Pay attention to any American-themed restaurant menu and you’ll see traditionally salted French fries and often flavored fries with garlic (and lots of it) or truffles. All of these French fry varieties are delicious and the perfect side dish for so many American favorites—burgers, seafood, and dare we say it, even milkshakes.
We here at Epicurean Butter have a new idea for flavoring French fries that will still complement so many tried-and-true lunch and dinner dishes and may even open the door to a few new favorites. For your consideration, Epicurean Butter’s Chili Lime Butter.
It’s true that neither chili peppers nor lime is the first ingredients most of us think of when it comes to seasoning potatoes, but we’d argue that it should be. After much experimentation in our own kitchens, we’ve found it to be an excellent combination.
The options don’t stop there either. Chili Lime Butter is also delightful on sweet potato fries, squash fries, and breakfast potatoes. For the purpose of this article, let’s focus on those French fries.
How to Make Roasted Chili Lime French Fries
1 lb (about 3 medium sized) Russet Potatoes
2 TBSP Olive Oil
1 tsp Salt
3 TBSP Chili Lime Butter
Cut potatoes in equal-size strips
Toss the raw potatoes with just enough olive oil and salt to lightly coat the potatoes
Evenly spread on a baking sheet covered in tin foil and greased
Roast at 450 degrees until golden brown for at least 25 minutes. Longer depending on thickness of fries and your preference for crispy fries. Halfway through, flip the fries for even cooking.
Once the potatoes are fully cooked, melt three tablespoons of Epicurean Butter’s Chili Lime Butter on the stovetop or microwave
Toss your hot taters in a bowl with melted butter until evenly coated
Add more salt and butter to taste