Loaded Fries Recipe

Cut potatoes into 1/2-inch fries, rinse in cold water until water runs clear to remove excess starch, then pat dry thoroughly with towels.

Par-fry: Heat 1 L vegetable oil in a deep pot to 325°F (160°C). Fry potatoes in batches for 4–5 minutes until soft but not browned. Remove with a slotted spoon to a tray lined with paper towels and cool for 10–15 minutes.

Increase oil temperature to 375°F (190°C). Fry potatoes a second time in batches for 2–3 minutes until golden and crisp. Drain on paper towels, season immediately with 1 tsp salt and 1 tsp black pepper. Keep warm in a low oven (200°F / 95°C) while finishing other components.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add diced chicken thighs and brown for 4–5 minutes until exterior is golden. Remove chicken and set aside.

In the same skillet, add the diced onion and cook 4–5 minutes until translucent. Add 3 cloves minced garlic and cook 30 seconds until fragrant.

Return chicken to the skillet. Stir in 400 ml passata, 120 ml BBQ sauce, 120 ml chicken stock, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tbsp brown sugar, 3/4 tsp salt and 1/2 tsp black pepper. Bring to a simmer.

Reduce heat to low and simmer gently 15–20 minutes, stirring occasionally, until sauce thickens and chicken is tender and coated. Taste and adjust seasoning. If using oxtail ragu instead, substitute 600 g braised oxtail shredded and simmer in the sauce until heated through.

Combine 1 cup chopped parsley, 1/2 cup chopped cilantro, 2 minced garlic cloves, 2 tablespoons red wine vinegar, 4 tablespoons olive oil, 1/4 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper in a bowl. Stir well and let sit at room temperature for at least 10 minutes to meld flavors.

Whisk together 1/2 cup mayonnaise, 1 grated garlic clove, 1 tsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Refrigerate until ready to use.

Mix 3 tablespoons sriracha, 1 teaspoon honey and 1 teaspoon lime juice in a small bowl. Adjust heat or sweetness to taste.

Plate fries

Arrange a generous bed of double-cooked fries on a large platter or individual plates.

Top with ragu

Spoon the hot BBQ chicken ragu (or oxtail ragu) evenly over the fries so the sauce soaks into some fries but doesn't make them soggy.

Drizzle garlic mayo in a zigzag across the fries and add streaks or dots of chilli sauce to taste.

Spoon chimichurri over the top in a few places for bright herb flavor.

Scatter fresh coriander leaves and optional feta or grated cheddar over everything. Finish with an extra pinch of salt and freshly ground black pepper to taste.

Serve immediately while fries are hot and crisp. Provide extra sauces at the table if desired.