Sour Cream + Onion Baked Steak Fries

Sour Cream + Onion Baked Steak Fries

It's been a month of me being sick today. Another day, another doctor. But, that won't slow me down. Even though I have lost almost 20 pounds from not being able to eat, I still am cooking up a storm. My family must love when I come home because I just constantly cook meals for everyone and I enjoy doing it. On Saturday, a recipe for a yummy patty melts. And what is better than a burger + some french fries? For my Mountain Man, it couldn't get any better. But, they are quite the deathly pair with all that oil and fatty, meaty goodness. So, why not switch it up and bake some steak fries. I really liked this because I love sour cream + onion potato chips, and these fries really pack a flavorful punch. But, hey you don't feel as bad because they are oven-baked. Yes, they might not be as crispy as a deep fried fry, but sometimes you really just don't all that mess to deal with. Here's your solution!! Enjoy :)

For the Sour Cream & Onion Baked Steak Fries:

2.5lbs Yukon Gold Potatoes, Cut into Wedges

4T Olive Oil or Vegetable Oil

2t Fresh Garlic, Minced

3T Powdered Buttermilk

1 ½T Onion Powder

1t Garlic Powder

Salt & Pepper, To Taste

3 ½T Fresh Dill, Finely Chopped

1T Fresh Parsley, Finely Chopped

1T Fresh Chives, Minced

2T Parmesan Cheese, Freshly Grated

Directions:

1. Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray with non-stick spray.

2. Add potato wedges to a large bowl and coat with olive oil and minced garlic, using your hands to toss in order to coat evenly. In a small bowl, combine powdered buttermilk, onion powder, garlic powder, salt, pepper and dill together and mix well. Sprinkle three quarters of the mixture evenly over the potato wedges, coating completely. Place potatoes on the wire rack and sprinkle with Parmesan.

3. Bake for 20 minutes, flipping and tossing once, then for 15-20 minutes more, until golden and crispy. Remove and immediately toss with remaining sour cream and onion mix, and even more fresh dill, fresh parsley, and fresh chives.
4. Place the fries onto a serving plate and garnish with even more freshly grated Parmesan cheese all over the top (the more, the better). Enjoy immediately while they are still crispy and warm.

source: sour cream & onion oven fries.

San Francisco Style Herbed-Garlic Fries

I came across this recipe on Pinterest, and I knew that I just had to try them. I especially loved that they are baked in the oven. After they are golden brown and crispy, you toss the fries in a fresh garlic-herb-oil mixture, so they are nicely coated. Obviously, I served them along side our All-American Burgers, and they were the perfect addition. Surprisingly these are really easy to make, unlike a lot of french fry recipes that require soaking and double-frying. Try these fries sometime soon, you won't eat plain fries ever again!! Enjoy :)

San Francisco Style Herbed-Garlic Fries

For the Fries:

1lb Russet Potatoes, Cut into Sticks

1T Vegetable Oil

Salt & Pepper, For Tossing

For the Herbed-Garlic Topping:

2t Vegetable Oil

1 Whole Garlic Clove, Finely Chopped

1T Fresh Parsley, Minced

1t Fresh Rosemary, Minced

Salt & Pepper, For Sprinkling

Directions:

1. For the Fries: Preheat the oven to 450 degrees. Coat a large baking sheet with non-stick spray. Toss the potatoes with the oil, salt and pepper. Arrange in a single layer on a baking sheet. Roast the potatoes, turning every 10 minutes, until browned and tender, about 30-35 minutes.
2. For the Herbed-Garlic Topping: Whisk together the oil, garlic, herbs, salt, and pepper until combined. Toss the hot fries in the mixture until completely coated.
3. Place the tossed fries onto a plate and drizzle with some more of the garlic and herb oil. Serve hot and enjoy.

sources: san francisco garlic fries.

Parmesan Truffle Fries

As I have mentioned before, JCT Kitchen in Atlanta, is one of my favorite restaurants ever. I have recreated a bunch of their dishes because they are just soooo good. Well, the other night, my Mountain Man & I decided to make their Fried Egg Burgers & Parmesan Truffle Fries. I'll post the recipe for the burger next. But, for right now, I'm going to focus on these amazing french fries. Whenever you go to JCT, you have to order a big bowl of their Parmesan Truffle Fries. They are crispy shoestring potatoes, fried to perfection, and then tossed in white truffle oil, grated parmesan, & fresh parsley. So, I just had to try and attempt to make these babies. And they definitely hit the spot. These fries go along great with any burger, sandwich, or their Angry Muscles (which is another recipe I will tackle next). We devoured these french fries, and they will definitely be a go-to side for any burger we make in the future! Enjoy :)

Parmesan Truffle French Fries

For the Fries:

4 Large Russet Potatoes, Cut into ¼inch thick Sticks

10C Water, Very Cold

1Q Canola Oil, For Frying

Fresh Grated Parmesan Cheese

2-3T White Truffle Oil (or more if you please)

Fresh Chopped Parsley, For Garnishing

Salt & Pepper, To Taste

Directions:

1. To Soak the Fries: Place the cut potatoes into a bowl and pour over the cold water. Refrigerate for at least 4 hours, to help remove the starch.
2. After you have soaked the fries, heat your canola oil in a deep fryer to 325 degrees.
3. Drain the fries from the water and pat them completely dry.
4. To Fry the Potatoes: Fry them in batches for 2-4 minutes until it reaches a pale blonde color forms and remove them to a sheet lined with paper towels. Next, heal the oil to 375 degrees and fry the potatoes again until golden brown & crispy, about 5 minutes. Drain the golden fries and put them into a bowl.
5. Toss the French fries with the white truffle oil, grated Parmesan, salt, and pepper until they are evenly coated. Garnish with chopped parsley.
6. Serve immediately. 

Crispy Oven-Baked Sweet Potato Fries with Spicy Mayo

Sweet potatoes are possibly one of my favorite foods. But I only like them in savory dishes. There is nothing that I hate more than sweet potatoes with brown sugar, cinnamon, or marshmallows... that just disgusts me. I really have no idea why. Almost a year ago, I went to the hospital for about 4 months. I'll tell you more about that later on, but all I wanted while in the hospital was a friggin' sweet potato. I mean honestly, who craves sweet potatoes? Apparently this girl does. So literally for 2 months all I ate was pureed sweet potato. Well, luckily enough for you, I'm not posting a recipe for pureed sweet potato, instead I found this recipe for oven baked sweet potato fries that are actually crispy! Getting sweet potatoes to crisp up can be quite the task and these delivered. And the spicy mayo is perfect with it as well. These would go great with a burger! Enjoy :)

Crispy Oven-Baked Sweet Potato Fries with Spicy Mayo

For the Sriracha Mayo:

½C Mayo

1T Sriracha

1t Sweet Chili Sauce

¼t Cayenne

For the Fries:

3 Sweet Potatoes, Cut into Thick Fries

2T Corn Starch

2T Olive Oil

Salt & Pepper, To Taste

Directions:

1. For the Sriracha Mayo: Combine all of the ingredients in a small bowl and whisk until combined and smooth. Set it aside until ready to eat with the fries.
2. To Make the Fries: Put the cornstarch in a large bag and then toss in the sweet potatoes. Shake to coat the fries. Then add in the olive oil, making sure that all are equally covered. Place the coated fries onto a baking sheet lined with tin foil and sprayed with Pam.
3. Bake the fries at 425 degrees for 15 minutes, and then flip them over and cook another 5-10 minutes, or until crispy and golden.
4. Serve immediately. 

source: sweet potato fries.

Fish & Vinegary Chips with Tartar Sauce

There are a lot of pubs in Savannah, and we really have only been to one. We really need to go to more because although Savannah is famous for its southern food, it's also famous for the pubs. Obviously, the most popular dish you can order are Fish & Chips. So we decided to take a stab at it. I made a classic beer batter for the fish, and it turned out flaky, crunchy, and delicious. But for my twist on this classic, I decided to soak the potatoes in malt vinegar, (normally they are soaked in water to remove the starch for better frying) which gave it an awesome tangy flavor. Malt vinegar is usually poured all over fish and chips, so I though why not soak the french fries and kind of make salt & vinegar french fries. Well all of it turned out pretty good, we have our own little pub here. I served it with some homemade tartar sauce too! Enjoy :)

Ready to Eat

Ahh look at those glorious fish & chips

Pub-Style Fish & Vinegary Chips with Homemade Tartar Sauce

For the Tartar Sauce:

½C Mayo

1t Grainy Mustard

½t Prepared Horseradish

1 Lemon, Zested & Juiced

2T Anchovy Paste

3T Sweet Pickle Relish

2T Capers, Roughly Chopped

1t Garlic, Chopped

Salt & Pepper, To Taste

For the Vinegary Chips:

4 Large Russet Potatoes

2C Malt Vinegar, Very Cold

6-8C Water, Very Cold

1T Paprika

1t Garlic Salt

Salt & Pepper, To Taste

Fresh Chopped Parsley, For Garnishing

1Q Canola oil

For the Fish:

2C AP Flour (plus a little extra)

Pinch of Salt

1t Baking Powder

½C + 2T Seltzer Water

½C + 2T Beer

4 6oz Filets of Cod Fish

Few Drops of Yellow Food Dye

1Q Canola Oil 

Salt & Pepper, For Sprinkling

Directions:

1. For the Tartar Sauce: In a mixing bowl, whisk together all of the ingredients until well combined. Put the tartar sauce in the refrigerator until ready to eat.
2. For the Vinegary Chips: Whisk together the paprika, garlic salt, sea salt, and pepper in a small bowl and set it aside. Cut the potatoes into ¼inch thick slices, and then cut each slice into ¼inch thick fries. Place the cut fries into a bowl and pour over the cold vinegar and water. Refrigerate the fries for about 4 hours (this helps to get out the starch in the potatoes). Heat the oil in your deep fryer to 325 degrees. Drain fries in batches on paper towels. Fry each batch for 3-4 minutes until a pale blonde color forms and remove to a sheet lined with paper towels. Just before serving, heat the oil up to 375 degreed and fry the potatoes again, in batches, until golden brown (about 5 minutes). Drain the golden French fries slightly and put them into a bowl. Toss the French fries with the spices you set aside earlier and garnish with the chopped parsley.
3. For the Fish: Heat the oil in your deep fryer to 375 degrees. Put all the dry ingredients in a bowl. Add in the seltzer, beer, and yellow food dye. Whisk until lumps are gone. Dip the filets into some plain AP Flour, so that it is completely covered, and then shake off the excess. Dip the floured filets into the batter and gently lay into the hot oil for about 4-6 minutes or until golden brown on the outside and flaky inside. Sprinkle the fried fish with salt and pepper.
4. Serve the fried fish with the vinegary chips and the homemade tartar sauce.