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Fries Around The World

Fries Around the World

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American Chili Cheese Fries

American Chili Cheese Fries

Servings: 12

INGREDIENTS

3 tablespoons oil

1 pound ground beef

1 tablespoon kosher salt, plus more to taste

1 teaspoon black pepper

1 tablespoon ground cumin

1 tablespoon chili powder

1 tablespoon smoked paprika

1 teaspoon cayenne

1 large yellow onion, chopped

1 red bell pepper, seeded and chopped

6 cloves garlic, minced

2 chipotle peppers in adobo, chopped

12 ounces tomato paste

1 12-ounce can of chopped tomatoes

2 cups beef broth

1 15-ounce can of black beans, drained and rinsed

1 15-ounce can of red kidney beans, drained and rinsed

1 pound cooked French fries, hot

Shredded cheddar cheese, for serving

Sour cream, for serving

Sliced green onion, for serving

PREPARATION

Heat the oil in a large pot over medium-high heat. Add the beef and stir to break up. Season with the salt, pepper, cumin, chili powder, paprika, and cayenne. Stir and cook until deep brown in color, 10-15 minutes.

Add the onion, bell pepper, garlic, chipotles, and a pinch of salt. Cook until the vegetables are softened, about 10 minutes.

Add the tomato paste and cook until it darkens, becomes aromatic, and starts sticking to the bottom of the pan, 10 minutes.

Add the chopped tomatoes, beef broth, black beans, and kidney beans. Stir to incorporate, then bring to a boil. Cover, reduce the heat to low, and simmer for at least 30 minutes or up to 2 hours.

Ladle the chili over the fries and top with cheddar cheese, sour cream, and green onions.

Enjoy!

Lebanese Batata Maqlieh

Lebanese Batata Maqlieh

Servings: 4

INGREDIENTS

Garlic Sauce

1 cup garlic cloves, peeled

½ tablespoon sea salt

1 cup extra-virgin olive oil

4 tablespoons lemon juice

1 pound cooked French fries, hot

Chopped fresh parsley, for garnish

PREPARATION

Make the garlic sauce: Add the garlic and salt to a food processor and process until completely smooth, scraping down the sides of the bowl as needed.

With the processor running, slowly pour in ½ cup of olive oil and continue to process until smooth and creamy. The mixture should begin to thicken as the oil emulsifies with the garlic.

Pour in 2 tablespoons of lemon juice, while continuing to process, so that the lemon juice incorporates completely and the mixture does not separate.

Add the remaining ½ cup olive oil and 2 tablespoons lemon juice and process until very smooth. Transfer the sauce to a small bowl.

Serve the fries with the garlic sauce and sprinkle with parsley.

Enjoy!

Inspired by: https://www.google.com/url?q=https://books.google.com/books?id%3DMARpDQAAQBAJ%26pg%3DPT167%26lpg%3DPT167%26dq%3DBatata%2BMaqlieh%26source%3Dbl%26ots%3Dl051May41i%26sig%3DAguU6mMnPS-MDottmDtegTThs3o%26hl%3Den%26sa%3DX%26ved%3D0ahUKEwiIofiL9e_bAhUJBHwKHeA4CvIQ6AEISDAD%23v%3Donepage%26q%3DBatata%2520Maqlieh%26f%3Dfalse&sa=D&ust=1533076448391000&usg=AFQjCNHei9v05ckJJh7uUUw6LsAF_61wFg

Peruvian Lomo Saltado

Peruvian Lomo Saltado

Servings: 4-6

INGREDIENTS

2 tablespoons vegetable oil, divided

1 pound sirloin steak, cut into strips

Salt, to taste

Black pepper, to taste

½ red onion, sliced

1 medium tomato, sliced

2 cloves garlic, minced

1 tablespoon aji amarillo paste

2 tablespoons soy sauce

1 tablespoon white vinegar

1 tablespoons chopped fresh cilantro

1 pound cooked French fries, hot

Cooked white rice, for serving (optional)

PREPARATION

Heat 1 tablespoon of oil in a large pan over high heat. Add the steak, season with salt and pepper, and cook until browned, 5-6 minutes. Remove from the pan.

Heat the remaining tablespoon of oil in the same pan, then add the red onion and cook for about 5 minutes, until softened and browned. Add the tomato, garlic, and aji amarillo paste, and cook for another 5-7 minutes, until the tomatoes have released some of their juices, but are still intact.

Add the soy sauce and vinegar and stir to combine, let cook for 1 minute.

Add the steak, fries, and cilantro. Toss gently to coat the fries in the sauce.

Serve with rice, if desired.

Enjoy!

Inspired By:

https://www.196flavors.com/peru-lomo-saltado/

https://www.foodandwine.com/recipes/peruvian-steak-and-potato-stir-fry

Korean Tornado Potatoes

Korean Tornado Potatoes

Servings: 4

INGREDIENTS

½ cup grated Parmesan cheese

1 teaspoon Korean red pepper

1 tablespoon sugar

1 Korean ramen seasoning packet

4 Yukon Gold potatoes

Canola oil, for frying

Salt, to taste

Special Equipment

Long wooden skewers

PREPARATION

In a small bowl, mix together the Parmesan cheese, Korean red pepper, sugar, and ramen seasoning.

Cut the potatoes into ribboned curls using the ribbon blade on a spiralizer. If you don’t have a spiralizer, insert a skewer into each potato and, working in a spiral motion, cut in the opposite direction you are turning the skewered potato, making a thin, even spiral all the way down the potato. A spiralizer is recommended.

Gather the potato curls together, then wrap each curl around a wooden skewer, spacing out the potato evenly. Set aside to dry for 5 minutes.

Heat the canola oil in a deep pot until it reaches 350ºF (180ºC).

Fry the potatoes until golden brown, 3-5 minutes, then drain on a paper towel-lined baking sheet.

While the tornado potatoes are still hot, season with salt and sprinkle with the cheese mixture.

Enjoy immediately while crisp!

Inspired By: https://tasty.co/recipe/tornado-potato

Kenyan Masala Chips

Kenyan Masala Chips

Servings: 4

INGREDIENTS

2 tablespoons vegetable oil

¼ medium red onion, finely chopped

1 medium tomato, diced

1 serrano chili, seeded and finely chopped

2 cloves garlic, minced

1½ teaspoons garam masala

¼ teaspoon turmeric

½ teaspoon ground cumin

1 teaspoon lemon juice

2 tablespoons finely chopped cilantro

1 pound cooked French fries, hot

Salt, to taste

PREPARATION

Heat the oil in a large pan over medium-high heat, then add the red onion and cook for 5 minutes, until browned.

Add the tomato, serrano, and garlic. Stir well, cover, and cook for 5 minutes, until the tomatoes have softened.

Add the garam masala, turmeric, and cumin. Stir, reduce the heat to medium, and cook for another 10 minutes, or until the sauce clings to the potatoes and they soften slightly.

Stir in the lemon juice and cilantro, then add the fries and toss well to coat. Serve immediately.

Enjoy!

Inspired By:

https://www.youtube.com/watch?v=lVIShHPpLeo&t=38s

German Bratkartoffeln

German Bratkartoffeln

Servings: 4

INGREDIENTS

1 cup, diced bacon

½ cup diced yellow onion

½ cup vegetable oil

3 Yukon Gold potatoes, boiled whole until just tender and cut into quarters

1 teaspoon salt

½ teaspoon pepper

2 tablespoons chopped fresh parsley

PREPARATION

Sauté the bacon in a large pan over medium heat until golden brown, about 10 minutes. Remove the bacon from the pan with a slotted spoon, leaving as much grease as possible in the pan, and set aside to drain on paper towels.

In the pan with the bacon fat, sauté the onions until translucent, for about 5 minutes.

Remove the onions from the pan, leaving behind any remaining bacon fat.

Add the vegetable oil to the bacon fat and heat over medium-high heat.

Add the potatoes to the pan. Season with salt and pepper and sauté the potatoes until they begin to get a golden crust, 15-20 minutes.

Return the bacon and cooked onions to the pan and toss gently with the potatoes. Sauté for another 5 minutes, until everything is heated through and golden brown.

Transfer to a serving bowl and garnish with parsley.

Enjoy!

Inspired by: http://germanculture.com.ua/main-dishes/german-style-fried-potatoes-bratkartoffeln/