Fries before lies?!
These are the best fries you can make at home—crispy, bright with chimichurri, and finished with tangy gorgonzola.
No gooey cheese sauce here, just bold flavor. No lies.
Maybe I’m a little dramatic. I posted a picture of these on Instagram one Monday and felt like I’d broken a rule—Mondays are supposed to be salads with grilled chicken, right?
But sometimes rules are meant to be ignored.
The Instagram photo was a bit misleading—these look like sweet potato fries, but they’re actually russets. I love sweet potato fries, but getting them perfectly crisp often means a long soak and lots of fuss. I wasn’t in the mood for that, so I stuck with russets and a simpler fry method that gives excellent crunch without the soak drama.
Soggy sweet potato fries are one of the world’s greatest culinary crimes. If I want a different texture, I might batter and deep fry them—but for now, I’ll stick to the crisp russet approach.
Let’s talk chimichurri.
I’ve long loved a cilantro-forward chimichurri—parsley has its place, but I’m a cilantro person. If cilantro tastes like soap to you, use parsley instead; the sauce will still be fantastic. My craving started after slathering roasted potatoes with chimichurri at a lunch out, and I couldn’t stop dreaming about dipping fries into that bright, herby sauce.
To finish the fries I crumble gorgonzola over the chimichurri-drizzled potatoes. You can substitute feta or goat cheese if you prefer—use whatever cheese you love. The salty, creamy crumble pairs perfectly with the tangy herb sauce and crisp fries.
Never eat fries you don’t love. Life’s too short for mediocre fries.
I’m sharing these now because my annual football food roundup is coming soon, and these chimichurri fries are my slightly fancy, grown-up take on an indulgent party side. They’re perfect for entertaining, tailgates, or an elevated snack night.
As summer winds down, you might have an abundance of fresh herbs. Chimichurri is a great way to use them—you can also freeze herbs or make pesto, but chimichurri poured over fries is a brilliantly simple option.
They’re fries’ new best friend.
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 with enough vegetable oil for frying to 350°F (use a thermometer for accuracy). Fry the potato slices in batches until golden, about 1–2 minutes depending on thickness. Drain on paper towels. For extra crispiness, fry a second time: once all potatoes have been fried once, return them to the hot oil in batches until crisp. Drain and season immediately with salt and pepper.
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Drizzle the fries liberally with chimichurri, sprinkle with crumbled gorgonzola and chopped cilantro, and serve right away.
Chimichurri
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Combine parsley, cilantro, oregano, and garlic in a food processor and pulse until the herbs are finely chopped. Add the red wine vinegar and pulse once more. With the processor running, stream in the olive oil until mostly combined. Stir in salt, pepper, and red pepper flakes to taste. Store tightly sealed in the refrigerator for up to a week.
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I appreciate you so much!
You totally deserve these.