Top Rated French Fries Recipes

The small tub of French’s Crunchy Onion can immediately evoke memories of holiday dinners, passing the legendary green bean casserole dish around to eager eaters. But this beloved product is too flavorful to enjoy just once a year. Make everyday a holiday by featuring your main dish coated in the crunchy goodness.
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4.666665
French Fries
The potato stands as the most consumed vegetable in the United States, according to the FAO. Their versatility, nutrient-rich properties, and inexpensive nature makes this starchy snack one of the leading stars on our plates.When preparing potatoes, keep in mind the two categories: starchy (Idaho-type) and waxy (red bliss).  Since starchy potatoes separate and incorporate air when cooked, they are perfect for mashed potatoes, French fries, etc. Waxy potatoes on the other hand, remain intact when cooked, so they are great for soups and other dishes where whole potato pieces are desired. Since the potato and the deep-fryer are such great complements to each other, it is no wonder that the french fry is a staple item on menus throughout the country. From thick-cut steak fries to crispy shoestrings, everyone has their fry of choice, but no one can deny the classic light and airy interior and crispy golden crust of the classic fast-food fry.
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4.6
Copycat McDonald’s French Fries
After doing some serious research and development (and eating way too many french fries), we figured out a couple tricks to make the perfect copycat McDonald’s spuds. Beside the one secret you need to know for making the best french fries, McDonalds has a couple other surprises that set their potatoes apart from others.First, McDonald’s adds dextrose, which is just a fancy name for sugar, to their fries before they’re cooked. The added sugar caramelizes during the fry process which helps achieve that soft golden color that makes them so distinct. To do this at home, simply soak your cut potatoes (russets of course) in water mixed with a little corn syrup for 30 minutes. The other secret to McDonald’s perfectly tasty spuds is that they are flavored natural beef seasoning. A shortcut that we found yields a similar end product to the current version of the fries, but makes life much easier: adding some beef tallow (rendered beef fat) to the frying oil when cooking the potatoes for the second and final fry.
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4.5
skirt steak salad
This salad is topped with cherry tomatoes, avocado, and skirt steak, making it a protein powerhouse that's also packed with healthy fats and amazing flavor. The recipe comes courtesy of Novecento, an Argentinian restaurant with locations across the United States and in Mexico, Uruguay, and, you guessed it, Argentina.
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4.5
Marker92 Waterfront Bar & Bistro’s Short Rib Poutine
As The Westin Cape Coral’s general manager hails from Canada, he always asks the executive chef to make his favorite comfort dish from home: poutine. Warm up this winter with Marker92’s Short Rib Poutine, a twist on the Canadian classic with succulent braised short ribs and a demi-glace sauce.
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4
This low-sodium recipe's secret is that it creates soy, teriyaki, and miso substitutes so that you get the true authentic flavors of the Asian ingredients.
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4
burger
The Daily Meal is spending football season getting favorite game-day and tailgating recipes from chef supporters of Taste of the NFL. This week chefs Mike Price and Joey Campanaro of Market Table in NYC are sharing their recipe for their signature Game Day Burger. A delicious burger is always the sign of a great tailgate, so fire up the grill.
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4
Easy Green Bean Casserole
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A holiday favorite tastes even better when you use savory Portobello mushroom soup. It adds fantastic flavor to this crunchy, creamy, and delicious side! This recipe comes from Campbell’s Kitchen.Click Here to See More Casserole Recipes
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3.666665
Thrice-Cooked Fries
Cooking these fries three times results in a perfectly cooked, fluffy interior and the crispiest, crunchiest exterior you could possibly imagine. Make these fries and you’ll never make them any other way! 
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3.5
Roast Chicken with French Fries
"Poulet frites!" I'd yell every time we went to a restaurant. My parents would look at the menu, discuss the different possibilities, and then decide to be adventuresome. I, on the other hand, always knew exactly what I wanted — delicious crisp chicken and a heaping mound of thin french fries, crunchy on the outside, soft on the inside, served with the rich, creamy mayonnaise that tasted nothing like home. — Sara Remington   Click here to see 101 Ways to Cook Chicken
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3
Make frozen fries better wit hthe addtion of a few simple ingredients. 
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3