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Recipe

Lamb Weston Loaded Fries Recipes

Lamb Weston’s experts have crafted many delicious and easy sharable recipes using their line of french fries and potato puffs. Here are some of our favorites that feature Lamb Weston items we stock:

Mexi-Cheese Lava Fry Tower

Let the nacho cheese flow on stacked straight cut fries for some sharing fun.

Ingredients

  • 8-10 oz. Colossal Crisp® 3/8 Regular Cut Fries (C0057)
  • 5 oz. nacho cheese sauce, warmed
  • 0.25-0.50 oz. nacho spice mix
  • 1 oz. red onion, small diced
  • 2 oz. tomato, small diced
  • 1 avocado, small diced
  • 1-2 small jalapeños, sliced

Directions

  1. Prepare the Colossal Crisp® 3/8 Regular Cut Fries, per manufacturer’s directions.
  2. Toss fries in nacho spice mix.
  3. Build a layered tower of fries adding onions, tomatoes and jalapenos between layers. Once tower is complete, drizzle the warmed cheese over the top. For some fun, drizzle the cheese tableside.

Tips:

Further customize the nacho ingredients. Or, try the recipe using Stealth Fries® 3/8 Regular Cut Skin-On Fries (S19)

 

Cheesy Au Gratin Puffs Pyramid

Puffs are the perfect way to serve up and share the classic cheesy comfort food goodness of au gratin potatoes.

Ingredients

  • 10 oz. Lamb’s Supreme® Tater Puffs® (H30)
  • Garnish with parsley, chopped

Cheese Sauce

  • 1.5 oz. butter
  • 1.5 oz. flour
  • 2.5 cups whole milk
  • 3 cups shredded cheddar cheese
  • Salt & pepper to taste

Directions

Cheese Sauce

  1. Melt the butter and stir in flour until combined in a medium pan.
  2. Slowly stir in the milk and continue stirring until the mixture is thick (3-5 mins).
  3. Season then adding the cheese, stirring until melted. Hold the cheese sauce warm for service.

Plate Assembly

  1. Prepare the Lamb’s Supreme® Tater Puffs®, per manufacturer’s directions.
  2. Build a pyramid of the Puffs in a monkey dish and pour on cheese sauce. Top with cheese and place in salamander until the cheese is melted.

Tips:

Try the recipe using the Lamb’s Supreme® Tater Puffs® Seashore-Style® (A0035)

Cheesy Italian Truffle Puffs

Take delicious to the next level with Lamb Weston Seashore Puffs topped with grated Parmesan, Asiago and Romano cheeses, and finished with truffle oil and Italian herbs.

Ingredients

  • 6 oz. Lamb’s Supreme® Tater Puffs® Seashore-Style® (A0035)
  • 1 oz. parmesan cheese, grated
  • 1 oz. romano cheese, grated
  • 1 oz. asiago cheese, grated
  • Drizzle of white truffle oil
  • 0.25 oz. fresh oregano, rough chopped
  • 0.25 oz. fresh basil, rough chopped

Directions

  1. Mix equal parts of shredded cheeses together and keep cold on station.
  2. Prepare Lamb Supreme® Tater Puffs® Seashore-Style® (A0035) to manufacturer directions for each order.
  3. Place hot Puffs in skillet pan, top with 3 oz. of the cheese blend and place under a salamander oven, until cheese melts.
  4. Once cheese starts to melt, remove pan and drizzle with oil and herbs to serve. Make sure to pull the pan from the salamander oven while the tots are golden brown.

Pizza Joint Fries

Ingredients

  • 8 oz. Stealth® Skin-On Straight Cut Fries (S12)
  • 4 oz. marinara
  • 2 oz. of shredded Mozzarella cheese
  • 2 Tbsp. chopped black olives
  • 1/4 cup diced tomatoes
  • 1/4 cup sliced red onion
  • 2 Tbsp. garlic Parmesan ranch sauce

Garlic Parmesan Ranch Sauce

  • 12 oz. ranch dressing
  • 1 tsp. garlic powder
  • 3 tsp. finely grated Parmesan cheese

Yield: 12 servings

Directions

  1. 8 oz. skin-on Stealth® Fries cooked according to package directions.
  2. Place fries on plate.
  3. Place 4 oz. warm marinara sauce on top of fries.
  4. Sprinkle with 2 oz. of shredded mozzarella cheese.
  5. Melt cheese under salamander.
  6. Sprinkle with 2 Tbsp. chopped black olives, 1/4 cup diced tomatoes and 1/4 cup sliced red onion.
  7. Drizzle with 2 Tbsp. garlic Parmesan ranch sauce and garnish with fresh basil.

Garlic Parmesan Ranch Sauce

  1. Combine all ingredients in bowl and mix thoroughly.
  2. Place in squirt bottle and refrigerate.

Spicy BBQ Chicken Puffs

Pile on the flavor! Start with Lamb Weston Seashore Puffs and add shredded BBQ chicken, crunchy bacon and sliced jalapeños and then drizzle with zesty BBQ sauce.

Ingredients

  • 6 oz. Lamb’s Supreme® Tater Puffs® Seashore-Style® (A0035)
  • 3 oz. BBQ roasted shredded chicken
  • 2 oz. bacon, large diced
  • 0.25 oz. red onion, small diced
  • Jalapeños to taste, sliced
  • 2 oz. BBQ sauce, held hot

Directions

  1. Prep station with toppings before service.
  2. Prepare Lamb Supreme® Tater Puffs® Seashore-Style® (A0035) according to manufacturer’s directions for each order.
  3. To plate, start with Seashore Puffs, then top with chicken, bacon, red onion and jalapeños.
  4. Serve with side of warm BBQ sauce in a ramekin.

Vegan Chip Nachos

Fresh chips topped with a pico de gallo of roasted corn, cherry tomatoes, serranos, and avocados with a lime squeeze to add some zest!

Ingredients

  • 2 oz. cooked LW Private Reserve® House Cuts® Chips (30H)
  • 0.5 oz. corn, roasted
  • 0.5 oz. cherry tomatoes, diced
  • 0.25 oz. serranos, minced
  • 1 oz. avocados, diced
  • Garnish with cilantro, chopped
  • 1 lime quarter squeeze

Directions

  1. Prepare the LW Private Reserve® House Cuts® Chips, per manufacturer’s directions.
  2. Mix the corn, tomatoes, serranos and avocado together and set aside.
  3. Add chips to the side of any entrée, top chips with pico de gallo mixture, cilantro and lime squeeze.

Tips:

Double the portions to create a shareable appetizer. Try adding pickled red onions, radishes and sesame seeds to give your guests a unique option.

Surf’s Up Fries

Ingredients

  • 1 lb. Seashore-Style® Fries (SS101)
  • 2 cups pico de gallo
  • 2 cups queso sauce
  • 4 oz. shredded cheddar jack cheese
  • 1 cup guacamole
  • 1/4 cup sour cream

Directions

  1. Cook fries according to package instructions.
  2. On large serving plate, layer half the fries.
  3. Top with half the pico de gallo, half the cheese sauce and half the shredded cheddar jack cheese.
  4. Place the remaining fries on tope and repeat with the remaining ingredients.
  5. Garnish with guacamole and sour cream.

All Recipes Found at www.LambWeston.com