French Fry Board
Seven kinds of oven-crisp frozen fries piled on one board with Heluva Good! ranch dip, garlic aioli, ketchup and blue cheese for dunking. Easy, fun and ready in about an hour.
Equipment
- Rimmed half sheet pans
- Parchment paper
- Large wooden serving board
- Small bowls for dips
Ingredients
For the Fries
- 8 oz frozen shoestring French fries
- 8 oz frozen crinkle-cut fries
- 8 oz frozen waffle fries
- 8 oz frozen curly fries
- 8 oz frozen potato wedges
- 8 oz frozen sweet potato fries
- 8 oz frozen tater tots
For the Dips and Finish
- 1 container Heluva Good! Buttermilk Ranch Dip 12 oz
- ½ cup ketchup
- ½ cup garlic aioli
- ½ cup blue cheese dressing
- flaky sea salt to taste
- 1 tbsp chopped fresh parsley optional, for garnish
Instructions
- Heat the oven. Preheat the oven to 425°F (220°C) with racks in the upper and lower thirds. Most frozen fries bake at this temperature, but check each bag and follow its directions.
- Line the pans. Line three or four rimmed half sheet pans with parchment paper. Spread each type of fry in a single layer with a little space between the pieces, since crowded fries steam instead of crisp.
- Bake the slow fries first. Potato wedges and tater tots usually take the longest, about 25 to 30 minutes, so bake them in the first round. Flip them halfway through.
- Bake the second round. Bake the shoestring, crinkle-cut, waffle, curly and sweet potato fries next, about 15 to 22 minutes depending on the package, flipping halfway. Slide the first round back onto the bottom rack for the last 3 to 5 minutes so everything comes out hot together.
- Set out the dips. While the second round bakes, open the Heluva Good! dip and spoon the ketchup, garlic aioli and blue cheese dressing into small bowls. Place the dips on your board first so the fries can build around them.
- Build the board. Pile each type of fry into its own section around the dips, alternating colors and shapes so the sweet potato and curly fries break up the gold. Season everything with flaky sea salt while it is still hot.
- Serve right away. Scatter the parsley over the top, if using, and serve immediately. Hot and fresh is the key to a great fry board, so set it on a warming tray if guests will be grazing for a while.
Notes
Crispy fries: Give every pan space and flip halfway. If a batch softens while it waits, return it to a 425°F oven for 3 to 5 minutes.
Air fryer option: Cook one fry type at a time at 400°F for 10 to 15 minutes, shaking the basket halfway. It frees up the oven when you are feeding a crowd.
Cutting your own: Cut 2 pounds of russet potatoes into ½-inch sticks, soak in cold water for 30 minutes, dry them well, toss with 2 tablespoons of oil and bake at 425°F for 30 to 35 minutes, flipping halfway.
How much to make: Plan on about 7 ounces of fries per guest when the board is the main snack.
Nutrition per serving (estimated): 631 kcal · 38g fat (9g saturated) · 55g carbohydrates · 5g fiber · 9g sugar · 7g protein · 1,425mg sodium · 38mg cholesterol. Calculated from the ingredients listed; treat as an estimate.