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Cheese & Bacon Loaded Fries Recipe

Name: Slug & Lettuce - Wolverhamptons CHEESE & BACON LOADED FRIES Recipe
Cook time: 1 h
Total time: 1 h
Yield: 3 servings
Cuisine: American
Ingredients: 1.2 kg skin-on russet potatoes; 1 l vegetable oil (for frying); 1 tsp fine sea salt; 0.5 tsp coarse black pepper; 2 tbs unsalted butter; 2 tbs all-purpose flour; 300 ml whole milk; 180 g cheddar cheese, shredded; 60 g cream cheese, softened; 0.5 tsp ground mustard; 0.5 tsp smoked paprika; 1 tsp hot sauce (optional); 0.5 tsp salt; 200 g smoked streaky bacon (thin cut); 3 each spring onions (scallions), thinly sliced; 150 g sour cream; 40 g hard cheese (Parmesan or aged cheddar), shaved; 0.25 tsp freshly ground black pepper

Inspired by Slug & Lettuce - Wolverhampton

Time1h

Serves3

Skin-on fries loaded with nacho cheese, smoked bacon, spring onion and sour cream, topped with hard cheese shavings.

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Ingredients

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Fries

2 2/3 lb (1.2 kg) skin-on russet potatoes

4 1/4 cup (1 l) vegetable oil (for frying)

1 tsp fine sea salt

1/2 tsp coarse black pepper

Nacho cheese sauce

2 tbs Unsalted butter

2 tbs 00 bread flour

1 1/4 cup (300 ml) whole milk

6 1/3 oz (180 g) Cheddar cheese, shredded

2 1/8 oz (60 g) cream cheese, softened

1/2 tsp ground mustard

1/2 tsp Smoked paprika

1 tsp hot sauce (optional)

1/2 tsp Celtic sea salt

Bacon & toppings

7.05 oz (200 g) smoked streaky bacon (thin cut)

3 each spring onions (scallions), thinly sliced

5.29 oz (150 g) Sour cream

1.41 oz (40 g) hard cheese (Parmesan or aged cheddar), shaved

1/4 tsp freshly ground black pepper

Method

Fries

Prepare potatoes

Wash the potatoes thoroughly to remove dirt but keep the skins on. Cut each potato into 8–10 mm (about 1/3 inch) thick sticks for fries. Immediately place cut fries into a large bowl of cold water and soak for 30 minutes to remove excess starch.

Dry and first fry (if deep-frying)

After soaking, drain and rinse the fries. Spread them on a clean kitchen towel or paper towels and pat completely dry. Heat oil in a deep fryer or heavy pot to 160°C (320°F). Working in batches, fry the potatoes for 4–5 minutes until soft but not browned. Remove and drain on paper towels.

Second fry (crispen)

Increase oil temperature to 190°C (375°F). Fry the pre-cooked fries in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels and season immediately with sea salt and black pepper. Keep warm in a single layer on a baking tray in a 90–100°C oven if making multiple batches.

Nacho cheese sauce

Make roux

In a medium saucepan over medium heat melt the butter. Add the flour and whisk continuously for 1–1½ minutes until the mixture is bubbling and has a pale blond color (do not let it brown).

Add milk and thicken

Slowly whisk in the cold milk in a steady stream to avoid lumps. Continue to cook, whisking frequently, until the mixture thickens and is smooth, about 3–5 minutes.

Finish cheese sauce

Reduce heat to low. Whisk in the cream cheese until melted and smooth, then add the shredded cheddar in small handfuls, stirring until fully melted and glossy. Stir in the ground mustard, smoked paprika, hot sauce (if using), and salt. Taste and adjust seasoning. Keep warm on very low heat, stirring occasionally to prevent a skin forming; if it becomes too thick, thin with up to 1–2 tbs milk.

Bacon & toppings

Cook bacon

Cut the bacon into 2–3 cm pieces. In a large skillet over medium heat, cook the bacon pieces, stirring occasionally, until crisp and golden, about 6–8 minutes. Transfer bacon to a paper towel–lined plate to drain. Reserve 1 tablespoon of bacon fat for extra flavor (optional) and discard the rest or save for another use.

Prepare toppings

Thinly slice the spring onions on the bias. Place sour cream in a small bowl and stir lightly to loosen. Shave the hard cheese into thin curls using a vegetable peeler or fine grater. Season the sour cream with a pinch of salt and the 1/4 tsp freshly ground black pepper if desired.

Assemble loaded fries

Place the hot fries on a large serving platter or divide among 3–4 individual plates (serves 3–4). Spoon the warm nacho cheese evenly over the fries. Sprinkle the crisp bacon pieces across the top, then scatter the spring onion slices. Dollop spoonfuls of sour cream across the fries (or serve on the side). Finish by scattering the hard cheese shavings over everything and grind a little extra black pepper on top.

Serve

Serve immediately while fries are hot and the cheese sauce is warm. Offer extra sour cream, hot sauce, or ketchup at the table if desired.