If you like gravy over your fries, check out this spin using our New England Clam Chowder poured over top for an unexpected delight!
Ingredients:
- 4 large potatoes, cleaned and dried
- 1/4 cup canola or olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
- 1 cup clam chowder (liquid part only)
- 1 tablespoon fresh parsley, chopped
- 6 slices bacon, chopped (optional)
Instructions:
- Preheat oven to 450.
- Cut potatoes into thin matchsticks (think crispy diner fries). Toss potatoes with oil, garlic powder, onion powder, salt and pepper to taste in large bowl.
- Line two large baking sheets with foil and spray with nonstick cooking spray.
- Place potatoes on the baking sheets in a single layer - making sure potatoes don't touch.
- Bake for 25-30 minutes. Turn halfway through baking.
- While the fries are baking, cook bacon pieces in pan until crispy (if you choose to include). Drain on paper towel.
- Remove fries from the oven once the edges begin to brown and the fries start to crisp. Sprinkle with more salt and pepper if needed and place into serving bowl. Pour clam chowder over the fries. Sprinkle with bacon and garnish with chopped parsley.
Tip: Use the extra clams you strained out to add back to the reminder of the chowder to make it extra chunky and enjoy at a later time!
