Best Thai Fries Recipes

GRILLED RIB EYE STEAKS AND TOMATOES WITH MINT-THAI BASIL SLATHER AND 8 SPICED HOME FRIES

Steps:

• Prepare a hot, clean, oiled grill. In a saucepan, heat the oil on medium heat. Add the garlic and ginger and fry briefly. Add the herbs and zest. Pull off of the heat. Dissolve sugar with lemon juice and mix in mustard. Whisk in with herb mix. Season the steaks and tomatoes and grill on both sides, about 8 to 10 minutes, (tomatoes will take about 5 minutes). Slather the steak and tomatoes with the herb mixture frequently. Let steaks rest 5 minutes before serving.
• Prepare a fryer on medium-high heat. Drain potatoes well and pat dry. Blanch the potatoes in the oil until lightly colored. Set aside, un-seasoned, on paper towels. Mix all the spices and salt together. Raise the oil temperature to high and fry the potatoes again until golden, brown and delicious. Season with salt immediately.
• Note: There will be leftover seasoned salt. Store in air-tight container and use it on any grilled items.
• PLATING On large plates, lay a bed of salad. Place a mound of fries and lean steak against it. Garnish with tomato half and mint/basil sprigs.

THAI FRIES

Steps:

• Cut washed, unpeeled potatoes into french-fry shaped pieces.
• Mix together peanut oil, lime juice, fish sauce, peanut butter, salt, pepper, garlic, cayenne, coriander powder, cumin, and onion powder in a large ziplock bag or mixing bowl.
• Add cut potatoes and mix around, making sure potatoes are evenly coated.
• Allow to marinate in this mixture for 1 hour.
• Preheat oven to 400 degrees F.
• Line baking sheet with aluminum foil (this makes for easy clean-up later!); pour small amount of vegetable oil on foil and wipe around with paper towel.
• Spread potatoes in single layer on foil, without potatoes touching, if you can.
• Bake for 40-45 minutes, turning potatoes once or twice during cooking.

THAI INSPIRED SWEET POTATO FRIES

Steps:

• Preheat oven to 425°F.
• Combine oil, garlic, chili paste and soy sauce in a bowl. Add sweet potatoes and toss to coat.
• Spread single layer on baking sheet.
• Bake for 20 to 30 minutes, string once or twice to prevent burning and allow even cooking.

AROUND THE WORLD FRIES: THAI GLAZED CARROT FRIES

Steps:

• For the carrot fries: Position the oven racks to the middle and top positions and preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Combine the sweet chili sauce, sriracha, oil, tamarind paste, Thai seasoning and a pinch of salt in a large bowl. Put the carrots in the bowl and toss to coat. Transfer to the prepared baking sheet and roast on the middle rack until crisp-tender, 15 to 20 minutes.
• Turn the oven to broil and place the baking sheet on the top rack. Broil the carrots until brown spots appear and the ends become crispy, about 3 minutes.
• For the dipping sauce: Stir together the mayonnaise, lime zest and juice, sriracha, Thai seasoing and sweet chili sauce in a small bowl. Transfer to a small ramekin and top with 1 teaspoon of the chives.
• Transfer the glazed carrot fries to a platter and top with the bean sprouts, peanuts, remaining chives and cilantro. Serve immediately with the dipping sauce.

CHICKEN PAD THAI FRIES

Steps:

• Heat oven to 425ºF.
• Cover rimmed baking sheet with foil; spray with cooking spray. Spread GOLDEN CRINKLES onto prepared baking sheet.
• Bake 35 to 40 min. or until golden brown.
• Cover with cheese and chicken; bake 5 to 6 min. or until cheese is melted and chicken is heated through.
• Top with remaining ingredients.