Loaded Brunch Potatoes Recipe
crispy fried potatoes loaded with smoked gouda fondue, crumbled bacon and chorizo, scallions, and brunch sauce
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Ingredients
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Potatoes
Smoked Gouda Fondue
Toppings
Brunch Sauce
Method
Preparing Potatoes
- 1
Cut and Soak Potatoes
Wash and peel the russet potatoes. Cut them into bite-sized cubes. Soak the potato cubes in cold water for at least 30 minutes to remove excess starch.
- 2
Fry Potatoes
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Drain the soaked potatoes and pat them dry. Carefully add the potato cubes to the hot oil in batches, frying until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper.
Making Smoked Gouda Fondue
- 3
Prepare Fondue
In a saucepan over medium heat, combine the heavy cream and minced garlic. Bring to a simmer, then reduce heat to low. Gradually add the shredded smoked Gouda cheese, stirring until melted and smooth. If using, stir in white wine. Mix cornstarch with a little water to create a slurry, then add to the fondue to thicken. Stir until well combined.
Preparing Toppings
- 4
- 5
Chop Scallions
Wash and chop the scallions, setting aside for garnish.
Making Brunch Sauce
- 6
Mix Brunch Sauce
In a small bowl, whisk together mayonnaise, Sriracha, lemon juice, garlic powder, and salt until smooth and well combined. Adjust seasoning to taste.
Assembling Loaded Brunch Potatoes
- 7
Serve
Place a generous portion of crispy fried potatoes on a serving plate. Drizzle with the smoked Gouda fondue, then top with crumbled bacon, chorizo, and chopped scallions. Finally, drizzle with the brunch sauce before serving.
