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Charlotte's Butternut Squash Fries
This is my favorite side dish, and the first thing I've made all by myself. It goes great with pretty much anything and is a perfect side for a Thanksgiving dinner or just a cold fall day. Hope you enjoy!
Low Carb Zucchini Fries
A baked zucchini fry with crushed almonds replacing bread crumbs makes a very light, tasty dish. Zucchini are prepped first to get rid of extra liquid so they do not become soggy in the oven. Like having fried food without the oil.
Seasoned Sweet Potato Fries
Our recipe for Seasoned Sweet Potato Fries is simple, fast, and packed with flavor. The perfect combination of spices and Country Crock® make these Sweet Potato Fries a perfect side dish or snack.
Curried Cottage Fries
Potato wedges with a kick! Great for those who love curry.
Spicy Old Bay Skinny Fries
Leave that bag of frozen french fries in the freezer because these fries are just about as easy to make. They just might become your new favorite fries. An ice-cold bottle of beer is the perfect side kick.
Roasted Sweet Potato Wedges
Roasted sweet potato wedges are a quick, simple, one-serving dish, great for college students!
Butternut Squash Cajun Fries
You'll love this recipe for butternut squash Cajun fries. They're a yummy, salty, spicy, slightly sweet alternative to deep-fried French fries. Serve them with ketchup or your favorite dipping sauce.
Cajun Potato Wedges
A healthier option than french fries. Great with grilled cheese, hot dogs, or hamburgers. Dip into ketchup or spicy ranch dressing.
Oven Fries
These french fries are made in the oven.
Old Bay Fries
My version of our local Chickie & Pete's Restaurant Crab Fries. No crab meat is in the recipe, just the seasoning. These were created for the customers missing crabs in the months crabs were not available.
Mojo French Fries
The best Mojo recipe I have ever made!
Duck Fat Steak Fries
You know a potato side dish is going to be good when 75% of the name refers to fat or meat. These super-crusty, oven-fried potato wedges, or 'steak fries' as they call them where I'm from, are done with rendered duck fat, and while I'm a big fan of ones done with olive oil and/or butter, these really are better.
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