Smoky Chipotle Parmesan French Fries are a scrumptious snack, appetizer or side. They’re subtly spicy, wonderfully smoky, and are crisped to perfection with cheese. Amazon affiliate links are for your convenience. As an Amazon Associate I earn from qualifying purchases at no additional cost to you.
I made these Smoky Chipotle Parmesan French Fries on a whim. Turns out it was the best whim ever.
I was craving French fries — not just any French fries, though. I was craving spicy, cheesy fries, that would be soft and mild on the inside, and golden and crispy on the outside. (Really, that’s how every good French fry should be!)
One of my absolute favorite flavors in the world (right up there with Nutella and mangoes) is Chipotle Peppers in Adobo Sauce. Spicy, smoky, and oh-so-yummy! I tend to add them to all sorts of delicious, savory recipes.
This french fry recipe is so flavorful that you really don’t need to dip them in anything. But if you can’t imagine eating fries without a sauce, they’re fabulous with something cool and refreshing, like Raita.
Raita is an Indian yogurt sauce, usually made with cucumber. My friend Amee of Rabbit Food Rocks makes a Pomegranate-Squash Raita that is so interesting and delicious — it would be lovely with the heat of the fries.
Here are a couple of recipes that were derived specifically from these Smoky Chipotle Parmesan French Fries:
French Fry Frittata with Chipotle Chorizo Sauce
Just imagine all of the flavors of the French fries, mixed into soft eggs with fresh herbs and tomatoes.
Roasted Pepper Potato Soup
Comfort in a bowl. This soup is rich, creamy and has the best garnish in the world: Smoky Chipotle Parmesan French Fries!
I suggest you make a double batch, as there never seem to be enough.
So clearly, I think you’ll love these Smoky Chipotle Parmesan French Fries.
Subtly spicy, wonderfully smoky, and crisped to perfection with cheese, these fries are a knock out!
- 3 1/2 tablespoons olive oil
- 1 tablespoon chipotle peppers in adobo sauce, finely chopped
- 2 tablespoons Parmesan cheese, finely grated
- 1 teaspoon smoked paprika
- 1/2 teaspoon lemon juice
- 1 1/2 teaspoons sea salt
- 1 1/3 pounds Idaho Russet Potatoes
Preheat the oven to 425 degrees F.
In a large mixing bowl, combine the oil with the chipotles, Parmesan, paprika, lemon juice and salt, and set it aside.
Peel, wash, and dry the potatoes. Then, cut them into french fry-sized pieces, about 1/4-inch sticks. Add the potatoes to the bowl with the chipotle mixture and toss them until they're completely coated.
Spread the sauced potato sticks on a baking sheet in a single layer, and place them in the preheated oven for approximately 45 minutes, or until both sides are golden brown and crispy. They should be flipped about half way through the cooking process, with a flat-bottomed metal spatula. Leave them on the baking sheet to cool.
Exactly what are chipotle peppers in adobo sauce? Well, they're smoked jalapeño chiles that are canned in a sauce that typically contains tomato puree, paprika, salt, onions, oil, vinegar, garlic, bay leaves and oregano. And a little goes a long way. It's hot! For less heat, you can just use the sauce and for extra heat be sure you use one of the peppers, and keep a few seeds in there!
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