This post is sponsored by the Idaho® Potato Commission in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
One last football recipe before the Big Game next week! Are you tired of me, and my love for football bites (more so than the actual game)? I think not, or you wouldn’t be here, excited for today’s recipe, would you?
Every year, we host a watch party at Casa de Crews for playoffs that lead up to the Big Game, and then the GAME itself. This year, we’re not doing all that. I feel like I am still recovering from the December that was three parties, in three weekends, and Jason is cramming for the bar exam. As much as I love our friends, I knew I needed a break from hosting, and am looking forward to staying in, munching on some football bites, and waiting to see those commercials, and the half-time show. And the game too…I guess.
Since it will be just Jason and I this year, I wanted something different. I finally caved and bought a nice veggie spiralizer. For years, I had a hand held one that worked for zucchini, but that was about it. Now that I have my new spiralizer, I want to noodle all the veggies.
And also MAKE EVERYTHING INTO FRIES! There are some crazy unique fries out there using my new tool, but at the end of the day, one cannot have Butternut Squash Fries, or Rutabaga Fries, or Jicama Fries…Nope. For the Big Game, you just have to do it right, with homemade potato curly fries! And homemade gouda cheese sauce, and bacon, should you feel so inclined.
You can make a batch of homemade french fries, and they’re actually pretty guilt-free on their own. But to be honest, I’m planning to smother my curly fries with some not so healthy ingredients, though I am balancing this dish by using Idaho® potatoes. Idaho® potatoes are a nutrient dense food; providing 45% of Vitamin C of our daily goals, and are an excellent source of Vitamin B6, and Potassium – that right there is a good balance for these loaded up curly fries.
But did you know Idaho® Russet potatoes consistently average high solids, season after season. If you’re like, “Nichole, what does that mean, and why do I care about high solids in a potato?”, I’ll tell you why: This means Idaho® potatoes are crispier, and fuller, and that fresh french-fried potatoes will shrink less, than Russets grown in other states #holla
I really do try and find ways to make my football bites healthy. I feel like this dish is a compromise, since our Idaho® potato curly fries will be baked, and our gouda cheese sauce will be homemade (p.s. homemade cheese sauces are insanely easy to make). The ingredients from a homemade cheese sauce vs. a store-bought one is a no brainer, you guys.
If you’re making these for the masses, I’d bake these fries on a baking sheet, and top everything on one sheet-pan. If you’re going small this year, you can transfer the fries to a skillet or plate, before loading up with yummy toppings.
Potatoes are a hearty and delicious ingredient, and I feel like one cannot watch football without some variation of a potato, right? Homemade chips with a dip bar would be SO fun if you’re hosting a watch-party this year. Or even a baked potato bar letting everyone top their baked ‘taters however they like. Maybe we should host another party this year #conflicted.
- 2 Russet Potatoes, peeled
- 2 tbsp olive oil
- 1 tsp garlic
- 1 tsp paprika
- salt and pepper, to taste
- 2 tbsp unsalted butter
- 2 tbsp flour
- 1 cup milk (2% suggested)
- 1 tsp garlic powder
- 1½ cups Gouda cheese, hand shredded (do not buy pre-shredded)
- salt and pepper to taste
- 4-5 bacon stripes, cooked
- 3-4 tbsp green onions
- jalapenos, if desired
- Preheat oven to 425F. Lay parchment paper on a baking sheet.
- Spiralize potatoes with tool of choice. Add raw curly fries to a bowl, and mix with olive oil, and spices. Coat well.
- Lay fries in a flat layer on baking sheet. May need 2 baking sheets, or need to bake in 2 batches. Cook for 10 minutes. Flip fries. and cook another 4-5 minutes. Remove from heat, and add salt and pepper. Allow to cool 2 minutes.
- To a medium saucepan, add butter on medium heat. Melt butter, and add in flour. Mix well with a whisk until combined. Gradually whisk in milk, and stir 4-5 minutes until milk has thickened. Remove pan from heat, and stir in cheese. Mix constantly until all cheese had melted into a sauce. Serve immediately.
- Layer your loaded fries with cheese, bacon, and any additional desired toppings - enjoy!
See what other potato-inspired recipes we’re sharing today, to help get your game day ready!
- Cajun Taters & Sausage by Cosmopolitan Cornbread
- Cheesy Bacon Potato Bite-Sized Snacks by Life Tastes Good
- Fingerling Potato Bacon Flatbread by Family Foodie
- Potato Football Candy by Shockingly Delicious
- Slow Cooker Buffalo Potato “Wings” by Food Done Light
- Healthier Mashed Potato Bowls by Cooking Chat
- Persian Lamb Stuffed Potato Cakes by Caroline’s Cooking
- Potato Salad Tortilla Bowls by Cindy’s Recipes and Writings
- Pulled Pork Potato Skins by Hezzi-D’s Books and Cooks
- Steak and Potato Pizza by Grumpy’s Honeybunch
- Buffalo Smashed Potatoes by A Mind “Full” Mom
- Cheesy Sausage Stuffed Red Potatoes by Serena Bakes Simply From Scratch
- Cuban Garlic Mojo Potato Salad by Go Epicurista
- Tempura Cheesy Potato Balls by Cricket’s Confections
- Best Potato Wedges by Moore or Less Cooking
- Buffalo Blue Cheese Potato Bites by Dizzy Busy and Hungry
- Loaded Curly Fries with Gouda Cheese Sauce by Casa de Crews
- Potato and Chive Mini Waffles by My Life Cookbook
- Potato Blue Cheese Tartlets by That Skinny Chick Can Bake
- Potato Nacho Stacks by The Wimpy Vegetarian
- Bacon Parmesan Potato Pavé Squares by Sunday Supper Movement
Giveaway: We will be giving away 10 pounds of Idaho Potatoes and a Copy of the Smashed, Mashed, Boiled, and Baked – Fried Too! Cookbook. “A celebration of potatoes in 75 irresistible recipes.” The winner will be selected during the Sunday Supper Facebook Live on 1/29/17 at 4pm, EST. Family Foodie will be making some delicious Potato Chorizo Bites!
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