Le Bab's Loaded Fries (for 2) Recipe

Cut and soak

Cut the peeled russet potatoes into 1/3–1/2-inch sticks. Place cut fries in a large bowl of cold water and soak for at least 20 minutes (or up to 2 hours) to remove excess starch. Drain and pat completely dry with clean kitchen towels or paper towels.

Toss with cornstarch

Place the dried potato sticks in a bowl, sprinkle with 2 tablespoons cornstarch, 1 teaspoon fine salt and 1 teaspoon freshly ground black pepper. Toss to coat evenly; the cornstarch helps create an extra-crisp crust.

Heat oil

Pour about 3 cups vegetable oil into a heavy-bottomed pot or deep fryer. Heat to 325°F (160°C) for the first blanch. If you don't have a thermometer, test by dropping a small piece of potato — it should sizzle gently.

First fry (blanch)

Working in batches, fry the potatoes for 4–5 minutes until softened and pale blond but not browned. Remove with a slotted spoon to a wire rack or paper towels to drain. Let cool for 5–10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes until golden brown and crisp. Remove to a wire rack or paper towels and immediately season lightly with a pinch of fine salt.

Make cheese sauce

In a small saucepan over medium heat, melt 1 tablespoon butter. Stir in 1 tablespoon flour and cook for 30–45 seconds to form a roux. Gradually whisk in 1 cup whole milk, then add 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, whisking, until the sauce thickens slightly (2–4 minutes). Reduce heat to low and stir in 1.5 cups shredded sharp cheddar and 1/2 cup shredded mozzarella a handful at a time until melted and smooth. Keep sauce warm on the lowest heat, stirring occasionally to prevent skin forming.

Warm the meat

While the cheese sauce is finishing, warm the sliced beef shawarma or gyro meat in a skillet over medium heat for 2–3 minutes until just heated through. If meat has extra fat, drain excess from pan.

Prepare garlic-yogurt sauce (optional)

In a small bowl combine 1/4 cup Greek yogurt, 1 minced garlic clove, 1/2 tsp olive oil, 1/2 tsp lemon juice and 1/8 tsp salt. Mix until smooth and refrigerate until ready to use.

Assemble loaded fries

Divide the hot fries between two shallow bowls or a single sharing platter. Spoon the warm cheese sauce evenly over the fries. Scatter the warmed shawarma slices over the cheese. Dollop or drizzle 1 tablespoon harissa across each portion, and add 2 tablespoons pickled turnips or onions per serving. Drizzle or spoon 2 tablespoons garlic-yogurt sauce per serving over the top (or serve on the side). Sprinkle chopped parsley over both plates and finish with an extra pinch of smoked paprika if desired. Serve immediately with lemon wedges to squeeze over.