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Shareable - Loaded Bbq Fries Recipe

Name: Yats Shareable - Loaded BBQ Fries Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs sidewinder (curly) potatoes, frozen; 1 cups vegetable oil (for frying); 3 tbs all-purpose flour; 2 tbs cornstarch; 3 tbs cold beer (lager or pilsner); 2 tbs cold water; 0.5 tsp baking powder; 1 tsp salt; 0.5 tsp freshly ground black pepper; 2 tbs unsalted butter; 2 tbs all-purpose flour; 1 cups whole milk; 1.5 cups sharp cheddar cheese, grated; 2 tbs cream cheese (softened); 1 tsp Dijon mustard; 0.5 tsp smoked paprika; 0.5 tsp salt; 0.25 tsp black pepper; 10 oz smoked brisket or pulled pork (warmed and sliced/shredded); 3 tbs BBQ sauce (your choice); 2 tbs pickled jalapeños, sliced; 2 tbs green onions, thinly sliced; 2 tbs crispy bacon, chopped; 1 tbs fresh cilantro, chopped; 0.25 cups diced roma tomato; 2 tbs sour cream (for drizzle); 0.5 tsp coarse sea salt; 0.25 tsp freshly ground black pepper

Inspired by Yats

Time40m

Serves4

Beer battered sidewinder fries, topped with cheese sauce, one smoked meat, & your choice of toppings.

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Ingredients

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Fries

1 1/2 lbs sidewinder (curly) potatoes, frozen

1 cups vegetable oil (for frying)

3 tbs 00 bread flour

2 tbs Cornstarch

3 tbs cold beer (lager or pilsner)

2 tbs cold water

1/2 tsp Baking powder

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

Cheese Sauce

2 tbs Unsalted butter

2 tbs 00 bread flour

1 cups whole milk

1 1/2 cups sharp cheddar cheese, grated

2 tbs cream cheese (softened)

1 tsp Dijon mustard

1/2 tsp Smoked paprika

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Smoked Meat

10 oz smoked brisket or pulled pork (warmed and sliced/shredded)

3 tbs BBQ sauce (your choice)

Toppings & Garnishes (choose / optional)

2 tbs pickled jalapeños, sliced

2 tbs green onions, thinly sliced

2 tbs crispy bacon, chopped

1 tbs Fresh cilantro, chopped

1/4 cups diced roma tomato

2 tbs sour cream (for drizzle)

Finishing

1/2 tsp coarse sea salt

1/4 tsp freshly ground black pepper

Method

Fries

Preheat oil

Pour vegetable oil into a large heavy skillet or deep fryer to a depth of about 1 inch (or follow fryer instructions). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread — it should sizzle and brown in ~45 seconds.

Make beer batter

In a bowl whisk together 3 tbs flour, cornstarch, 1/2 tsp baking powder, 1 tsp salt and 1/2 tsp black pepper. Whisk in 3 tbs cold beer and 2 tbs cold water until a smooth, slightly thick batter forms. Batter should coat but not be gloppy; chill briefly while oil heats.

Coat and fry fries

Working in batches (do not overcrowd), toss frozen sidewinder fries in a large bowl with a light dusting of the remaining 3 tbs flour to help the batter adhere. Dip each batch into the beer batter, letting excess drip off, then carefully add to hot oil. Fry until golden and crisp, about 3–5 minutes per batch depending on thickness. Transfer to a paper towel-lined tray; season immediately with 1/2 tsp coarse sea salt and 1/4 tsp pepper. Keep warm in a 200°F (95°C) oven while finishing remaining batches.

Cheese Sauce

Make roux

In a medium saucepan over medium heat melt 2 tbs butter. Whisk in 2 tbs flour and cook, whisking, for 1 minute to remove raw flour taste but do not brown.

Add milk and thicken

Slowly pour in 1 cup whole milk while whisking to avoid lumps. Continue whisking and bring to a gentle simmer; cook until the sauce thickens enough to coat the back of a spoon, about 3–4 minutes.

Finish cheese sauce

Reduce heat to low. Whisk in 2 tbs softened cream cheese until smooth, then add 1.5 cups grated sharp cheddar a handful at a time, stirring until melted and smooth. Stir in 1 tsp Dijon mustard, 1/2 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm on very low heat, stirring occasionally to prevent skin forming.

Smoked Meat

Warm and sauce meat

If using refrigerated smoked brisket or pulled pork, warm gently in a skillet over medium-low with 3 tbs BBQ sauce, stirring until heated through and evenly coated, about 4–6 minutes. For sliced brisket: warm just until edges are hot to keep tender. Keep warm until assembly.

Toppings & Assembly

Plate the fries: place the hot, crispy beer-battered sidewinder fries on a large share platter or shallow bowl, spreading into an even layer.

Add cheese and meat: ladle the warm cheese sauce evenly over the fries, covering most of them. Distribute the warmed smoked meat across the fries and cheese, using the full 10 oz for a hearty shareable portion.

Add optional toppings: sprinkle chopped crispy bacon, sliced pickled jalapeños, diced tomatoes, and green onions over the top as desired. Drizzle sour cream in thin ribbons if using, and finish with chopped cilantro for brightness.

Finish and serve: sprinkle any remaining coarse sea salt and a light grind of black pepper to taste. Serve immediately while fries are hot and cheese is melty. Provide extra BBQ sauce and napkins on the side.