Smothered French Fries Recipes

SMOTHERED FRENCH FRIES

Steps:

• Bake french fries as directed on package.
• Meanwhile, mix sour cream, dressing and garlic until blended.
• Place french fries on platter; top with sour cream mixture, cheese, bacon and onions.

BISON GRAVY SMOTHERED FRIES

Steps:

• Heat a pressure cooker on the saute function. Sprinkle the meat on both sides with salt and pepper. Add olive oil to the pressure cooker, then sear meat, allowing it to brown, flipping once. Remove the meat from the pan. Add garlic, shallots, carrots and celery to the pressure cooker, then sprinkle with salt and pepper and allow to sweat lightly until tender, about 8 minutes. Deglaze the pan with red wine, scraping the brown bits from the bottom of the pan. Drop in bay leaves, then add stock and tomato. Place the meat back in the pressure cooker, nestling into the veggies and liquid. Top off with fresh thyme. Seal the pressure cooker according to the manufacturer's instructions, and pressure cook on high for 45 minutes.
• Depressurize pot according to manufacturer's instructions, then remove lid when it's safe to do so. Let meat cool until it's comfortable to touch, then shred by hand. It will be very tender and easy to do! Reserve the bones, scooping marrow out with a spoon, to be added to the finished sauce.
• Puree all remaining veggies and liquid with an immersion blender until smooth, then blend in the reserved bone marrow, chopped green chiles and Worcestershire sauce. Taste for seasoning. Add the shredded meat back to the sauce. Reheat when you are ready to serve.
• Cut potatoes into fries with a tabletop french fry cutter or by hand. Rinse potatoes in cold water, and hold in water. Set a pot of salted water to boil, then add potatoes and blanch in the water just until they begin to soften on the outside, 4 to 5 minutes. Drain and cool.
• To make the best, crispiest french fries, you'll need a deep-fryer or a Dutch oven filled with oil and a deep-frying thermometer attached. Bring the oil to 250 degrees F and fry the potatoes 4 minutes, then drain and cool. (These can be held for 2 to 3 days, refrigerated.) When ready to eat, bring the oil to 370 degrees F and fry the potatoes again until crispy golden brown, about 3 minutes. Drain and season right away with salt and pepper.
• Preheat the broiler or oven to 450 degrees F.
• Place fries in an ovenproof dish, smother with bison gravy, then top with Gruyere. Broil or bake until the cheese is just melted. Garnish with chives.

SMOTHERED FRENCH FRIES

Steps:

• 1. Bake french fries as directed on pkg. 2. Meanwhile, mix sour cream, dressing and garlic until blended. 3. Place french fries on platter; top with sour cream mixture, cheese, bacon and onions. Serve immediately.

CRISPY FRENCH FRIES

Steps:

• Cut potato into french fry shapes.
• Heat oil to 325°F.
• Drop spuds into oil.
• Cook them in the oil for about 5 minutes, until they are semi-cooked and kind of floppy looking.
• Remove from oil, drain and cool.
• When spuds have cooled, re-heat oil to 375°F.
• Toss milk and cornstarch into a plastic bag.
• Put bread crumbs into another bag.
• Take semi-fried spuds and put them into the milk bag.
• Remove from milk bag then place into the bead crumb bag, shaking to coat.
• Refry for about 2 or 3 minutes.
• Place on wire rack to drain.

SWAMP FRIES

Steps:

• Bake French Fries according to directions on bag.
• Remove from oven and push together to form a single layer, with not much space between the fries.
• Sprinkle cheese and bacon evenly on top.
• Put back into oven until the cheese is all melted.
• Remove from oven and drizzle Ranch dressing and hot sauce over top. You can also serve these fries with the dressing and hot sauce on the side, allowing you family to use as much or as little as they want.
• Enjoy!