Loaded French Fries Recipe

Prepare potatoes

Peel (optional) and cut russet potatoes into 1/4–1/2 inch sticks. Rinse in cold water until water runs clear to remove excess starch. Place cut fries in a bowl of cold water and let soak at least 30 minutes (or up to 2 hours) in the refrigerator.

Dry fries

After soaking, drain the potatoes and pat them completely dry with clean kitchen towels or paper towels. Moisture will cause oil spatter and soggy fries.

Heat oil

Pour about 1 cup vegetable oil into a heavy-bottomed pot or deep skillet (enough to submerge fries in batches about 2–3 inches deep). Heat oil to 325°F (160°C). If you don’t have a thermometer, the oil should shimmer but not smoke.

First fry (blanch)

Working in batches to avoid crowding, fry the dry potatoes for 3–4 minutes until tender but not browned. Use a slotted spoon to transfer fries to a paper towel–lined tray to drain.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries again in batches for 2–3 minutes until golden brown and crispy. Transfer to a paper towel–lined tray and immediately season with 1 tsp kosher salt and 1 tsp black pepper (adjust to taste).

Cook bacon

While finishing the second fry, cook bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer cooked bacon to a paper towel–lined plate to drain, then chop into 1/2-inch pieces.

Assemble and melt cheese

Arrange the hot fries on an oven-safe platter or individual plates. Evenly sprinkle the shredded cheddar over the fries, then scatter the chopped bacon on top. Place the platter under a broiler (or in a 425°F/220°C oven) for 1–3 minutes, watching closely, until the cheese is fully melted and bubbly.

Finish

Remove from heat and sprinkle sliced green onions over the loaded fries. Taste and add additional salt or pepper if desired.

While fries are soaking or cooking, make the ranch. In a small bowl whisk together 1/2 cup buttermilk, 1/4 cup mayonnaise, and 1/4 cup sour cream until smooth. Stir in 1 tbsp chopped parsley, 1 tsp dill (or 1/2 tsp dried dill), 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning or consistency (add a little more buttermilk if you prefer thinner). Chill until ready to serve.