Erin from The Almond Eater is back with her third recipe post to help us count down the days until summer (we’re in the single digits now!). If you missed her first two posts, Caprese Kebabs and Chocolate Dipped Coconut Popsicles, be sure to check them out! Keep reading for her make-your-own french fry bar tips below.
A French Fry Bar is what dreams are made of! Homemade baked french fries sprinkled with salt and served with several different choices of condiments… talk about a tasty appetizer your friends can get behind!
Whenever someone asks “would you like fries with that?” there is only one appropriate answer: YES. How does one even go about ordering a sandwich without fries? How?! In fact, sometimes I just order fries. I know they’re considered a side, but sometimes they deserve to be the star of the show.
Though it may be more common to create a cheese plate or fruit platter when you have guests over, I guarantee they’d be much more thrilled to hang out with you if they knew there were going to be FRIES. Not that you’re not fun to hang out with, but c’mon. It’s a french fry bar for goodness sake! Fries on fries on fries with so many different condiments. You could even take it up a notch and add sweet potato fries into the mix.
I may be a bit biased, but a french fry bar is WAY better than a fruit platter, and I love fruit! Seriously, I do. But you cannot say “no” to fries.
I decided to use the following condiments in this spread: ketchup, mustard, truffle oil with parmesan cheese, garlic herb olive oil, chipotle mayo, and nacho cheese. Obviously you can include whatever you like – that’s the beauty of it! While I don’t like to play favorites, my favorite french fry condiments are probably truffle oil and chipotle mayo. In case you aren’t aware, chipotle mayo is simply mayo with a bit of sriracha. Yes, you can technically go to the store and buy “chipotle mayo,” but there’s really no need.
Oh, and if you’ve never made your own fries, what are you waiting for? Truthfully, I should make them more often than I do. I like chopped, roasted potatoes anyway, so why not spend a few extra minutes chopping them up even smaller into french fry-sized potatoes. Because for some reason, fries>potatoes.
So cheers to summertime and friends and all the condiments. Oh yeah, and to fries! DUH.
- 3-4 russet potatoes, washed and scrubbed
- 3-4 tbsp olive oil
- Condiments of choice (ketchup, mustard, truffle oil, mayo, etc.)
- Preheat oven to 450°.
- Chop potatoes into thin slices; typically, the thinner they are, the crispier they’ll become.
- Line two baking sheets with foil and then spray nonstick spray overtop.
- Place potatoes into a large bowl and drizzle olive oil and salt overtop; stir to coat.
- Place fries only baking sheet, making sure they are evenly spread out and not overlapping one another.
- Bake fries for 25-30 minutes, flipping over halfway through so that they bake evenly.
- Remove from oven, sprinkle with more salt and serve with several choices of condiments.
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