SEASONED FRIES WITH CHEESE SAUCE
Toss half a 28-ounce bag frozen crinkle-cut fries with 1 tablespoon
olive oil and ¼ teaspoon each kosher salt, pepper, garlic powder,
onion powder and paprika. Spread on a baking sheet and bake at
425 ̊ until crisp, about 30 minutes. Heat ½ cup half-and-half in a
saucepan over medium heat until steaming; add 4 ounces diced
sharp cheddar cheese and 2 diced slices American cheese. Cook,
whisking, until smooth. Whisk in ½ teaspoon Worcestershire sauce.
Season with salt and pepper. Serve with the fries.
FRENCH FRY SALAD
Toss half a 28-ounce bag frozen shoestring fries with 2 teaspoons
each olive oil and chopped rosemary. Spread on a baking sheet
and bake at 425 ̊ until crisp, about 30 minutes. Meanwhile, mix
½ minced shallot, 3 tablespoons champagne vinegar and a
pinch of salt in a large bowl; whisk in 2 tablespoons olive oil and
1 tablespoon dijon mustard. Add 1 chopped head frisée and
¼ cup chopped chives. Add the fries and 2 ounces crumbled
goat cheese, season with salt and pepper and toss.
INDIAN-SPICED POTATOES AND PEAS
Combine ¼ cup plain yogurt, the zest of ½ lime and a pinch of salt;
set aside. Cook ½ chopped red onion in 3 tablespoons vegetable
oil in a large nonstick skillet over medium heat, stirring, until tender,
about 5 minutes. Stir in 1 teaspoon curry powder, 30 seconds. Add
half a 28-ounce bag frozen hash-brown dices and cook, stirring
occasionally, until golden, about 12 minutes. Stir in 1 cup thawed
frozen peas. Cook until warm, 1 to 2 minutes. Toss with ½ cup
chopped cilantro. Drizzle with the yogurt.
DILL-SCALLION POTATO PANCAKES
Mix half a 28-ounce bag frozen thick-cut hash browns with
2 beaten eggs, ½ grated onion, ⅓ cup chopped dill, 2 sliced scallions
and 2 tablespoons flour; season with 1 teaspoon kosher salt and a
few grinds of pepper. Heat ¼ cup vegetable oil in a large nonstick
skillet over medium-high heat. Scoop ⅓-cup mounds of the potato
mixture into the skillet and gently flatten with a spatula. Cook until
browned, 2 to 3 minutes per side, adjusting the heat as necessary.
Sprinkle with salt. Repeat, adding more oil as needed.
Easy Potato Sides
IN PARTNERSHIP WITH
92 FOOD NETWORK MAGAZINE ●NOVEMBER 2019
weeknight
cooking