Today’s featured recipe: Carne Asada Fries (recipe and photos #1, #3, #6 © Idaho Potato Commission).
 Very popular: steak frites, steak with a side of fries (photo © LT Bar & Grill | Hackensack, New Jersey).
 Baked fries with bacon, cheddar and scallions. The recipe link is below.
 Trending: shoestring fries atop a burger (photo © Chef Eric Levine).
 Why do chefs love their fries in duck fat? The rich and elegant duck fat flavor adds a hint of delicious “duckiness.” The recipe link is below. (photo © Benjamin Zanatta | Unsplash).
 National Cook A Sweet Potato Day is February 22nd, but you can cook sweet potato fries today—shown here with a Green Goddess dip (photo © Good Eggs).
July 13th is National French Fries Day, a cause for celebration because it’s another reason to have fries—maybe for all three meals!
How many types of French fries have you had? Crinkle cut and curly fries, sure. But how about Bordwalk Fries? Carne Fries? Elvis Fries? Newfie Fries?
Check out the different French fries.
We’ve got 15 great French fry recipes below, from baked fries to spiced fries. But let’s start with the American version of Poutine:C Carne Asada Fries.
RECIPE: CARNE ASADA FRIES
Carne asada, which means “grilled steak” in Spanish, is a Mexican dish of grilled and sliced beef (skirt steak, sirloin steak, tenderloin steak, or rib steak).
It is usually cooked with a marinade and some searing to impart a charred flavor. Carne asada can be served as a main dish with rice and beans, or as an ingredient in other dishes.
It is popular as a filling for tacos or burritos.
This recipe was developed by Jonathan Melendez, food blogger from The Candid Appetite, for the Idaho Potato Commission, a source for great potato recipes.
You can save time by purchasing the salsa and guacamole.
1 pound Idaho® potatoes, peeled and cut into thin fries
Vegetable oil for frying
2 pounds flap steak or skirt steak
1 teaspoon salt
1 ½ teaspoons black pepper
1 ½ teaspoons granulated garlic
1 ½ teaspoons granulated onion
1 ½ teaspoons paprika
½ teaspoon dried oregano
1 tablespoon Worcestershire sauce
1 ½ cups sharp cheddar cheese, shredded
1 ½ cups Monterey jack cheese, shredded
2 tomatoes, diced
1 cup guacamole
¾ cup sour cream
Optional: ¼ cup sliced pickled jalapeños
Optional: ¼ cup crumbled queso fresco*
1. MAKE the fries. Heat a large pot (a Dutch oven is great here) over medium-high heat. Fill it a bit less than halfway with vegetable oil. Attach a deep fryer thermometer and heat the oil to 350°F.
2. PEEL the potatoes and cut into thin fries. Immediately place the fries into a bowl of cold water to prevent them from turning brown and to rinse away the excess starch. Drain the potatoes and dry them thoroughly with a clean kitchen towel. Make sure they’re completely dry; you don’t want any moisture in the oil.
3. FRY the potatoes in batches until light golden brown, about 3 to 5 minutes. Stir with a slotted spoon and transfer to a wire rack set over a baking sheet. Continue frying the rest of the fries.
4. HEAT the oil to 375°F and fry the potatoes a second time (in batches as well), until deep golden brown and crispy, about 1 to 2 minutes. Transfer back to the wire rack and sprinkle with salt to taste.
5. GRILL the steak. First, heat an outdoor grill or a stove top grill pan, over medium-high heat until hot.
6. COMBINE in a large bowl combine the flap steak with the salt, pepper, granulated garlic, onion, paprika, oregano and Worcestershire sauce. Mix until evenly seasoned. Cook the meat until charred on both sides, about 5 to 7 minutes. Transfer to a cutting board and allow to rest for a few minutes before chopping into cubes.
7. ASSEMBLE the fries on an oven-safe platter, baking sheet, or individual ramekins. Sprinkle with the shredded cheese and place in a 350°F oven for about 5 minutes to melt the cheese.
8. REMOVE from the oven, top with with the chopped carne asada, sour cream, guacamole, tomatoes, pickled jalapeños, cilantro and queso fresco, as desired. Serve right away.
*Substitute feta, goat cheese, paneer, queso blanco, ricotta salata, even farmer cheese.
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