Loaded Fries Recipe

Prep potatoes

Rinse cut fries in cold water until the runoff is clear to remove excess starch. Soak the cut potatoes in a bowl of cold water for at least 30 minutes (or up to 2 hours) to achieve crispiness. Drain and pat completely dry with clean kitchen towels or paper towels.

Par-cook (optional oven method)

Preheat oven to 425°F (220°C). Toss dried potato sticks with 1 tablespoon oil and a pinch of salt. Spread in a single layer on a baking sheet and roast 15–20 minutes, flipping once, until just beginning to brown but not fully crisp. This step reduces deep-fry time and helps interior fluffiness. If frying only, skip this step.

Fry or finish fries

Heat at least 1" of canola or neutral oil in a heavy skillet to 325°F (163°C) (or use a deep fryer). Fry potatoes in batches for 3–4 minutes until tender and pale gold (first fry). Remove to a wire rack or paper towel–lined sheet. Increase oil temperature to 375°F (190°C). Fry batches again for 1–2 minutes until golden brown and crispy. If you roasted previously, proceed with final fry at 375°F for 1–2 minutes to crisp. Drain well and immediately season with fine sea salt and freshly ground black pepper.

Make truffle aïoli

In a small bowl, combine mayonnaise, minced garlic, lemon juice and truffle oil. Whisk until smooth. Taste and season with salt and freshly ground black pepper as needed. Chill briefly if time allows so flavors meld (10–15 minutes).

Assemble fries with truffle aïoli

Place hot fries on a serving platter or individual plates. Spoon or drizzle truffle aïoli evenly over the fries (about 2–3 tablespoons per serving). Sprinkle grated Parmesan over the fries while still hot so it slightly softens and adheres. Garnish with finely chopped chives and a light dusting of smoked paprika if using.

Warm toppings

Warm prepared chili in a small saucepan over low heat until hot. Keep shredded cheddar ready.

Assemble chili cheese fries

Arrange hot fries on a platter, spoon warm chili evenly over the fries (about 1/2 cup total). Scatter shredded cheddar over the chili so it melts from the heat; place under a broiler for 1–2 minutes if you want the cheese more melted/bubbly. Finish with sliced pickled jalapeños and thinly sliced scallions. Sprinkle extra grated Parmesan and chopped fresh herbs to taste.

Serve immediately while fries are hot and toppings are warm. Offer the choice of Truffle Aïoli & Parm or the Daily Creation (or both on the side). Make sure each component used—aïoli, cheese, chili, herbs, and garnishes—is present and applied as described so all ingredients correspond to directions.

Estimated plating: For one 1.5 lb batch of potatoes expect 2–3 generous servings as a shared appetizer or 1–2 servings as an entree. Provide extra napkins and small forks for easy eating.