National French Fries Day is today, and we’re celebrating this delicious day at Kathey Jo’s by eating fries! French fries are believed to have originated in Belgium in the 17th century. Fried potatoes were substituted in the Belgium diet in winter months, when fish were not available to fry. French fries are the most popular fast food item in America. Due to their wild popularity, you can enjoy eating French fries anywhere in the world. French fries can be fried, or baked. Depending on where you are, you can eat them with bacon, butter, cheese, gravy, ketchup, mayonnaise, salt, sugar, or vinegar. Too many options? Let Kathey Jo’s Kitchen give you a couple of ideas.
Breakfast Poutine
Ingredients
- 1 bag frozen fries, baked according to package instructions
- 1 ½ c. shredded Cheddar
- 1/3 lb. breakfast sausage, casings removed
- 2 tbsp. all-purpose flour
- 1 c. whole milk
- kosher salt
- Freshly ground black pepper
- Pinch of cayenne pepper
- 1 tbsp. olive oil
- 4 large eggs
- chives, for garnish
Directions
- Preheat oven to 350°. In a large ovenproof skillet, add about a third of the French fries in a single layer. Top with about a third of the cheese. Repeat twice more with remaining fries and cheese.
- Bake until the cheese is melty, and the fries have crisped up even more, 12 to 15 minutes.
- Make gravy: Cook sausage in a medium skillet over medium heat until browned all over. Sprinkle flour over the sausage and cook 1 minute. Pour over milk and bring mixture to a boil. Reduce heat and simmer until very thick, about 5 minutes. Season with salt, pepper and cayenne. Remove from heat.
- Fry eggs: In a large skillet (preferably cast-iron) over medium heat, heat olive oil. Crack eggs into pan, spreading them apart as far as possible, then pour about 2 teaspoons of water around the eggs. Cover skillet with a large, tight-fitting lid and cook until the whites are set, 3 to 4 minutes.
- Arrange eggs over the cheesy French fries, then drizzle with gravy and garnish with chives. Serve warm.
Oven Fries with Herbs and Pecorino
Ingredients
- 2 large baking potatoes
- ¼ c. extra-virgin olive oil
- 1 large garlic clove
- 1 tsp. minced sage
- 1 tsp. minced rosemary
- ¼ c. freshly grated Pecorino Romano cheese
- salt
- Freshly ground pepper
Directions
- Preheat the oven to 425 degrees F. In a large bowl, toss the potato sticks with the olive oil until evenly coated.
- Spread the potato sticks on a rimmed baking sheet in a single layer and bake in the upper third of the oven, turning once or twice with a spatula, until they are golden and crispy, about 30 minutes.
- Sprinkle the minced garlic and herbs over the fries and toss well. Roast for about 5 minutes longer, until the herbs are fragrant, and the garlic is lightly browned.
- Transfer the fries to a large bowl and toss with the grated Pecorino Romano. Season with salt and pepper and serve.
