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Loaded Caprese French Fries with Homemade Sun-Dried Tomato Ranch

by Well Seasoned Studio


For the french fries:

1 (24 oz) bag frozen french fries OR 3 medium russet potatoes cut into french fries

1 cup fresh mozzarella, shredded

2 Tbsp California Sun Dry Italian-Style Sun-Dried Tomato Halves, thinly sliced

4 oz prosciutto, rolled into thin slices or roughly chopped

6-8 fresh basil leaves, thinly sliced, plus more for garnish

2 Tbsp chives, thinly sliced

2 Tbsp balsamic vinegar or reduced balsamic vinegar, for serving


For the homemade sun-dried tomato ranch:

½ cup mayonnaise

¼ cup sour cream

¼ cup buttermilk

1 clove garlic, minced

2 Tbsp parsley, chopped

2 Tbsp chives, chopped

2 Tbsp dill, chopped

1 heaping Tbsp California Sun Dry Pesto

1 Tbsp Worcestershire

½ tsp sweet paprika

½ tsp dry mustard

½ tsp kosher salt

¼ tsp freshly ground black pepper

To make french fries:

Preheat oven to 425 F. Place french fries on a rimmed baking sheet, making sure not to crowd the pan. Cook until crispy, about 15-18 minutes. Remove from oven. Sprinkle the fries with shredded mozzarella and sun-dried tomatoes, then return to oven and cook until cheese has melted, about 3 minutes. Immediately top the fries with prosciutto, thinly sliced basil, chives, then drizzle with balsamic vinegar. Serve immediately with sun dried tomato ranch.


To make sun dried tomato ranch:

Combine mayonnaise, sour cream, and buttermilk in a medium bowl, then whisk until well combined. Add in all remaining ingredients, whisk, then taste to adjust seasoning. Cover and refrigerate until ready to serve.



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