EPIC French Fries Board Recipe
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An EPIC French Fries Board recipe full of your favorite dipping sauces, fries, tater tots, onion rings, and more. Perfect for Game Day or any party!
Friends, happy weekend! Are you hosting for the Super Bowl this weekend? Here’s a fun, cozy, EPIC French Fries Board that your guests will love!
We served this awhile back. PARTY HIT! Or, if you love potatoes – serve my Epic Baked Potato Dinner Board! [SHORTCUT TIPS BELOW!] I used the largest 28-inch board (details at end of post).
EPIC French Fries Board Recipe
Arrange vegetables and dips according to your liking and serve hot! You want to cook the food and keep it hot until serving, and I suggest the fries be cooked last.
Once everything is cooked … DIG IN with your favorite dips!
What to serve on a French Fries Board
- Sweet potato fries (make your own or you can buy frozen)
- Frozen sweet potato waffle fries
- Yellow crinkle potato fries – or make your own
- TATER TOTS! (my fave)
- Onion rings – buy frozen or make Skinnytaste’s Low Fat Baked Onion Rings!
Sauces to serve on a fries board!
The sauces are up to you and what you like. But here are a few that you can try:
- Sweet chili Thai sauce
- Barbecue aioli
- Buffalo dipping sauce
- Hatch chili cheese dip
- Fry sauce
- Ranch dressing
Don’t miss your own party!
Do you ever feel like you’re working so hard in the kitchen, that you miss your own dinner party?
This is why I love serving boards for small gatherings or parties.
Prepare before the guests arrive, and when they walk in the door, you can relax and enjoy your people!
The food is out, and you can be a part of the party.
Shortcut TIPS for Fry Board
If you don’t have time to prepare the fries, onion rings, etc. you can buy them at local Circle K (or deli), bring home, arrange the board, and PARTY! You have to time this right, to serve right away, while the food is HOT!
Make others feel warm and welcome
It is true, Friends, as a hostess, you do keep your eye on your guests, the food, drinks, the comfort level of your guests.
That is the job as a hostess … it’s about making people feel warm and welcome.
At the same time, perfection is NOT a part of the equation.
When I was in my thirties, I worked way too hard at my own dinner parties. I really did try to do everything myself.
I’d say in the last 30 years I’ve learned a better rhythm for serving my guests, after I realized that I was missing out.
Casual is more fun!
I really want to enjoy my own parties, so this is how I changed my hostessing.
Casual is more fun!
I feel much better about dinner prep, and I think guests really love the casual approach to dinner boards.
You have to figure out how (get a system) to serve the food hot.
For an epic chili dinner board, keep it hot on the stove, and place on the board right before serving. Don’t remove the lid until everyone is ready to dig in!
These tips go for all dinner boards.
For appetizer or sandwich boards, you can make ahead. Some of the other boards you might be in the kitchen a little longer.
French Fries Board cooking tip:
For the fries, onions rings, and tater tots, you can buy them frozen and cook them according to package directions, purchase them from your local grocery store deli counter, or get adventurous and make your own! TIP: Just make sure to make them extra crispy and keep them warm until serving, either with foil on top, or in the oven on a low temperature.
I recommend using the largest baking sheet you have to ensure the ingredients have enough room to cook properly (they won’t be very crispy if they’re too packed on one sheet), and for cooking multiple bags at one time. You can buy this Nordic Ware Natural Aluminum Commercial Baker’s Big Sheet from Amazon – it works great!
28-inch Charcuterie Board
Friends, here are the boards that I LOVE. A “lip” is the secret to the best charcuterie or dinner board, because the food does not fall off. [This post has affiliate links. Every purchase from these links supports RE at no extra cost to you. Thank you!]
Here are the affiliate links:
LARGE Hand-Carved Gabrielle Tray, Large – 28.5 inches round.
LARGE Hand-Carved Gabrielle Tray (gray) – 24 inches round.
SMALL Hand-Carved Gabrielle Tray (gray) – 18 inches.
Rememember it says it is “not food safe,” so you need to prepare the board by either laying down parchment paper under the food, or you can “season” it like we did.
How to season a Charcuterie Board
If a wood board says it “not food safe,” you can lightly sand it down with sand paper, and rub down with beeswax and mineral oil.
Everyday Enamelware Serving Tray
Today I’m using an Everyday Enamelware Serving Tray by LeCreuset!
It has a porcelain enamel durable coating, easy to clean, it’s shatterproof, and resistant to stains, scratches and rust. YAY!
It’s also lightweight and versatile, and I LOVE IT.
Did I mention, it’s food safe?
Use it for a tray to carry food or glasses to your deck, or as a food board!
You can buy the Everyday Enamelware Serving Tray by LeCreuset, HERE.
I also found this on Amazon, a LARGE charcuterie board, but it doesn’t have a lip. This Pine Extra Large Charcuterie Board is 22 inches round.
EPIC French Fries Board
- 2 11 oz bags frozen sweet potato fries
- 2 11 oz bags frozen sweet potato waffle fries
- 1 32 oz yellow crinkle potato fries
- 1 32 oz bag tater tots
- 2 11 oz bags frozen onion rings
- 3/4 c sweet chili Thai sauce
- 3/4 cup guacamole
- 3/4 cup ketchup
- 1 cup barbecue aioli
- 1 cup buffalo dipping sauce
- 1 cup hatch chili cheese dip
- 1 cup snow or snap peas
- 3 stalks celery, cut into sticks
- 2 large bell peppers, cut into strips
- 1/2 English cucumber
- 3 large carrots, peeled, cut into sticks
- Green onion
- Paprika or chili lime salt
- Jalapeno slices
- Blue cheese
- For the fries, onions rings, and tater tots, you can buy them frozen and cook them according to package directions, purchase them from your local grocery store deli counter, or get adventurous and make your own! Just make sure to make them extra crispy and keep them warm until serving either with foil on top, or in the oven on a low temperature. I recommend using the largest baking sheet you have to ensure the ingredients have enough room to cook properly (they won’t be very crispy if they’re too packed on one sheet), and for cooking multiple bags at one time.
- On a prepared board, arrange the dipping sauces. Optional to garnish the sauces.
- Place down veggies, and then the other fried foods. Serve HOT and enjoy!
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