Loaded Fries Recipe

Wash and peel the potatoes if desired. Cut each potato into 1/4- to 3/8-inch sticks for classic fries. Rinse the cut fries under cold water until the water runs clear to remove excess starch.

Soak the rinsed fries in a large bowl of cold water for at least 30 minutes (or up to 2 hours) to firm them and remove more starch. Drain and pat completely dry with clean kitchen towels or paper towels.

Place the dried fries in a large bowl and toss with the cornstarch until evenly coated. This helps create extra-crispy exterior. Then toss with 1 tsp fine sea salt, 1 tsp freshly ground black pepper, and the seasoning blend (paprika, garlic powder, onion powder, smoked paprika, cayenne) until well distributed.

Heat 3 to 4 cups of vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (160°C) for the first blanch fry. Working in batches so you do not crowd the pot, fry the potatoes for 3–4 minutes until they are pale and just starting to soften but not browned. Remove with a slotted spoon to a paper towel–lined tray and let cool 5 minutes.

Increase the oil temperature to 375°F (190°C). Fry the blanched fries in batches again for 2–3 minutes until golden brown and crisp. Transfer to a paper towel–lined tray immediately and season lightly with additional salt while hot.

Make a roux

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Add 2 tbs all-purpose flour and whisk constantly for 1–2 minutes until the raw flour smell is gone and mixture is bubbling but not browned.

Add milk

Gradually whisk in 1 cup whole milk, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer and cook for 2–3 minutes until it thickens enough to coat the back of a spoon.

Add cheese and seasonings

Lower heat to low. Remove the saucepan from direct heat briefly and stir in 2 cups shredded cheddar and the chopped American cheese (if using) a handful at a time until fully melted and smooth. Stir in 1 tsp mustard, 1 tsp hot sauce, 1 tsp salt, and 1/2 tsp black pepper. Return to very low heat if needed to keep sauce warm but do not boil (will make sauce grainy). Taste and adjust salt or hot sauce to preference.

Cook the bacon: While fries are frying or in a separate skillet over medium heat, cook 6 slices of bacon until crisp, about 6–8 minutes, turning as needed. Transfer to paper towels to drain, then chop into 1/2-inch pieces.

Prepare other toppings: Thinly slice 3 green onions (use both white and green parts). Slice pickled jalapeños if whole. Measure out 1/2 cup sour cream and chop cilantro if using.

Assemble the loaded fries: Arrange the hot fries on a large platter or divide among plates. Pour the warm cheese sauce evenly over the fries. Sprinkle the chopped crispy bacon, sliced green onions, pickled jalapeños, and crumbled queso fresco (if using) over the top. Dollop sour cream and scatter chopped cilantro. Serve immediately so fries stay crisp and cheese sauce is warm.

Optional finishing: Add extra hot sauce or a sprinkle of smoked paprika for color and a final pinch of salt to taste.