Best 5 Smothered French Fries Recipes

Indulge in the savory symphony of flavors with Smothered French Fries, a culinary delight that elevates the classic fries experience to new heights. Originating from the vibrant streets of New Orleans, this iconic dish combines crispy fries, smothered in a rich, flavorful gravy, and topped with an array of tantalizing ingredients. From the classic Louisiana Smothered Fries to the indulgent Philly Cheesesteak Smothered Fries, each recipe promises a unique taste adventure. Get ready to embark on a culinary journey that will leave your taste buds craving more.

Let's cook with our recipes!

POUTINE (CANADIAN SMOTHERED FRIES)

Poutine (Canadian Smothered Fries) image

Poutine is a popular Canadian dish that will change the way you eat regular French fries. Instead of ketchup or fry sauce, these crispy fries are covered in cheese and beef gravy.

Provided by Erica Walker

Categories Appetizer

Time 25m

Number Of Ingredients 10

Ingredients

6 russett potatoes (cut into fries)
oil (for frying)
2 teaspoons seasoning salt
1 cup white cheese curds
1 1/2 cup gravy (leftover beef gravy is best, but you can also use the recipe below)
4 tablespoons butter
2 cups beef broth
1/4 cup flour
1 teaspoon onion powder
salt and pepper to taste

Steps:

Cut potatoes into fries and soak for at least 1 hour (or overnight in the fridge). Dry well with paper towels.
Heat oil in deep fryer or large skillet to 300 degrees. Fry fries in batches (try not to overcrowd) of about 5 minutes each to soften. Remove from oil and drain, increase oil temp to 400 degrees and fry again for 2-3 minutes or until golden brown and crispy on the outside.
Place fries on paper towels to drain excess oil. Season with salt and place on large plate or platter.
Sprinkle cheese curds evenly over fries and pour hot gravy over the top. Serve immediately.

Nutrition Facts : Calories 315 kcal, Carbohydrate 34 g, Protein 13 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 45 mg, Sodium 1552 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving

SUNNY'S EASY SMOTHERED FRENCH ONION CHICKEN THIGHS

Sunny's Easy Smothered French Onion Chicken Thighs image

Provided by Sunny Anderson

Categories main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 21

Ingredients

1 cup all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon hot Hungarian paprika
Kosher salt and freshly ground black pepper
8 boneless, skinless chicken thighs
4 tablespoons olive oil
3 tablespoons salted butter
3 tablespoons all-purpose flour
2 Vidalia onions, halved and thinly sliced
1 tablespoon Dijon
1 tablespoon chopped fresh thyme
1 teaspoon hot Hungarian paprika
2 cloves garlic, minced or grated on a rasp 3 cups beef stock
Kosher salt and freshly ground black pepper
Serving suggestions: cooked white rice or Sunny's Garlic Red Bliss Mash, recipe follows
3 pounds red bliss potatoes
4 cloves garlic
Kosher salt and freshly ground black pepper
3 tablespoons butter, at room temperature
1/2 to 1 cup heavy cream, at room temperature

Steps:

For the chicken: Add the flour, garlic powder, onion powder, paprika, a nice pinch of salt and a few grinds of pepper to a medium bowl. Stir to distribute. Add the chicken thighs and toss to coat. Let sit in the bowl.
For the gravy: Add the butter and flour to a saucepan over medium-low heat. Stir together with a wooden spoon and cook, stirring, until a deep brown color but not burning, about 6 minutes. Add the onions, Dijon, thyme, paprika and garlic and stir to coat. Slowly add the stock and stir. Raise the heat to a simmer and cook until thickened like gravy. Season with salt and pepper. Keep warm.
Add the oil to a large pan over medium-high heat. When it begins to swirl, shake the excess flour off the chicken and add to the pan. Sear on both sides, 6 to 8 minutes per side, then place in the gravy and simmer, covered, to complete cooking, 15 to 20 minutes. Serve over rice or mashed potatoes.
Cover potatoes and garlic with water by 1 inch in a large pot. Bring to a boil, add salt and simmer until tender, about 15 minutes. Drain well.
Put the potatoes and garlic back in the pot and cook over low heat to evaporate the rest of the water. Mash in the butter with a potato masher. Add the heavy cream in stages until the desired consistency is reached. Season with salt and pepper.

SMOTHERED FRENCH FRIES

SMOTHERED FRENCH FRIES image

This is truly decadent junk food at its finest. Just imagine a loaded baked potato and change that to fries. This is what you get. Everything you can possibly imagine all loaded onto your fries. This baby serves six people! Recipe & photo: Kraft.com

Provided by Ellen Bales @Starwriter

Categories Potatoes

Number Of Ingredients 8

Ingredients

1 pound(s) frozen french fried potatoes
1/4 cup(s) sour cream
1/4 cup(s) kraft classic ranch dressing
2 clove(s) garlic, minced
1/4 cup(s) crumbled blue cheese
4 slice(s) center cut bacon, cooked, crumbled
2 - green onions, sliced
- salt to taste

Steps:

Prepare french fries as directed on package.
In a small bowl, mix sour cream, dressing, and garlic until blended.
Place cooked french fries on platter, salt to taste if desired. Top with sour cream mixture, cheese, bacon and onions. Serve immediately.

SOUTHERN DISCO FRIES

Southern Disco Fries image

Provided by Trisha Yearwood

Categories side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

One 28-ounce bag frozen French fries
4 tablespoons unsalted butter
One 3-ounce package sliced country ham, cut into 1/2-inch dice
1/4 cup all-purpose flour
2 cups chicken stock
1 tablespoon coarse-ground Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon freshly cracked black pepper
2 green onions, sliced
One 12-ounce container evaporated milk
One 8-ounce block white Cheddar cheese, shredded
1 cup shredded mozzarella cheese
2 tablespoons cornstarch

Steps:

For the fries: Prepare the French fries according to the package instructions.
For the country ham gravy: Place a large saute pan over medium-high heat. Add the butter and ham. Cook, stirring frequently until the ham is crispy and the butter just starts to brown, 6 to 8 minutes. Use a slotted spoon to remove the ham to a paper towel-lined plate.
Add the flour to the pan and whisk to form a smooth paste. Continue to whisk while pouring in the stock. Bring to a simmer and cook until thick enough to coat the back of a spoon, about 5 minutes. Whisk in the mustard, lemon juice and black pepper. Set aside in a warm area, until ready to serve.
For the white cheese sauce: Pour the milk into a small saucepot over medium heat and bring to a simmer. Add the Cheddar, mozzarella and cornstarch and whisk until the cheese melts and a thick sauce is formed, about 3 minutes. The sauce will thicken more as it cools.
Spread the fries onto a large serving platter. Generously pour the gravy and cheese sauce over the fries. Sprinkle with the crispy country ham bits and green onion. Serve with lots of napkins.

FRENCH FRIES AND GRAVY

French Fries and Gravy image

Make and share this French Fries and Gravy recipe from Food.com.

Provided by JMDGamotia

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 potatoes
1 pinch salt
2 cups oil (for cooking)
1 cup water
3 tablespoons flour
3 tablespoons soy sauce
1 broth, cube
2 tablespoons butter
2 teaspoons black pepper

Steps:

Wash, peel, and slice potatoes into 2-cm thick strips.
Fry until the potatoes are crisp.
Sprinkle with salt.
Add water to the pan, then mix with 3 tablespoons flour until thick.
Mix with butter, soy sauce, and 1 broth cube, stirring constantly.
Add black pepper while the gravy simmers.
Serve french fries with hot gravy.

Nutrition Facts : Calories 1171.9, Fat 115.1, SaturatedFat 17.9, Cholesterol 15.4, Sodium 1008.1, Carbohydrate 34.1, Fiber 4.1, Sugar 1.6, Protein 5.6

Tips:

Choose the right potatoes: Russet potatoes are the best choice for smothered fries because they are starchy and hold their shape well. Avoid waxy potatoes like Yukon Gold or red potatoes, as they will not crisp up as well.
Cut the potatoes evenly: This will help them cook evenly. If you have a mandoline, use it to slice the potatoes into ½-inch thick slices. If you don't have a mandoline, you can use a sharp knife to cut the potatoes into even slices.
Soak the potatoes in water: This will help remove excess starch and prevent the fries from sticking together. Soak the potatoes in cold water for at least 30 minutes, or up to overnight.
Dry the potatoes thoroughly: Before frying the potatoes, make sure they are completely dry. This will help them crisp up and prevent them from steaming.
Use a well-seasoned cast iron skillet: A cast iron skillet is the best choice for smothered fries because it retains heat well and evenly. If you don't have a cast iron skillet, you can use a large nonstick skillet.
Don't overcrowd the skillet: When frying the potatoes, don't overcrowd the skillet. This will prevent them from cooking evenly. Cook the potatoes in batches if necessary.
Season the fries generously: Once the potatoes are cooked, season them generously with salt, pepper, and other seasonings of your choice. You can also add a sprinkle of grated Parmesan cheese or crumbled bacon.
Serve the fries immediately: Smothered fries are best served immediately, while they are still hot and crispy. You can serve them with your favorite dipping sauce, such as ketchup, mayonnaise, or ranch dressing.

Conclusion:

Smothered fries are a delicious and easy-to-make side dish that can be enjoyed by people of all ages. They are perfect for parties, potlucks, and family gatherings. Follow these tips to make the best smothered fries possible.