Dirty Fries
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 528
- Total Fat
- 33
- Saturated Fat
- 16
- Carbohydrates
- 36
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 24
- Cholesterol
- 71
- Sodium
- 1003
- Total: 25 min
- Active: 15 min
Ingredients
One 28-ounce bag frozen crinkle cut french fries
1 tablespoon red wine vinegar
1 clove garlic, grated or minced
4 ounces fontina cheese, sliced
4 ounces provolone, sliced (about 6 slices)
8 ounces ciliegine or bocconcini mozzarella, drained
2 tablespoons Calabrian chile spread
3 plum tomatoes, seeded and finely diced
2 tablespoons extra-virgin olive oil
1/4 cup loosely packed fresh basil leaves, thinly sliced
Kosher salt and freshly ground black pepper
Directions
- Prepare the french fries according to the package instructions.
- Preheat the oven to 500 degrees F.
- In a small bowl, add the red wine vinegar and garlic and allow to steep while preparing the other ingredients.
- In a 12-inch oven-safe, nonstick skillet, add the fontina and provolone in even layers covering the bottom of the skillet, then top with the bocconcini. Dollop small spoonfuls of the Calabrian chile spread on top of the cheese. Bake until the cheese is melted and bubbling but not browned, 8 to 10 minutes.
- In a small bowl, add the tomatoes, reserved garlic and vinegar mixture, olive oil and basil. Toss gently and season with salt and pepper. Set aside.
- Arrange the hot french fries on a large platter and slide the cheese directly from the skillet over the top. Top with the tomato salad and serve immediately.