Fries before lies?!
These are the best fries you can make at home—no gimmicks, no excuses.
Okay, maybe that’s a little dramatic, but these are seriously good.
I shared a photo of these on Instagram the other night and immediately felt like I’d committed a culinary sin—Mondays are supposed to be for salads, not fries. I like breaking the rules, though, especially when the result is this.
The Instagram picture was a little misleading—they looked like sweet potato fries, and while we love sweet potato fries, I didn’t want to go through the soak-and-dry ritual to get them crispy. Soggy sweet potato fries are the worst, so I went with russets instead. If you prefer, beer-battering and frying is an option, but this version is simple and perfectly crispy.
Let’s talk chimichurri.
I’m a cilantro fan first—parsley is fine if cilantro tastes soapy to you, but if you like cilantro, use it generously. I keep imagining dipping fries into chimichurri; it started after a lunch where I smothered roasted potatoes in chimichurri and it stuck with me. The bright, herby sauce is a perfect match for hot, salty fries.
To finish the fries I crumble gorgonzola on top. Feta or goat cheese work, too—use whichever cheese you love. The mix of chimichurri and tangy cheese turns ordinary fries into something special.
I’m sharing this now because my annual football food roundup is coming, and these are a grown-up, slightly fancy fry that still feel indulgent—perfect for parties, tailgates, or a weekend treat when you want something with a little more depth.
With summer winding down you might have a surplus of fresh herbs. Making chimichurri is a great way to use them, and it keeps in the fridge for about a week. Pesto and freezing herbs are good options too, but chimichurri on fries is a brilliant, effortless choice.
They’re a new best friend pairing: fries and chimichurri (plus cheese).
Chimichurri Fries with Gorgonzola
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Ingredients
- 4 russet potatoes, sliced
- vegetable oil for frying
- salt and pepper for sprinkling
- 1/2 cup crumbled gorgonzola cheese
- chopped cilantro for sprinkling
chimichurri
- 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
Instructions
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Heat a large pot of vegetable oil to 350°F (use a thermometer). Fry the potato slices in batches until golden, about 1–2 minutes depending on thickness. Drain on paper towels. For extra crispiness, fry twice: after the first fry for all batches, return the fries to the hot oil in batches for a second fry until fully crisp.
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After frying, immediately season with salt and pepper. Drizzle the fries generously with chimichurri and top with crumbled gorgonzola. Serve right away.
chimichurri
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Combine parsley, cilantro, oregano and garlic in a food processor and pulse until leaves are finely chopped. Add the red wine vinegar and pulse once. With the processor running, stream in the olive oil until just combined. Stir in salt, pepper and red pepper flakes to taste. Store chilled in an airtight container for up to a week.
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I appreciate you so much!
You totally deserve these.