Products used in this recipe
Italian Trio TriFries
Yield: 10 Servings (16 oz.)
Yield: 10 Servings (16 oz.)
| Ingredient | Weight | Measure |
|---|---|---|
| Crushed tomatoes, canned | 28 oz. | 1 can |
| White wine | 4 fl. oz. | 1/2 cup |
| Garlic, finely chopped | 6 cloves custom | |
| Calabrian chiles, finely chopped | 2 Tbsp. | |
| Red pepper flakes, crushed | 2 tsp. | |
| Oregano, chopped | 2 tsp. | |
| Kosher salt, divided | 7 tsp. | |
| Pesto sauce, prepared | 4 fl. oz. | 1/2 cup |
| Cream cheese, softened | 8 oz. | |
| Roasted garlic Alfredo sauce, prepared | 11 fl. oz. | 1 1/4 cups |
| Simplot Conquest® Fries: Clear Coated TriFries 6/5lb | 5 lbs. | 1 bag |
| Olive oil, extra virgin | 3 1/3 Tbsp. | |
| Italian parsley, finely chopped | 3 1/3 Tbsp. |
Preparation Instructions:
- Step 1
- Combine the tomatoes, wine, garlic, chiles, oregano and 2 tsp. salt in a saucepan. Bring to a boil, reduce to simmer and cook for 5 minutes to create a Fra Diavolo sauce. Portion into 3 oz. cups.
- Step 2
- Whisk together pesto and cream cheese, portion into 2 oz. cups. Portion Alfredo sauce into 2 oz. cups.
- Step 3
- For each serving; prepare 8 oz. of fries according to package directions. Drain and transfer to a warm bowl. Toss with 1 tsp. olive oil and parsley. Finish with 1/2 tsp salt. Transfer to serving dish with one cup of each sauce.
