POTATO PUFF GRATIN
Bake half a 28-ounce bag frozen potato puffs in a 2-quart baking
dish at 425 ̊ until crisp, 30 minutes. Meanwhile, cook 1 tablespoon
each butter and flour in a small saucepan over medium heat,
whisking, until melted. Whisk in 1¼ cups milk, 1 small grated
garlic clove, ½ teaspoon chopped thyme, ¼ teaspoon kosher salt
and a pinch of cayenne. Simmer until thickened, 10 minutes. Off
the heat, stir in ½ cup grated gruyère. Pour over the potato puffs.
Broil until browned, 3 to 4 minutes. Top with chopped chives.
STEAK-FRY FRICOS
Toss half a 28-ounce bag frozen steak-cut fries with 2 teaspoons
olive oil and 1 teaspoon each coarsely ground pepper and chopped
rosemary. Spread on a baking sheet and bake at 425 ̊ until crisp,
30 minutes. Grate 4 ounces havarti on the large holes of a box
grater. Divide the cheese into eight 3-inch rounds on a parchment-
lined baking sheet; season with pepper and chopped rosemary.
Top with the fries. Bake until the cheese is browned around the
edges, 12 to 15 minutes. Remove with a thin spatula.FRENCH FRIES WITH MUSTARD VINAIGRETTE
Toss half a 28-ounce bag frozen crinkle-cut fries with
1 tablespoon olive oil and ¼ teaspoon each kosher salt,
pepper and dried dill. Spread on a baking sheet and bake at
425 ̊ until crisp, 30 minutes. Meanwhile, toss ¼ cup thinly
sliced red onion with 2 tablespoons white wine vinegar and
1 tablespoon whole-grain mustard in a large bowl; let stand
15 minutes. Whisk in 3 tablespoons olive oil. Add the warm fries
and 2 tablespoons each chopped fresh dill and parsley; toss.
ROASTED CARROTS, PARSNIPS AND FRIES
Peel 2 each large carrots and parsnips and cut into 3- to
4-inch sticks. Toss in a large bowl with half a 28-ounce bag
frozen hand cut–style fries, 2 tablespoons olive oil, 1 teaspoon
crushed coriander seeds, ½ teaspoon kosher salt and a few
grinds of pepper. Spread on a baking sheet and bake at 425 ̊,
stirring halfway through, until the vegetables are tender
and the fries are crisp, 45 minutes. Toss with 2 tablespoons
chopped cilantro.Easy Potato Sides
IN PARTNERSHIP WITHweeknight
cookingPHOTOS: RALPH SMITH; FOOD STYLING: BARRETT WASHBURNE.58 FOOD NETWORK MAGAZINE ●MARCH 2020
LMHhWeUck••
r-.cRISPY~FRIES