Loaded Fries Recipe

Prep potatoes

Wash and peel the russet potatoes (peel optional). Cut into 1/4–1/2 inch thick fries for even cooking. Rinse the cut fries under cold water until the water runs clear to remove excess starch.

Soak

Place the rinsed fries in a large bowl of cold water and soak at least 30 minutes, or up to 2 hours in the fridge. This helps remove starch and yields crisper fries.

Dry and toss

Drain the fries and spread them on clean kitchen towels or paper towels. Pat thoroughly dry. If using cornstarch, toss the dried fries with 2 tsp cornstarch and a pinch of salt to coat lightly.

Fry (two methods)

Method A - Deep-frying: In a heavy-bottomed pot or deep fryer, heat vegetable oil to 325°F (160°C). Fry the fries in batches for 4–5 minutes until pale and slightly limp but not browned. Remove and drain on a wire rack. Increase oil temperature to 375°F (190°C) and fry batches again for 2–3 minutes until golden and crisp. Drain and season immediately with 1 tbs salt and 1 tsp black pepper. Method B - Oven/Baked: Preheat oven to 230°C (450°F). Toss the dried (and optionally cornstarch-coated) fries with 2 tbsp vegetable oil. Spread on a single layer on a parchment-lined baking sheet. Bake 20–25 minutes, flipping halfway, until golden and crisp. Season immediately with 1 tbs salt and 1 tsp black pepper.

Make a roux

In a medium saucepan over medium heat, melt 2 tbsp unsalted butter. Add 2 tbsp flour and whisk constantly for 1–2 minutes until the raw flour taste cooks out and the mixture is slightly golden.

Add milk

Slowly pour in 1 cup milk while whisking to avoid lumps. Continue to cook and whisk until the mixture thickens and comes to a gentle simmer, 3–5 minutes.

Finish sauce

Reduce heat to low. Whisk in 1.5 cups shredded sharp cheddar, 2 tbsp softened cream cheese, 1/2 tsp Dijon mustard, and 1/2 tsp Worcestershire sauce until smooth and glossy. Season with 1/4 tsp salt and 1/4 tsp black pepper. If the sauce is too thick, thin with up to 2 tbsp extra milk. Keep warm on very low heat, stirring occasionally so it doesn't skin over.

Cook bacon

While fries are finishing, cook 6 slices of bacon until crisp. You can pan-fry over medium heat, bake at 200°C (400°F) for 12–18 minutes on a rimmed sheet, or cook in the oven on a wire rack. Drain on paper towels and chop into bite-size pieces.

Prepare fresh toppings

Thinly slice 3 green onions, chop cilantro if using, and measure out 2 tbsp pickled jalapeños and 1/2 cup sour cream.

Assemble loaded fries

Place the hot fries on a large platter or individual plates. Immediately spoon the warm cheese sauce evenly over the fries so it soaks in. Scatter chopped bacon across the top, then add sliced green onions, pickled jalapeños, and dollops of sour cream. Finish with a light sprinkle of smoked paprika if desired.

Serve

Serve hot so fries remain crisp and cheese sauce is gooey. Offer additional salt, pepper, and hot sauce on the side.