Loaded Fries Recipe

Prep and soak

Cut potatoes into 1/4- to 1/3-inch fries, keeping sizes uniform. Place cut potatoes in a large bowl of cold water and soak at least 30 minutes (or up to 2 hours) to remove starch. Drain and rinse, then pat completely dry with clean kitchen towels or paper towels.

Par-cook (optional oven) or prepare oil

If baking: preheat oven to 425°F (220°C). Toss dried fries with 1 tablespoon oil and 1/2 tsp salt and roast on a single layer sheet for 20–25 minutes until golden, flipping halfway. If frying: heat 1 cup vegetable oil in a deep skillet or pot to 325°F (163°C) for the first fry.

Coat with cornstarch and season

Toss dried fries with 2 tablespoons cornstarch, 1 tsp kosher salt, 1/2 tsp black pepper and 1 tsp paprika until evenly coated. The cornstarch will give extra crispness.

Double-fry (if frying)

First fry: fry coated fries in batches at 325°F (163°C) for 3–4 minutes until pale and just tender but not browned. Drain on paper towels. Raise oil temperature to 375°F (190°C) and fry again, in batches, 2–3 minutes until golden-brown and crisp. Drain on a cooling rack or paper towels and immediately season lightly with a pinch of salt.

Oven finish (if baked)

If using the oven method, after roasting until golden and crisp, you can broil 1–2 minutes to increase crispness—watch carefully to avoid burning.

While fries are cooking, heat 1 teaspoon oil in a skillet over medium-high heat. Add the chopped onion and cook 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Add ground beef to the skillet and break it into small pieces. Cook until browned, about 5–7 minutes. Drain excess fat if desired, leaving a little for flavor.

Stir in chili powder, ground cumin, 3/4 tsp salt, 1/4 tsp black pepper and 1 tablespoon tomato paste. Add 2 tablespoons water and stir, scraping up browned bits. Simmer 2–3 minutes until sauce thickens and coats the meat. Taste and adjust seasoning.

Mix sour cream, mayonnaise and sriracha (or hot sauce) in a small bowl until smooth. Adjust heat to taste by adding more sriracha.

When fries are hot and in a single layer on an oven-safe tray or skillet, sprinkle shredded cheddar and mozzarella evenly over fries. Spoon the hot seasoned meat evenly across the cheese-covered fries.

Place under a broiler or into a hot oven (450°F / 230°C) for 2–4 minutes until cheese is melted and bubbly. Watch closely to avoid burning.

Remove loaded fries from oven. Drizzle the sriracha-sour cream sauce over the top in lines or dollops, or serve on the side.

Scatter sliced pickled jalapeños, chopped cilantro and sliced green onions over the melted cheese. Squeeze lime wedges over the fries to brighten flavors.

Serve immediately while hot and crispy. Offer extra napkins and a fork for easy sharing.