Description
This French Fry Bar is a great way to entertain for St. Patricks Day or any other day for that matter! A duo of fries, all the toppings you could possibly desire, and then it’s time to eat! Mix and match your favorite add-ons to create the perfect bar for yourself!
From Gaby Dalkin of What’s Gaby Cooking.
Ingredients
- FOR THE WEDGE FRIES:
- 6 Large Potatoes, Cut Into Wedges
- 6 Tablespoons Olive Oil
- Kosher Salt And Freshly Cracked Black Pepper
- FOR THE SWEET POTATO FRIES:
- 2 pounds Sweet Potatoes
- 2 Tablespoons Olive Oil
- ¼ teaspoons Maldon Salt, Plus More To Taste
- 2 cloves Garlic, Minced
- FOR THE GUACAMOLE:
- 3 Ripe Hass Avocados
- ½ Lemon, Juiced
- ½ Lime, Juiced
- ⅓ cups Finely Chopped Red Onion
- 3 Tablespoons Freshly Chopped Chives
- 2 teaspoons Finely Chopped Jalapeno
- Kosher Salt And Freshly Cracked Black Pepper To Taste
- FOR THE ADDITIONAL TOPPINGS:
- 1 cup Raw Corn, Cut From The Cob
- 1 cup Sour Cream
- 1 cup Salsa
- 1 cup Pico De Gallo
- 1 cup Black Beans
- Sliced Jalapeños
- 4 cups Shredded Cheese
Preparation
For the wedge fries:
Preheat oven to 450ºF.
Place potato wedges, 3 tablespoons of olive oil and salt and pepper in a resealable bag and shake to combine. Transfer potatoes a Silpat-lined baking sheet and evenly spread out the wedges. Transfer to the oven and bake for 30–35 minutes, flipping once, until evenly baked and golden brown. (Note: After 10 minutes, slide the pan of sweet potato fries into the oven and let both fries bake together for the remaining 20–30 minutes.)
Whisk remaining olive oil and chopped garlic in a large bowl. Add mixture to the hot fries and toss to combine. Taste and season with extra salt and pepper as needed, and toss to coat.
For the sweet potato fries:
Rinse and dry the sweet potatoes. Cut unpeeled potatoes lengthwise into slices 1/2 inch (12 mm) thick, and then cut each slice into batons about 1/4 inch (6 mm) wide and 3 inches (7.5 cm) long.
Place the potatoes on a baking sheet. Drizzle with the olive oil, sprinkle with 1/4 teaspoon salt, and toss to coat. Spread the potatoes out evenly. Roast at 450ºF, stirring with a spatula halfway through, until the potatoes are tender and browned on the edges, 20–25 minutes.
Season with salt and serve immediately.
For the guacamole:
Cut avocados in half lengthwise. Remove the pits and discard. Remove the avocado from the skin and place the avocado flesh into a bowl. Add lemon juice, lime juice, red onion, chives, jalapeño, salt and pepper. Mash with a fork until half smooth and creamy. Taste and add more salt and pepper if desired.
To assemble the french fry bar:
Place additional toppings on the table along with the fries and guacamole. Pick the potato of your choice, top with cheese, and melt. Once cheese is melted, add desired toppings and enjoy responsibly, i.e. try your best to limit consumption to less than 5 pounds of fries per person.
Note: Feel free to vary the toppings and go for a different theme for your french fry bar!
