Modifry your French fries

By: Camille Moore (@CAMI_cooks), food and entertaining expert 

I think it's fair to say that everyone loves french fries… But they can be difficult and messy to make at home.  Like most people, I grew up on McCain fries, always eating them with a massive pile of ketchup like that cute kid with the glasses in the commercial from the 80s.  Now that I'm an adult, however, I think it's time that we “Modifry” our French fries by dressing them with a few simple ingredients to make them the star of the show.  McCain Superfries are that perfectly crispy on the outside and fluffy on the inside skinny fry that takes only five-seven minutes to bake in the oven, without all the oil required for deep-frying.  There are no rules as to what you can top them with either: different cheeses, herbs, spices, condiments, meats, pickles, capers, the list is endless–all you need is your imagination.  One person on twitter said that she tops hers with vanilla ice cream because it tastes like a funnel cake!  Hey, no judgements here… Here are four of my favourite “Modifry”recipes:



Not only is kimchi a flavour-packed veggie condiment, but with all of its vitamins and probiotics it's also really good for you.  Combined with crispy Superfries, salty bacon and spicy Sriracha mayonnaise, this recipe was a fun and delicious way to introduce kimchi to a certain someone who swore he didn’t like cabbage (Ha!).  It was the perfect game-day snack and I promise it’ll be a hit in your homes as well!


  • 1 cup kimchi, chopped
  • 1 pkg bacon, fully cooked and chopped
  • 4 green onions, thinly sliced diagonally
  • 1 cup Sriracha mayonnaise (recipe follows)


  • In a large bowl, dress the hot Superfries with all ingredients except the mayonnaise.  Toss well to incorporate, and dress with the Sriracha mayonnaise on top for serving.  Enjoy immediately!

Sriracha mayonnaise


  • 1 cup mayonnaise
  • 2 Tbsp Sriracha sauce


  • Add mayonnaise and Sriracha to a small bowl and stir until fully incorporated.  Reserve for dressing and dipping your kimchi fries.  Enjoy!



This particular combination is inspired by that wonderful moment in your container of Greek takeout where the French fries mingle with the chicken souvlaki and the tangy salad dressing along with the tzatziki, creating the most delicious accident!  It's a great way to turn Superfries into a complete meal! 


  • 1 cup pulled chicken, from a store-bought or homemade bird, dark or white meat
  • 1 cup feta cheese, crumbled
  • 1 tsp dried oregano
  • 2 tomatoes, seeded and diced
  • 3 Tbsp lemon vinaigrette (recipe follows)
  • 1 cup tzatziki, store-bought or homemade (my recipe follows)


In a large bowl, dress the hot Superfries with all ingredients except the tzatziki.  Toss well to dress.  Serve immediately, adorned with tzatziki.  Enjoy!

Lemon vinaigrette


  • 1 lemon, juiced
  • 1 tsp dijon mustard
  • 1 tsp sugar
  • ¼ cup extra virgin olive oil


  • In a small bowl whisk the first three ingredients until smooth.  Add the olive oil and whisk vigorously to combine.  Enjoy!  



  • 1 cup yogurt, plain
  • ¼ English cucumber, grated 
  • ½ tsp sea salt
  • 2 Tbsp lemon juice, freshly squeezed
  • 1 tsp fresh dill, chopped
  • 1 clove garlic, minced
  • Cheesecloth or coffee filters


  • Line a fine mesh sieve with a double layer of cheesecloth or a coffee filter, and set the sieve over a bowl so that it is resting on the rim without touching the bottom of the inside of the bowl.  Add the yogurt to the cheesecloth/coffee filter and let stand in the refrigerator for 1 hour to drain.  
  • Spread the grated cucumber onto a plate and sprinkle with the sea salt.  Allow to sit for 10 minutes to release its water, and then squeeze in a kitchen towel to drain fully.  Set aside.
  • Once drained, transfer yogurt to a small bowl.  Stir in the grated and drained cucumber, lemon juice, dill, and garlic.  Store in refrigerator until ready to serve.  Enjoy! 



There was an incredible recipe I learned in culinary school called “Pommes Sarladaises” – potato coins pan-fried in clarified butter and finished with tons of fresh garlic, parsley, and of course, more butter!  It was delicious, but time consuming and far too rich for everyday.  My recipe for garlic fries gives you the same flavours in a fraction of the time, and with much much less fat.  Enjoy these as a snack or as a fabulous side dish with steak or grilled fish.


  • 1 ½ Tbsp unsalted butter
  • 2 Tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • ½ cup flat-leaf parsley, chopped, leaves only
  • Sea salt, to taste
  • 1 bag McCain Superfries


  • Bake the fries according to package directions.
  • While the fries are in the oven, prepare your garlic oil.  In a small non-stick pan over medium heat, add the olive oil and butter and heat until the butter is melted and lightly bubbling.  Add the minced garlic and heat to soften while stirring, approximately 2 minutes.  Add the parsley, stir, and turn off the heat.  (The fries should be ready at this point).
  • Transfer the hot-from-the-oven fries to a large bowl and drizzle the garlic oil over top.  Season with salt to taste and toss well to coat every fry with the garlicky olive oil.  Serve immediately.  Enjoy!



Who doesn't love to order the truffle fries to go with their glass of wine at swanky bars?  It’s one of those snacks you wish you ordered more than one of so you don't have to share, but the hefty price tag can definitely get in the way of that.  Good news – they’re a cinch to make at home with a few simple ingredients!  And the bonus is that you can make a big batch and please a crowd with the help of McCain Superfries, minimal effort required.  


  • 4 Tbsp white truffle oil
  • 1 cup parmesan cheese, finely grated 
  • 1 stem fresh rosemary, finely chopped
  • 1 handful fresh flat-leaf parsley
  • 4 stems fresh tarragon, leaves only, finely chopped
  • Sea salt, to taste
  • 1 bag McCain Superfries


In a large bowl, dress the hot Superfries with all ingredients and toss well to incorporate.  (Note: be sure to drizzle the truffle oil delicately in a thin stream to ensure that it’s evenly distributed; you want each and every fry to be kissed with that delicious truffle flavour!)

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