Appetizer Main Dish

Forager Fries

  • Ready Time: 75min
    No Reviews
  • Prep Time: 20min
    Cook Time: 55min
  • Serves: 12
    Prep Method: Fried
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Recipe by: Potatoes USA

Crisp shoestring fries, topped with caramelized onions, sauteed mushrooms, and blue cheese fondue.


Caramelized Onions

  • 2.2 lbs. (1 kg) Yellow Onions, sliced thin
  • 2 tablespoons (30g) Unsalted Butter
  • 2 teaspoon (4g) Sea Salt

Sautéed Mushrooms

  • 1 lb. (453g) Cremini Mushrooms, sliced
  • 2 tablespoons (30g) Unsalted Butter
  • 1 teaspoon (4g) Sea Salt
  • ½ teaspoon (5ml) Truffle Oil or Truffle Butter

Blue Cheese Fondue

  • 3 tablespoons (45g) Unsalted Butter
  • 3 tablespoons (45g) All Purpose Flour
  • 2 cups (480ml) Half and Half
  • 2 teaspoons (8g) Sea Salt
  • 4 ounces (113g) Blue Cheese, crumbled

Shoestring Fries

  • 2.2 lbs. (1kg) Frozen Shoestring Fries
  • As Needed Vegetable Oil for Frying
  • 2 teaspoons (8g) Sea Salt
  • 2 teaspoons (8g) Freshly Ground Black Pepper

To Plate

  • 4 ounces (113g) Blue Cheese, crumbled

Prep Time: 20min | Cook Time: 55min

  1. To make the yogurt sauce, combine the yogurt, lemon juice, cumin, dill, mint, garlic, salt, and pepper.  Hold the sauce in the refrigerator until ready to use.
  2. To fry the fries, drop the fries into preheated 375 °F (190 °C) oil. Cook the fries for 4-6 minutes or until they are golden brown and crispy. Drain the fries and transfer them into a bowl, season the fries with the salt, garlic, and parsley then toss to combine.
  3. Arrange the fries on a plate, and garnish with the artichoke hearts, tomatoes, chickpeas, olives, and feta cheese.
  4. Spoon some of the lemon yogurt dressing over the fries and garnish with a lemon wedge if desired.  Serve immediately. Enjoy!


Vitamin C6mg


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