Loaded Roast Fries Recipe
House fries loaded with rosemary chicken, streaky bacon, sage & onion stuffing, Yorkshire pudding, gravy, cranberry sauce, parsley.
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Ingredients
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Fries
Rosemary Chicken
Bacon and Stuffing
Yorkshire Pudding
Toppings
Method
Preparing the Fries
- 1
Bake the Fries
Preheat your oven to 200°C (400°F). Spread the frozen French fries on a baking sheet in a single layer. Sprinkle with salt and pepper. Bake for 25-30 minutes until crispy and golden brown, turning halfway through.
Cooking the Rosemary Chicken
- 2
Season and Cook Chicken
While the fries are baking, season the chicken breast with olive oil, fresh rosemary, and garlic powder. Heat a skillet over medium heat and cook the chicken for about 6-7 minutes on each side until fully cooked. Remove from heat and let rest before shredding.
Preparing Bacon and Stuffing
- 3
Making Yorkshire Pudding
- 4
Prepare Yorkshire Pudding Batter
In a mixing bowl, whisk together the all-purpose flour, eggs, milk, and salt until smooth. Let the batter rest for 15 minutes.
- 5
Cook Yorkshire Puddings
Preheat a muffin tin in the oven at 220°C (425°F) for 10 minutes. Pour batter into the hot tin and bake for 20-25 minutes until puffed and golden.
Assembling the Loaded Roast Fries
- 6
Top the Fries
Once the fries are baked, layer them on a large serving platter. Top with shredded rosemary chicken, crispy bacon, stuffing, and Yorkshire puddings. Drizzle with hot gravy and dollop cranberry sauce on top. Finish with a sprinkle of fresh parsley.
