Loaded Linebacker Fries Recipe

Prepare potatoes (if using fresh)

Peel (optional) and cut russet potatoes into 1/4–1/2-inch thick fries. Rinse in cold water until water runs clear to remove excess starch, then pat completely dry with clean kitchen towels or paper towels.

Par-cook (optional for crispier fries)

For extra-crisp fries: blanch cut potatoes in simmering water for 3–4 minutes, then drain and dry thoroughly. Alternatively, you can par-bake on a baking sheet at 400°F (200°C) for 10 minutes, flipping once.

Fry or bake

Fry method: Heat vegetable oil to 350°F (175°C) in a heavy pot or fryer. Fry potatoes in batches until golden and crisp, 4–6 minutes per batch. Drain on paper towels and season with 1 tsp salt, 1/2 tsp pepper and 1/2 tsp paprika while hot. Baking method: Toss potatoes with 2 tbsp oil, spread in a single layer on a rimmed baking sheet, bake at 425°F (220°C) for 25–30 minutes, flipping halfway, until golden and crisp. Season immediately with salt, pepper and paprika.

Heat a skillet over medium-high heat. Add ground beef and cook, breaking up with a spoon, until no longer pink, about 5–6 minutes. Drain excess fat if desired.

Add the chopped onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.

Stir in tomato sauce, beef broth, chili powder, cumin, Worcestershire sauce, salt and pepper. If using, add drained beans. Bring to a simmer, reduce heat to low, and cook gently 10–12 minutes to thicken and meld flavors. Taste and adjust seasoning. Keep warm; the chili should be saucy but not soupy so it will sit on fries.

In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux, stirring constantly, but do not let it brown.

Slowly whisk in milk, a little at a time, until smooth. Continue cooking and whisking until the mixture thickens and coats the back of a spoon, about 3–5 minutes.

Remove from heat and stir in grated cheddar (and cream cheese if using) until fully melted and smooth. Season with ground mustard (if using), 1/4 tsp salt and a pinch of black pepper. If the sauce is too thick, thin with 1–2 tbsp milk to desired consistency. Keep warm over very low heat, stirring occasionally.

Arrange the hot fries on a large platter or individual plates in a single layer or slightly piled.

Spoon a generous ladle of warm chili evenly over the fries, distributing so each portion has meat and sauce.

Drizzle the warm cheese sauce over the chili-covered fries. Use as much as you like for cheesy coverage.

Dot or drizzle sour cream over the top (or serve on the side).

Sprinkle sliced green onions, pickled jalapeños and chopped cilantro over the finished fries for color and brightness.

Serve immediately while fries are hot and the cheese sauce is melty.