CLASSIC ROCK BANDS RECIPE #18
CADILLAC RANCH FRIES
OVEN ROASTED, SEASONED POTATO FRIES WITH RANCH DRESSING ON THE SIDE
OK New Jersey this one’s for you. Our hometown hero is up next. The ever-popular side dish, the French fry, as we call it in The States is the perfect compliment to the universally adored Bruce Springsteen. The challenge for us is to conceive the Cadillac version. Ranch seasoning is very delicious and easy to replicate, and I’ve included a homemade recipe for Ranch dressing to dip your fries. We cut our potatoes big and bold with accessories just like your grandpa’s Cadillac you remember as a kid. Thus, we have our Cadillac Ranch Fries.
Rarely will I deep fry so the name French fries is doubly misleading. You could use a deep fryer for this recipe, but I prefer to roast in the oven for the taste and for health reasons. In either case the trick with preparing potatoes is to try to get as much moisture out as possible. Potatoes have a lot of water in them. Use paper towels and allow them to dry out a bit before roasting. To save time you can buy frozen fried potatoes in which case you would opt to bake instead of roast as these would have been previously fried or roasted. Season after you bake but you won’t get the same taste as it will not penetrate the same way if you use fresh Russet Potatoes. Any way you choose to do these fries will still be like … sooooooo Bossssssssssss!!!
3 lbs. Russet Potatoes, peeled or skin left on if desired
2 TSP Dried Dill Weed
2 TSP Dried Parsley
½ TSP Ground Thyme
1 TSP Onion Powder
1 TSP Garlic Powder
1 TSP Fine Sea Salt
½ TSP Ground Black Pepper
Olive Oil for coating
- Cut the potatoes into large strips/wedges to resemble steak fries in shape. Dry with paper towels and let rest for moisture to evaporate.
- Make the seasoning. Combine Parsley, Dill, Thyme, Onion Powder, Garlic Powder, Salt, and Pepper in a small bowl. Mix until blended.
- Preheat oven to 450 degrees F
- Line a baking sheet with parchment paper
- Coat the potato fries with a little Olive Oil. Sprinkle evenly with the seasoning and place in a single layer on the baking sheet.
- Roast until edges start to brown and potatoes are crispy. About 25 minutes.
- Serve immediately with Ranch dressing on the side for dipping
RANCH DRESSING FOR DIPPING:
½ cup Buttermilk
½ cup Mayonnaise
½ cup Sour Cream
1 TBSP White Wine Vinegar
¼ cup finely chopped Yellow Onion
1 Garlic clove, peeled and finely chopped
1 TBSP finely chopped Italian Parsley leaves
2 TSP chopped Dill
Fine Sea Salt, to taste
Fresh ground Black Pepper, to taste
¼ Cayenne Powder or a few drops of Tabasco Sauce (optional)
- Combine all ingredients in a small to medium bowl and whisk together until blended together
- Serve in small dishes or one large dish with a spoon
WINE PAIRING: This is as universal a dish as you are going to get from me. Anything you feel like drinking will work. I think Bruce would appreciate you popping a cold one on his behalf so if you want a recommendation have yourself your favorite brand of Beer and then have yourself another. I know I would.