Dump Truck Fries Recipe

Prepare Potatoes

Wash the potatoes thoroughly. Peel them if you prefer (skin on is fine). Cut each potato into 1/3–1/2-inch sticks for classic fries. Aim for uniform size for even cooking.

Rinse and Soak

Place the cut fries in a large bowl of cold water and swish to remove surface starch. Let soak for at least 30 minutes (up to 2 hours). This improves crispiness.

Dry

Drain the fries and pat completely dry with clean kitchen towels or paper towels. Excess moisture will cause oil to splatter and make fries soggy.

Heat Oil

Pour oil into a heavy pot or deep fryer to a depth of about 2 inches. Heat to 325°F (160°C) for the first blanch. If you don't have a thermometer, medium heat for 5–7 minutes should get the oil hot but not smoking.

First Fry (Blanch)

Working in batches, fry the potatoes for 3–4 minutes until they are soft but not browned. Remove with a slotted spoon and drain on a cooling rack or paper towels. This step cooks the interior.

Increase Heat

Raise oil temperature to 375–400°F (190–205°C) for the final crisping. Allow oil to come up to temperature between batches.

Second Fry (Crisp)

Fry the blanched potatoes in batches for 2–3 minutes until golden brown and crisp. Do not overcrowd the pot. Transfer to paper towels or a wire rack and immediately season with 1 tsp salt and 1 tsp black pepper (from the 'Fries' ingredient list), tossing gently to distribute.

While the fries are finishing the second fry, combine paprika, smoked paprika, garlic powder, onion powder, cayenne, dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl and mix thoroughly. Sprinkle about 1/2 to 1 tsp of this Cajun seasoning over the hot fries and toss gently to coat. Adjust amount to taste; reserve remaining seasoning for later fries or serve at the table.

Whisk together mayonnaise, ketchup, yellow mustard, hot sauce, pickle relish, apple cider vinegar, honey, 1/8 tsp salt, and 1/8 tsp black pepper in a small bowl until smooth. Taste and adjust hot sauce, vinegar, or honey to balance heat/sweetness. Chill until ready to use; sauce can be made ahead and stored in the refrigerator for up to 3 days.

While fries are hot, sprinkle shredded cheddar cheese over a pile of fries so it begins to melt. Add crumbled bacon and chopped green onions on top. Spoon or 'dump' 2–3 tablespoons of Dump Sauce over the cheese and toppings to create the signature 'dump truck' pile. Add diced tomatoes or a dollop of sour cream if using. Serve immediately so fries remain crisp.

Arrange fries on a platter or individual plates. If making multiple servings, portion fries into a shallow 'pile' and apply cheese first, then bacon and green onions, finishing by spooning the dump sauce over the top. Serve extra Cajun seasoning and dump sauce on the side for guests to add more if desired.