Loaded Fries Recipe

prepare and par-cook

Wash and peel the potatoes if desired. Cut each potato into 1/4- to 3/8-inch thick fries. Place cut fries in a large bowl of cold water and soak 30 minutes to remove excess starch (or up to 2 hours refrigerated). Drain and rinse, then pat completely dry with a clean towel.

coat and fry (first fry)

Toss dried fries with the cornstarch, salt, and black pepper until evenly coated. Heat 1.5 cups vegetable oil in a heavy skillet or Dutch oven to 325°F (moderate). Fry fries in batches (do not crowd) for 3–4 minutes until softened and lightly golden but not crispy. Remove to a paper-towel-lined tray and let cool. Reserve oil. (If you prefer oven fries: toss with 2 tbs oil, bake at 425°F on a single layer until golden and crisping, about 25–30 minutes, flipping once.)

final fry/ crisp

Raise oil temperature to 375°F. Fry the par-cooked fries in batches for 2–3 minutes until golden brown and crispy. Drain on paper towels, season lightly with additional kosher salt while hot.

Cook bacon in a skillet over medium heat until crisp, turning occasionally, about 8–10 minutes. Transfer to paper towels to drain and cool, then chop into 1/2-inch pieces. Reserve a tablespoon of bacon fat to optionally flavor the cheese sauce (useful but optional).

In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook 1–2 minutes to form a roux, stirring constantly so it doesn't brown. Gradually whisk in the milk, bringing to a gentle simmer until the mixture thickens, about 3–4 minutes. Reduce heat to low and whisk in the cream cheese until smooth.

Remove saucepan from heat and stir in shredded cheddar a handful at a time until fully melted and smooth. Stir in Worcestershire sauce, mustard, salt, and pepper. If desired, stir in 1 tbs reserved bacon fat for extra flavor. Keep warm over very low heat, stirring occasionally to prevent skin from forming; add a splash of milk if it becomes too thick.

In a small bowl, combine 1/2 cup mayonnaise, sriracha, minced garlic, and lemon juice. Whisk until smooth and taste; adjust sriracha for heat and salt if needed. Refrigerate until assembly if making ahead.

In a separate small bowl, combine 1/2 cup mayonnaise, minced garlic, grated Parmesan, lemon juice, salt, and pepper. Stir until smooth and refrigerate until ready to use.

Place a single layer of hot fries on a large platter or divide between 4 appetizer plates. Spoon warm cheese sauce evenly over the fries (about 3–4 tbs per serving).

Scatter the chopped crispy bacon evenly over the sauced fries.

Drizzle the sriracha aioli and garlic parmesan aioli over the fries in alternating lines or dollops (about 1 tsp–1 tbs of each aioli per serving, depending on preference).

Top with thinly sliced green onions and chopped parsley, then finish with a light crack of black pepper. Serve immediately while fries and cheese are hot.