Chimichurri Fries with Gorgonzola.
Fries before lies?!
These are the best ones you will ever make at home!
Minus an oooey goooey cheese sauce, you know. No lies!
Maybe that’s a leeeeettle dramatic.
I shared a pic of these on Monday night and instantly felt like I had done something wrong. MONDAYS are NOT for fries. Mondays are for salads with grilled chicken.
But I like to break the rules. Or never follow them to begin with.
My instagram pic was totally misleading – because these looked like sweet potato fries! We love sweet potato fries around here (Eddie could live off of them) but I was out of the sweets when I made these. Plus, I didn’t feel like doing the whole double-triple-quadruple soak thing JUST to get some darn crispy sweet potato fries.
That’s one of the worst things in the universe. Soggy sweet potato fries. Maybe I should just beer-batter them and fry them.
I’m so healthy.
Let’s chat chimi!
So you might remember that I love my chimichurri with a heavy-handed toss of fresh cilantro. I’m not a parsley girl. I’m just not. But I am a cilantro loving freak, so for all of you who think it tastes like soap, huge kisses and apologies. Just use parsley! You’ll love it so much.
For some reason, I’ve been DREAMING of dipping fries in chimichurri. Like dah-reaming of it. No, I’m not pregnant, and I have no idea where it came from. I think it started after we had lunch at Gaucho one afternoon and I slathered their roasted potatoes in chimichurri. That’s probably it. My taste buds have been begging for the combination ever since.
To top this whole mess, I threw on some crumbled gorgonzola. Yes, you can use feta. Yes, you can even use goat cheese! You can use whatever the heck cheese you love, because I want you to love this.
One should never eat fries that they don’t love. There is just no logic behind that.
I decided to share these fries today because this weekend, my annual football food post will go live and we can talk about alllllll the party foods, tailgate apps, cheesey snacks and trashed up dips that we can think of. This is my somewhat fancy, grown up version of fries because I’m trying to be classy buuuut… I’m just not.
Since the summer season will start winding down soon, I figured that you also might have a whole bunch of fresh herbs on your hands. Pesto is awesome, of course. Dried herbs or freezing them in those ice cube trays is a cool idea too. But making chimichurri for your french fries? Brilliant decision making on your part.
They are the new BFF’s.
- 4 russet potatoes, sliced
- vegetable oil for serving
- salt and pepper for sprinkling
- 1/2 cup crumbled gorgonzola cheese
- chopped cilantro for sprinkling
- 1 cup fresh cilantro
- 2/3 cup fresh parsley
- 1/4 cup fresh oregano
- 2 garlic cloves, minced
- 1/4 cup red wine vinegar
- 2/3 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- Heat a large pot fitted with a candy thermometer over medium heat and add the vegetable oil. Heat until the oil reaches 350 degrees F. Once hot, add the potatoes in batches and fry until golden, about 1 to 2 minutes or so, depending on thickness. Remove the fries and place them on a paper-towel lined plate to drain excess grease. Repeat with remaining potatoes. I like to do a double fry so the potatoes are crisp, so add them back to the pot in batches once they are all fried once.
- Once you remove the fries from the oil, immediately sprinkle them with salt and pepper. Drizzle with the chimichurri liberally and cover with the gorgonzola cheese. Serve right away.
- Combine the parsley, cilantro, oregano and garlic in a food processor and pulse until small leaves and pieces remain. Add in the vinegar and pulse once more. With the processor going, stream in the olive oil and mix until just combined. Stir in the salt, pepper and red pepper flakes. Taste and season additionally if needed. Store sealed in the fridge for up to a week or so.
You totally deserve these.