Galley's Loaded Fries Recipe

Bake or fry wedges

Preheat oven to 425°F (220°C) if baking. Toss the potato wedges with 2 tbsp vegetable oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated. Spread in a single layer on a rimmed baking sheet (use parchment or a lightly oiled sheet). Bake 22–30 minutes, flipping once halfway, until golden-brown and crisp. Alternatively, shallow-fry in a 1/2-inch layer of oil in a skillet over medium-high heat for 6–8 minutes per side until crisp, then drain on paper towels and season immediately with a pinch more salt.

Cook bacon

While the fries cook, place the 6 bacon slices in a cold skillet and turn heat to medium. Cook, turning occasionally, until crisp, about 8–12 minutes depending on thickness. Transfer bacon to a paper towel-lined plate to drain, then chop into 1/2-inch pieces.

Caramelize onions

Peel and cut the onion into thin half-moons. In the same skillet, reduce heat to medium-low and add 1 tbsp butter. Add the sliced onion and a pinch of salt. Cook, stirring occasionally, 12–18 minutes until softened and golden-brown and edges are lightly caramelized. If the skillet becomes dry, add 1–2 tsp water to deglaze and continue cooking. Remove from heat when done.

Prepare cheese

Shred 1.5 cups sharp cheddar and 1/2 cup Monterey Jack and mix together in a bowl. Keep ready.

Assemble and melt

When wedges are hot and crisp, transfer them to an oven-safe platter or leave on the baking sheet. Scatter the shredded cheeses evenly over the hot fries, then sprinkle the chopped bacon and caramelized onions on top. Place under the oven broiler on high for 1–3 minutes (watch closely) until the cheese is melted and bubbling. Alternatively, return to a 400°F (200°C) oven for 4–6 minutes to melt the cheese without broiling.

Garnish

Remove from oven, sprinkle with chopped cilantro and sliced green onions if using. Let rest 1–2 minutes.

While fries are cooking (or up to one day ahead), combine 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tsp minced chipotle pepper, 1 tsp adobo sauce, 1 tbsp fresh lime juice, 1 minced garlic clove, 1/2 tsp smoked paprika, and 1/4 tsp salt in a small bowl. Whisk until smooth and taste; adjust heat/smoke by adding more adobo or lime as desired. Chill until ready to serve.

Serve the sauce on the side for dipping or drizzle 2–3 tbsp over the melted-cheese fries just before serving.