Blue Cheese French Fries Recipes
BLUE CHEESE FRENCH FRIES
A very rich creamy way to dress up French fries.
Provided by BELFLOREK
Categories Appetizers and Snacks Meat and Poultry
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Spread French fries in a single layer on a baking sheet.
- Bake in the preheated oven until lightly golden and crisp, 24 to 34 minutes.
- Place bacon in a large skillet and cook over medium-high heat; cook and stir until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving some of the bacon grease in the skillet. Slice into 1/4-inch strips.
- Stir butter into the bacon grease and set skillet over medium heat; add scallions and garlic. Cook and stir until scallions are soft and browning, about 5 minutes. Add blue cheese; cook and stir with a spatula until cheese is melted, 2 to 3 minutes. Stir in half-and-half until sauce is smooth, 2 to 3 minutes. Remove from heat and let sit for 2 minutes.
- Arrange fries on a plate and drizzle sauce over fries. Sprinkle bacon strips on top.
Nutrition Facts : Calories 436.2 calories, Carbohydrate 48.1 g, Cholesterol 42 mg, Fat 23 g, Fiber 4.8 g, Protein 11.2 g, SaturatedFat 11.1 g, Sodium 416.2 mg, Sugar 0.3 g
STEAK-CUT OVEN FRIES WITH BLUE CHEESE DIP
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- To make the blue cheese dip: In a food processor, combine the mayonnaise, blue cheese, buttermilk, shallot, lemon juice and zest, Worcestershire, salt, and celery seed. Pulse until evenly combined but still slightly chunky. Stir in the parsley and season with pepper, to taste. Transfer the dip to a bowl and refrigerate for the flavors to come together while you make the fries.
- To make the fries: Position a rack in the center of the oven and preheat to 500 degrees F. Put a baking sheet on the center rack and preheat for 10 minutes.
- Meanwhile, cut the potatoes lengthwise into wedges by eighths, leaving the skins on. In a large bowl toss the wedges with the olive oil.
- Carefully remove the hot baking sheet from the oven and arrange the potato wedges cut-side down on it, keeping them evenly spaced. Using a rubber spatula, scrape the remaining oil in the bowl over the potatoes (it helps them get crispy). Bake until browned and crisp, about 30 minutes. Transfer the fries to a serving platter and season with salt, to taste. Serve immediately with the blue cheese dip.
BLUE CHEESE POLENTA FRIES
Steps:
- Combine water, salt, pepper, and butter, and bring to boil. Slowly, in a thin stream, whisk in the cornmeal. When it starts to bubble turn off heat or it will splatter (the mix is very hot at this stage and can burn). Stir with wooden spoon, partially cover and leave on the warm stovetop, stirring every few minutes so it does not stick, for 30 minutes. When thick, remove from warm stovetop, and add cheese, garlic, and cilantro. Mix well. Pour into a 1 by 8 by 12-inch sheet tray or baking dish. Smooth out the mixture until it is level. Chill until firm, about 2 to 3 hours.
- Preheat the canola oil in a deep pot to 350 degrees F.
- Cut polenta in strips, about 1 1/2 by 3 inches. Lightly bread the polenta "fries" with cornmeal. Deep fry in hot oil for 2 to 4 minutes or until crispy.
ROSEMARY FRENCH FRIES
My mom used to make these, she called them "Grunta Fries". They are like a gormet spin on traditional steak fries. A big hit with adults and kids! I like to serve them with a blue cheese dip or plain old ketchup.
Provided by Maias2Papayas
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Slice potatos into strips, you can leave the skin on if you want a heartier"steak fry" or peel them for a more traditional french fry.
- Heat Oil in a deep fryer or pot.
- Add Rosemarry to hot oil Fry potatos until golden and cooked through.
- Sprinkle with salt.
Nutrition Facts : Calories 1576.5, Fat 164, SaturatedFat 21.4, Sodium 10.8, Carbohydrate 29.5, Fiber 4.6, Sugar 1.2, Protein 3.4
BUFFALO FRIES
This is my version of the Buffalo Fries served at the Tommyknocker Brewery in Idaho Springs, CO. They are sooo good! This recipe can easily be doubled or scaled down for one. I like my fries drenched in the hot sauce and blue cheese, by all means don't add as much as is called for if you prefer. Enjoy!
Provided by KLBoyle
Categories Potato
Time 23m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Bake french fries according to package directions.
- In a small saucepan combine hot sauce, vinegar and butter on med. heat until butter is melted and well combined.
- When fries are done, transfer to platter and drizzle with hot sauce.
- Crumble blue cheese all over fries and pop back in the oven for a second so the cheese can melt just slightly and stick to the fries.
- Serve with Ranch dressing for dipping if desired.
Nutrition Facts : Calories 964.4, Fat 76.2, SaturatedFat 29.5, Cholesterol 112.8, Sodium 3649.8, Carbohydrate 58.8, Fiber 4.6, Sugar 2.9, Protein 15
BLUE CHEESE BEEF AND FRIES
Top oven fries with the works-tender beef, broccoli, brown gravy, and a bit of blue cheese. You can use leftover roast beef, such as part of the extra Tuscan Braised Beef (page 172), or buy the lowest-fat, lowest-sodium cooked beef you can find.
Yield serves 4, 1 1/4 cups per serving
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F. Lightly spray a rimmed baking sheet with olive oil spray. Arrange the potatoes in a single layer on the baking sheet.
- In a cup, stir together the garlic powder, paprika, and pepper. Sprinkle over the potatoes.
- Bake for 25 minutes, or until the potatoes are tender. Arrange the beef and broccoli on the potatoes. Pour the gravy on top. Bake for 6 to 7 minutes, or until the mixture is warmed through. Sprinkle with the blue cheese.
- Make fast work of slicing the potatoes for this dish by using the very fine julienne blade of a mandoline or the french-fry blade of a food processor.
- (Per Serving)
- Calories: 231
- Total Fat: 2.5g
- Saturated: 1.5g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 1.0g
- Cholesterol: 35mg
- Sodium: 442mg
- Carbohydrates: 30g
- Fiber: 4g
- Sugars: 2g
- Protein: 22g
- Dietary Exchanges
- 2 Starch
- 2 1/2 Very Lean Meat
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