Nothing beats a side of French fries. Well, except for these herby frites, hand-cut from Yukon potatoes and tossed in a garlicky herb oil layered with rosemary, thyme, parsley, and chives. They’re roasted until golden and fluffy centred, then showered in nutty Parmesan. Paired with a silky, tarragon-kissed aioli, these dippers are right at home next to grilled fish or seared steak—but just as tempting straight from the plate.
Nutritional facts
Protein
12g
Carbs
56g
Calories
710kcal
Fat
51g
Ingredients
Chives, Rosemary, Black Pepper, Garlic, Kosher Salt, Tarragon, Mayonnaise, Yukon Potatoes, Thyme, Lemon Juice, Canola Oil, Italian Parsley, Parmesan Cheese
Contains milk, eggs, soybeans.
Reviews
4.4
Based on 34 reviews
Tiffany · 08/29/25
miranda · 08/29/25
Carole · 08/27/25
Recommend the oven if texture matters to you, but still delicious (and use the aioli) even if you don’t.
Craig · 08/26/25
Tania · 08/22/25
Morgan · 08/20/25
Love this side. Great to pair with smaller portioned meals
Michael · 08/20/25
Yolanda · 08/20/25
Stefanie · 08/20/25
Eva · 08/19/25
cooking instruction option: Take potatoes out of container and spread on small baking sheet in the toaster oven at 400 for 15 min. or until sizzling.
Chef Chris Ratel has been working with food since the age of 13. He attended the School for Food and Hotel Management in NYC and worked with Park Hyatt Hotels for years. He also worked in NYC staples such as Sardis on Broadway, Lundi Brothers in Brooklyn, and the Oyster Bar in Grand Central Station. Ratel presently works privately for clients and caterers in the NYC and Hudson Valley areas. Residing both in the Hudson Valley area and Brooklyn, he has developed a strong appreciation for food in its simplest, most organic form and hands-on knowledge from the local farmers and purveyors who are growing it.
