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1 bag frozen French fries - (2 lbs)
1 cup shredded Colby Jack cheese -- see * Note
6 pieces bacon -- cooked
1 bottle ranch dressing - (16 oz)
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon freshly-ground white pepper
1 teaspoon freshly-ground black pepper
1 tablespoon kosher salt
1 tablespoon garlic powder
1 tablespoon onion powder
* Note: An excellent suggestion is to use the cheese that is labeled as "Taco Cheese", cheese for Tacos.
Dipping Sauce: Combine all ingredients and chill. Refrigerate overnight for the best flavor.
Aussie Fries: Divide the fries into half, and use the other half later. Heat oil to 350 degrees. If you do not have a thermostat, make sure the oil is hot enough, so that when you set a French fry in there it will cook immediately. If the French fry sinks to the bottom, and barely bubbles, it is not hot enough.
Fry the potatoes in small batches, they are done when they are golden brown, and float to the top of the skillet. (I like to use a Dutch Oven). Be sure to drain the potatoes on paper towels. You can keep them warm in the oven while the other fries are done.
When all French fries are done cooking and drained, place them onto a platter. Salt the French fries if you like, and sprinkle on cheese and cooked bacon. Pop these back into a warm oven until the cheese begins to melt.
Serve with the dipping sauce.