vegetable oil in a large ovenproof skillet. Add 1 pound of diced beef stir-fryCook for 3 minutes, until the meat is lightly browned. Stir in the broth mixture and cook for about 5 minutes, until thickened. Transfer to a 1.9-quart baking dish, top with the potatoes and sprinkle with 1/2 cup grated Gruyere cheese. Bake under high heat until the cheese melts.

46. ​​Potato salad with steak. Heat a large skillet over medium-high heat. Season 1 pound boneless sirloin steak with olive oil, salt, and pepper; sear for 4 minutes per side. Let rest; slice. Bake 1 pound potato sticks. Toss 2 chopped romaine center leaves, 2 sliced ​​tomatoes, 1/2 sliced ​​cucumber, and 3 hard-boiled eggs, quartered, in a large bowl. Add beef, potatoes, 1/2 cup shredded cheddar, and 1/3 cup vinaigrette; toss.

47. German potato salad. Bake 1 pound potato wedges; transfer to a large bowl. Fry 4 slices bacon in a skillet until crisp; drain on paper towels. Add 1/2 a small, chopped red onion to the skillet with the remaining fat and cook until soft, 4 minutes. Stir in 2 tablespoons each apple cider vinegar, olive oil, and 1 tablespoon grainy mustard; pour over the potatoes. Crumble the bacon over the top, add 1/4 cup chopped parsley, and 2 tablespoons chopped dill; toss to combine.

48. Potato croquettes. In a food processor, pulse 1 pound defrosted crinkle-cut French fries until finely chopped. Stir in 1 egg, 1 cup shredded cheddar, 1/2 cup each chopped green onion and sour cream. Form balls using a heaping tablespoon of the mixture; roll in flour, dip in beaten egg, then coat. panko breadcrumbsDeep-fry in vegetable oil at 180°C for about 3 minutes until golden brown.

49. Croquettes in Spanish. Make potato croquettes (No. 48), substituting Manchego cheese for the cheddar; add 2 ounces of chopped Serrano ham to a food processor. Fry, then sprinkle the croquettes with Spanish smoked paprika.


50. BLT with French fries. Bake 24 waffle-shaped French fries. Spread spicy mayonnaise on half of the waffles; top with a slice of fried bacon, shredded iceberg lettuce, a slice of plum tomato, and another waffle-shaped French fry. Secure with toothpicks.