[1] Loaded bacon cheese fries are easy to make (both photos © Idaho Potato Commission).

[2] A Greek salad with Greek-seasoned fries (oregano, thyme, garlic). Here’s the recipe.

[3] Grown In Idaho frozen crinkle-cut fries (photo © Coltrane’s).

July 13th, National French Fry Day: The very name suggests that, no matter how hard you’ve been trying to avoid fried foods, you deserve a serving of crisp fries today—like the Loaded Bacon Cheese Fries recipe below.

The good news: This recipe is for baked French fries (photo #1). No added fat!

They’re just as delicious, and so much easier to make. You don’t even have to peel potatoes: The recipe uses frozen Grown In Idaho crinkle-cut fries (photo #3). (and if you haven’t tried them, you’ll be pleasantly surprised).

You might as well double the recipe for these Loaded Bacon Cheese Fries, because the first batch will be devoured in minutes!

If it sounds familiar, this recipe is featured in the Idaho Potato Commission’s Big Idaho Potato Truck television commercial, and folks across the country have been clamoring for the recipe.

You can even use them to top a green salad. If it sounds strange, check this out (photo #2).

Does eating fries on a salad make them guilt-free?

> 16 more French fry recipes.

> The history of French fries.
 
 
RECIPE: LOADED BACON CHEESE FRIES

 
Ingredients For 4 Servings

 
Preparation

1. HEAT the oven to 425°F. Grease a rimmed baking sheet or large cast-iron skillet with cooking spray.

2. SPREAD out the crinkle-cut fries in an even layer on the prepared baking sheet.

3. BAKE for 25 to 30 minutes, until crispy and golden brown. Then sprinkle the fries evenly with cheese. Bake for 3 to 5 minutes until the cheese is melted.

4. REMOVE from the oven and sprinkle with the bacon. Drizzle with the sour cream or ranch dressing, then sprinkle with the sliced scallions.

5. SERVE immediately with ketchup on the side.
 
 
> Beyond salads: More ways to use ranch dressing.