Loaded Fries Recipe

Preheat and prepare

Preheat oven to 375°F (190°C). Line a rimmed baking sheet with foil and place a wire rack on top. This allows bacon to crisp while the sugar caramelizes.

Arrange bacon strips in a single layer on the wire rack. Sprinkle brown sugar evenly over each strip and lightly crack black pepper over the sugar.

Bake for 15–20 minutes, watching closely after 12 minutes. Remove when the sugar is bubbly and bacon is crisp but not burnt. Let cool on the rack; sugar will harden as it cools. Once cooled, chop or crumble into bite-sized pieces. Reserve 1 teaspoon of any rendered bacon fat for the aioli if desired and save 3 oz of candied bacon for the fries.

Prepare potatoes: if not already done, cut potatoes into 1/3–1/2 inch fries. Rinse in cold water until water runs clear to remove excess starch. Pat very dry with clean towels.

Toss potatoes with warm bacon fat and vegetable oil until evenly coated. Season with kosher salt and black pepper. The bacon fat gives flavor and helps crisp the fries.

Roast method (recommended): Spread fries in a single layer on a parchment-lined or lightly oiled baking sheet, leaving space between pieces. Roast at 425°F (220°C) for 25–35 minutes, flipping once halfway, until golden and crispy. For extra crisp, finish under broiler 1–2 minutes while watching closely. Alternative fry method: Fry in 350°F (175°C) oil in batches until golden and cooked through, 4–6 minutes per batch, then drain on paper towels and toss immediately with a pinch more salt.

Once fries are fully cooked and hot, transfer to an oven-safe platter or sheet. Scatter half of the grated cheddar evenly over fries, then return to 350°F (175°C) oven for 2–4 minutes or until cheese is melted. Remove.

Top the melted-cheese fries with crumbled candied bacon, then sprinkle remaining grated cheddar if you prefer extra cheese. Add sliced scallions evenly across the top.

Drizzle crema over the fries in a thin zig-zag or dollop and gently spread for coverage. Finish with a light crack of fresh black pepper.

Serve immediately while hot with a side ramekin of bacon aioli for dipping.

In a small bowl, combine mayonnaise, reserved rendered bacon fat (or 1 tsp minced cooked bacon), grated garlic, lemon juice, smoked paprika, salt, and black pepper.

Whisk until smooth and taste; adjust salt, lemon, or paprika to preference. Chill for 10–15 minutes to let flavors meld, then serve alongside the loaded fries.