Fries, dressing and gravy is a popular dish in Newfoundland. Nothing complicated, it features homemade crispy fries topped with Newfoundland savoury dressing and a generous helping of gravy. Simple, yes. Delicious? Oh yeah!
One of the things I love about this province is its unique food. Some iconic Newfoundland recipes are cod au gratin, salt cod fish cakes, jiggs dinner, toutons and boiled beans. But, have you ever heard of fries, dressing and gravy (also known as chips, dressing and gravy)? I’ve even heard it referred to as “Newfoundland fries” or “Newfoundland poutine,” but that’s not something locals typically call it.
If you’re from Newfoundland (or have visited), chances are you are quite familiar with this popular dish.
If you aren’t familiar with this it, fries with dressing and gravy may seem like an odd combination to you. The prettiest food, it is not. But, trust me, it’s quite delicious. Think of it somewhat similar in flavour as mashed potatoes with stuffing and gravy, only crispy fries instead of the mash. Sounds good, right?
Meals like this is what we like to refer to as a “feed,” meaning something filling and really yummy. For example, you might say to your friend, “That was some deadly feed” or “Do you want to go for a feed?”
When visiting a takeout restaurant in Newfoundland, especially a diner or fish and chips-type place, you’ll see dressing and gravy on the menu (sometimes it’ll be listed as “chips d + g” or “fries d + g” or just straight-up “dressing” and “gravy.” If ordering fish and chips, you’re often asked, “Do you want dressing and gravy with that?” Obviously, the answer is always yes. Always.
Fries, dressing and gravy is not something you’re going to eat every single day. It’s more of a treat meal and, boy, is it that!
Components of Fries, Dressing and Gravy
Well, my friends, the name is pretty self-explanatory here. To make this loved Newfoundland classic, you’ll need:
- French fries: The most popular choice for chips with dressing and gravy is homemade fries — well, isn’t homemade always the best option? However, if you’d rather not mess around with making fries from scratch, you can cook up some frozen store-bought fries or purchase some already ready to enjoy from your favourite takeout or your grocery store’s ready-made section.
- Gravy: Typically when you order chips, dressing and gravy in a restaurant, it’s served with beef gravy. I make it with whatever I have on hand — sometimes chicken gravy, beef gravy or turkey gravy. And if you just happen to have store-bought canned gravy, that’s okay to use too.
- Dressing: Traditional Newfoundland dressing is what you want to use here. It has summer savoury, which gives this recipe its iconic taste.
Here is an overview of how to assemble fries, dressing and gravy (full details are in the recipe card below):
- For each serving, spread some crispy fries onto a plate.
- Now layer on dressing and a generous serving of gravy. That’s it! Easy, right?
Is It a Main or a Side?
Fries, dressing and gravy can be both a main dish or a side dish, whatever you prefer!
Obviously, as a main, it’s going to be a larger portion. You can certainly enjoy as a side. It’s not uncommon here in Newfoundland to have fries, dressing and gravy served on the side to hamburgers, chicken burgers, fried fish or fried chicken.
I adore serving these fries with either malt vinegar or white vinegar — a little splash really works with it. And, though I don’t drink soda very often, I have to have a cold glass of it with these fries. It just works.
Would you like to try this recipe for fries, dressing and gravy? If you make it, be sure to leave a comment below!
Fries, Dressing and Gravy
- 2 pounds red potatoes, or Yukon Gold potatoes
- 2.5 tablespoons avocado oil, divided (or use corn oil)
- ½ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, optional
- ½ teaspoon garlic powder, optional
- ½ teaspoon paprika, optional
- 1.25 cups Newfoundland dressing
- 1 cup gravy, heated through (use more if you want to be extra generous with the gravy)
- White or malt vinegar, for serving
- Preheat oven to 425 degrees Fahrenheit. Grease a large sheet pan with ½ tablespoon of avocado oil and set aside.
- Clean, peel (if desired) and cut potatoes into fries.To make fries, for each potato, slice a little off one side. Turn the potato over so it lays on the flat end (makes things easier to cut). Slice the potato lengthwise (I like anywhere from a ¼-inch to a ½-inch thick). Now, cut those slices into fries. Place fries into a bowl of fresh water as you are cutting them so they don't brown.Note: The fries were a little less than a ½-inch in width. You can cut smaller or larger, should you wish. Your cook time may vary slightly.
- Place the potatoes into a clean tea towel and pat dry of excess moisture. This is important because it will help the fries crisp up nicely.
- In a dry bowl, toss the potatoes with remaining 2 tablespoons of avocado oil, salt, black pepper (if using), garlic powder (if using) and paprika (if using). Alternatively, if you have particular French fry seasonings that you like to use, use those!
- Place the potatoes onto the prepared sheet pan and spread them out in a single layer. Bake the fries for 15 minutes, then remove the sheet pan from the oven and flip the fries with a spatula (again, try to ensure that the fries are in a nice, even layer so they bake up nicely). Place the sheet pan back in the oven and continue to bake the fries for another 15 to 20 minutes or until the outside of the fries is golden brown and crispy to your liking.
- Once the fries are done, divide them between plates (2 or 4, depending on if you are serving them as a main course or side dish), then distribute the dressing over top of the fries. Generously pour gravy over each. Serve and enjoy (I love my fries, dressing and gravy with a splash of white or malt vinegar).
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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