Loaded Fry Board Recipe

Prep and cut

Wash and scrub the potatoes. Cut each potato into 1/3–1/2 inch thick fries. Place cut potatoes in a large bowl of cold water and soak for 20–30 minutes to remove excess starch.

Dry

After soaking, drain the potatoes and pat completely dry with clean kitchen towels or paper towels. Moisture will cause oil splatter and soggy fries.

Fry (or bake) the fries

Heat vegetable oil in a deep skillet or pot to 350°F (if using a thermometer) — about medium-high. Working in batches, fry the potatoes for 4–6 minutes until golden and crisp. Use a slotted spoon to transfer fries to a paper-towel lined tray and immediately season with 1 tsp salt and 1/2 tsp black pepper. If you prefer oven fries: toss dried potato sticks with 2 tbs oil, spread on a baking sheet, and bake at 425°F for 30–35 minutes, flipping once, until crisp and golden.

Cook bacon

Chop the bacon into 1/2-inch pieces. In a large skillet over medium heat, cook bacon until browned and most fat is rendered, 8–10 minutes.

Sauté onion and reduce

Using a slotted spoon, transfer about 2 tablespoons of cooked bacon to a small bowl for garnish if desired and leave the rest in the pan with the bacon fat. Add the finely chopped onion to the pan and cook over medium heat until soft and translucent, about 6–8 minutes.

Caramelize and combine

Stir in the brown sugar and cook 1–2 minutes until it starts to melt and coat the onions. Add apple cider vinegar and maple syrup, scraping up browned bits. Reduce heat to low and simmer, stirring occasionally, for 6–8 minutes until mixture is jammy and thickened. Stir in 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. Remove from heat and set aside.

Make roux

In a medium saucepan over medium heat, melt 2 tbs butter. Whisk in 2 tbs flour and cook 1–2 minutes to remove raw flour taste, whisking constantly until lightly golden.

Add liquids

Slowly whisk in 1 cup beer until smooth, then whisk in 1/2 cup milk. Bring to a gentle simmer, whisking, until sauce thickens slightly, about 3–4 minutes.

Finish cheese sauce

Reduce heat to low. Whisk in softened cream cheese until melted and smooth. Gradually add grated cheddar, a handful at a time, whisking until fully incorporated and smooth. Stir in 1 tsp Dijon mustard, 1/8 tsp cayenne, and 1/2 tsp salt. Keep warm on the lowest heat, stirring occasionally. If sauce is too thick, thin with up to 2–4 tbs extra beer or milk to reach desired pourable consistency.

Prepare jalapeños

Slice jalapeños into thin rounds. If you prefer less heat, remove seeds and membranes before slicing (use gloves or wash hands thoroughly afterward).

Sauté

Heat 1 tbs olive oil in a small skillet over medium-high heat. Add sliced jalapeños and 1/4 tsp salt. Sauté, stirring occasionally, until softened and edges are lightly charred, 4–5 minutes. Remove from heat and set aside.

Mix

In a small bowl, combine 1/2 cup mayonnaise, 1 tsp finely chopped chipotle peppers in adobo, 1 tbs lime juice, 1/4 tsp smoked paprika, and 1/4 tsp salt. Whisk until smooth. Taste and adjust chipotle for desired heat. Refrigerate until ready to use.

Warm components

Set the fries on a large serving board or platter while still hot. Reheat beer cheese gently if it has cooled so it is pourable, and warm the bacon jam slightly if desired.

Assemble loaded fry board

Scatter the hot fries across the board. Spoon warm beer cheese over the fries in several spots. Dollop or spoon bacon jam in small mounds across the fries. Distribute sautéed jalapeño rounds over the top. Drizzle chipotle mayo in a thin zigzag over everything. Sprinkle reserved crisp bacon pieces (if set aside) or additional crumbled bacon, then scatter sliced scallions and optional chopped cilantro over the board.

Serve

Serve immediately while fries and cheese are hot. Provide extra napkins and small spoons for the jams and cheese. Leftovers can be stored separately: fries will lose crispness, beer cheese and bacon jam keep refrigerated in airtight containers for 3–4 days.