Loaded Fries Recipe

prep potatoes

Wash the russet potatoes thoroughly. Peel if desired (skins on is fine). Cut potatoes into 1/4- to 1/2-inch thick fries, aiming for even size. Place cut fries into a large bowl of cold water and soak for at least 30 minutes (up to 2 hours) to remove excess starch.

par-dry and coat

After soaking, drain fries and pat thoroughly dry with clean kitchen towels or paper towels. Toss the dried fries with cornstarch, kosher salt and black pepper until lightly coated.

fry (first fry)

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (163°C). Working in batches, fry the fries for 3–4 minutes until pale and pliable but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let rest 5–10 minutes.

fry (second fry)

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches for 2–3 minutes until golden brown and crisp. Remove to a rack or paper towels and immediately season with a pinch of salt.

make roux

In a medium saucepan over medium heat, melt 2 tbsp unsalted butter. Add 2 tbsp flour and whisk constanty for 1–2 minutes until mixture is bubbly and has a faint nutty aroma (do not brown).

add liquids

Slowly whisk in 1 cup lager beer until smooth, then whisk in 1/2 cup whole milk. Continue whisking and bring mixture to a gentle simmer for 2–3 minutes so it thickens slightly.

finish cheese sauce

Reduce heat to low. Whisk in 1.5 cups shredded sharp cheddar a handful at a time, then the 2 tbsp softened cream cheese until fully melted and smooth. Stir in 1 tsp Dijon, 1/2 tsp Worcestershire, 1/4 tsp hot sauce, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm over lowest heat, stirring occasionally; if sauce gets too thick, thin with a tablespoon or two of milk.

combine buffalo base

In a small saucepan over low heat, melt 2 tbsp unsalted butter. Add 1/3 cup hot sauce and 1 tsp white vinegar and whisk until integrated and slightly warmed—do not boil.

finish with bleu

Remove from heat and whisk in 1/2 cup blue cheese dressing and 1/4 cup crumbled blue cheese until combined. Stir in 1/4 tsp garlic powder and a pinch (1/8 tsp) of salt. Keep warm or refrigerate briefly; sauce will thicken slightly as it cools.

arrange fries

Place the hot, crispy fries on a large oven-proof platter or individual plates in an even layer.

add beer cheese

Ladle the warm American lager beer cheese over the fries, covering them generously but leaving some edges crisp. Use as much cheese as desired; rewarm if necessary to keep pourable.

add shredded cheddar and bacon

Sprinkle 1 cup shredded cheddar evenly over the cheese-covered fries. Scatter the 6 slices cooked and crumbled bacon over the top.

melt cheese (optional)

For extra melt and cohesion, place the assembled fries under a preheated broiler on high for 1–2 minutes, watching carefully until the shredded cheddar just begins to melt and bubble. Remove immediately.

finish with sauces and garnish

Drizzle buffalo bleu sauce over the fries in a thin stream or dollop the sauce in spots as preferred. Top with sliced pickled jalapeños and thinly sliced green onions. Finish with a light grind of black pepper to taste.

serve

Serve immediately while fries are hot and sauces are warm. Provide extra napkins and optional dipping sauce on the side.