Loaded French Fry Basket Recipe

Prepare potatoes

Wash and scrub the russet potatoes. Leave the skin on for texture. Cut each potato into 1/4-inch to 3/8-inch sticks (classic fry shape). Place cut fries into a large bowl of cold water as you work to remove surface starch.

Soak fries at least 30 minutes (up to 2 hours) in the refrigerator to draw out starch. For best crispiness, change the water once if soaking longer than 30 minutes.

After soaking, drain the potatoes and pat very dry with clean kitchen towels or paper towels. Any surface moisture will cause oil splatter and produce soggy fries.

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). If you don't have a thermometer, heat until oil shimmers and a small scrap of potato sizzles gently.

Blanch fry batches (do not overcrowd) for 3–4 minutes until pale and soft (not browned). Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool 10 minutes.

Increase oil temperature to 375°F (190°C). Fry blanched potatoes in batches until golden-brown and crisp, about 2–3 minutes per batch. Drain on paper towels and immediately season with 1 tbs kosher salt and 1 tsp black pepper while hot.

While fries are resting after the second fry, prepare the cheese and toppings: shred cheddar and Monterey Jack if not pre-shredded. Finely chop green onions and cilantro. Dice or crumble cooked bacon (see next step).

Cook bacon

Cook bacon until crisp in a skillet over medium heat or bake on a rimmed sheet at 400°F (200°C) for 12–18 minutes. Drain on paper towels, then chop into bite-size pieces.

Place the hot fries in a large oven-safe basket or shallow baking dish in a single layer or slightly piled. Sprinkle shredded cheddar and Monterey Jack evenly over the fries so the residual heat begins to melt the cheese.

If you want fully melted, place the fries under a broiler on high for 1–2 minutes (watch closely) or in a 425°F (220°C) oven for 3–4 minutes until cheese is melted and bubbly.

Scatter chopped bacon, sliced pickled jalapeños, and most of the chopped green onions over the melted cheese. Reserve a tablespoon of green onion for garnish.

Prepare the quick ranch-sour cream sauce: in a small bowl combine 1/2 cup sour cream, 1/4 cup ranch dressing, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1 tsp hot sauce (optional). Taste and adjust salt or hot sauce to preference.

Drizzle half of the sauce over the loaded fries. Serve remaining sauce on the side for dipping.

Garnish the fries with remaining green onion and chopped cilantro (if using). Serve immediately in a basket or platter so fries remain hot and crispy.