Saucy fries is the ultimate lazy, indulgent meal. Crispy oven-baked French fries topped with creamy mushroom sauce? Yes please!
You guys, today’s post is such a cheat. Technically this isn’t even really a recipe. But there’s a reason I’m sharing it with you today.
You see, this is my lazy food. The food I make on a Friday night when my family are asking me what’s for dinner and I have a) no inspiration and b) am actually craving junk food. And let’s be honest, fries topped with creamy sauce isn’t much better than junk food but at least I know what’s in it. The first night I made this, I was sure my kids would ask if this was it. Are we seriously just having fries with sauce on top? But they didn’t. In fact, we all freaking loved it. Loved it so much that it’s now become a regular weekend thing for us.
And listen, you can pretty much do whatever you want with this recipe. I’ve added left-over shredded chicken, bacon bits, cubes of ham, chunks of cheese. Pretty much anything goes. It’s like a lazier version of Canadian Poutine, honestly. If you don’t know what Poutine is, it’s a dish of french fries topped with cheese curds and a light brown gravy (Google’s definition). And although I’ve never tasted it, I can only imagine how damn delicious it must be. Like seriously, french fries and gravy? How can you go wrong? So even though my recipe isn’t anything like traditional Poutine, it was definitely inspired by it and let me tell you, it makes for a pretty fantastic dinner on a Friday night with a couple of cold beers and a Netflix marathon.
for the oven-baked fries
- 6 large potatoes sliced into 1cm wide chips/fries
- 3 tablespoons oil
- salt to taste
for the creamy mushroom sauce
- 500 g 2 punnets mushrooms, sliced
- 2 garlic cloves crushed
- 1 cup cream heavy/whipping
- 1 cup full cream milk mixed with 1 teaspoon corn flour corn starch
- juice of 1/2 lemon
- salt & pepper to taste
- chopped parsley to serve
- To make the fries, pre-heat the oven to 220°c.
- In a large bowl, toss the sliced potatoes and oil together then transfer to a greased baking tray.
- Ensure the potatoes are in an even layer, use more trays if necessary.
- Place the trays in the oven and allow to bake for 45 minutes - 1 hour, turning the fries halfway through, until the fries are golden brown and crisp. Remove from the oven and season with salt.
- To make the sauce, fry the mushrooms in 2 tablespoons of oil until golden brown then add the garlic and saute for 30 seconds. Add the cream and milk then allow to come to a gentle simmer.
- Cook the sauce for 10 minutes until thickened then season with lemon juice, salt and pepper.
- Serve the sauce over the fries and sprinkle with fresh parsley.