Chimichurri French Fries
Chimichurri French Fries are a special game day treat, and so easy to make. Chimichurri sauce is vibrant and flavorful, and makes a unique and tasty dip for french fries.
Ingredients
For the chimichurri sauce
- 1 cup loosely packed fresh flat leaf parsley , thick stems removed, roughly chopped
- 1 cup loosely packed fresh cilantro , thick stems removed, roughly chopped
- 2 tablespoons fresh marjoram or oregano leaves (or 2 teaspoons dried)
- 1 clove garlic , chopped
- 1/4 teaspoon smoked paprika (optional)
- 1/2 cup Bertolli Organic Extra Virgin Olive Oil
- 3 tablespoons red wine vinegar
- 1 teaspoon kosher salt
For the french fries
- 28 ounce bag frozen french fries (I use steak fries)
Instructions
For the chimichurri sauce
- Add all ingredients to a blender or food processor, and blend until the herbs are minced (just 30 seconds or so). Transfer to a bowl, cover, and let rest in the fridge for at least 4 hours (overnight is better) to let the flavors meld.
For the french fries
- Bake the french fries according to package directions on a large, rimmed sheet pan, flipping the fries halfway through. If a time range is given, aim for the upper end so the fries are nice and crispy. Remove from oven, and top the hot fries with a few grinds of black pepper, if desired. Note that one bag has, realistically, 6 to 8 servings. I've prepared two bags in the oven simultaneously using two sheet pans, switching racks and rotating the pans halfway through.
To serve
- Two suggestions:
- 1) Divide the chimichurri sauce into small dipping bowls and serve alongside individual portions of fries.
- 2) Arrange the fries on a large platter and spoon the chimichurri sauce over the fries. Serve immediately.
Notes
The chimichurri sauce will probably not solidify in the refrigerator because of the vinegar, but if it does, just let the container come up to room temp on the counter, or place the container in a bowl of warm water until it loosens, and then whisk.