3 Loaded French Fry Recipes You’ll Daydream About

Who doesn’t love a piping hot tray of loaded fries? French fries can be so versatile – you need a good base like a Russet potato or sweet potato, but beyond that, the flavor combinations are endless.

Today, I’m sharing three loaded fry recipes you won’t be able to stop thinking about!

To me Bacon Ranch Cheesy Fries are a must for a crowd – and while ranch smothered fries are yummy as is, making a simple, homemade ranch seasoning to toss your ‘taters in, will take this classic to the next level.

For these Bacon Ranch Cheese Fries, I’ll explain how to make homemade french fries, but if you’re short on time, you can use frozen fries, and follow the remaining directions.

Bacon Ranch Cheese Fries

Serves 4

Ingredients:

  • 4 slices bacon, cooked
  • 2 medium Russet potatoes, peeled and cut into 1/4-inch matchsticks
  • 3 tablespoons olive oil
  • 1 ½ tsp garlic powder
  • 1 ¼ tsp onion powder
  • ½ tsp dried dill
  • ½ tsp Kosher salt
  • 1/8 teaspoon cayenne pepper (you can omit this if you don’t like heat)
  • 1/4 cup ranch dressing
  • 1/4 cup freshly grated sharp cheddar cheese
  • 1/4 cup freshly grated mozzarella cheese
  • Fresh chopped chives, to garnish

Instructions:

  1. Preheat the oven to 425F. Peel and cut the potatoes. Place in a large bowl, then toss with the olive oil, garlic powder, onion powder, dill, salt, and cayenne. Line a large baking sheet with parchment paper. Spread fries onto the sheet in a single layer. Bake 15 minutes, flip with a spatula, then bake an additional 10 to 15 minutes, until lightly crisp.
  2. Remove fries from oven and top with the cheddar, mozzarella, and bacon. Return to the oven until the cheese melts, 3 to 5 minutes. Drizzle with ranch dressing. Top with chives, i desired. Serve immediately.

For a flavorful Southwest flair – try baked sweet potato fries with fresh ingredients, full of spice and tang. If you’re not a fan of orange sweet potatoes, summer is the time to find white sweet potatoes in the produce section of your local grocery.

I don’t tend to peel the sweet potatoes, as the skin helps crisp the fries up – but if you’d prefer to, please do so.

Southwest Loaded Sweet Potato Fries

Serves 4

Ingredients:

  • 4 medium sweet potatoes, slicedinto 1/4-inch matchsticks
  • 1-2 tbsp olive oil
  • 1 tsp Kosher salt
  • ½ tsp pepper
  • 1 tsp cumin
  • 2 limes
  • ½ cup cooked black beans
  • ½ cup corn kernels
  • ¼ cup chives or green onions, chopped
  • ¼ cup parsley (or cilantro) chopped
  • 1 jalapeno, thinly sliced (optional)

Instructions:

  1. Preheat the oven to 425F. Slice the sweet potatoes. Place in a large bowl, then toss with the olive oil, salt, pepper, cumin, and juice of one lime. Line a large baking sheet with parchment paper. Spread fries onto the sheet in a single layer. Bake 25 minutes, flip with a spatula, then bake an additional 10 to 15 minutes, until lightly crisp.
  2. Remove fries from oven and top with the black beans, corn, fresh herbs, and jalapeno. Squeeze fresh lime juice. Top with salsa, or guacamole, if desired.

We are saving the best for last! Have you ever had poutine? Typically found in Canada, anyone, anywhere can enjoy poutine with this recipe! It’s currently lobster season, so why not combine fresh lobster meat with a cheesy, warm gravy, and cheese curds? If you can’t find cheese curds, you can swap for cheese balls (like mozzarella pearls).

Lobster Poutine

Serves 4-6

Ingredients:

  • 2 medium Russet potatoes, peeled and cut into 1/4-inch matchsticks
  • 3 tbsp olive oil
  • 1 1/2 tsp Old Bay spice seasoning (perfect for seafood, and will complement these fries!)
  • Kosher salt, to taste
  • 1 lb cooked lobster meat, chopped into bite-sized pieces
  • 5 tablespoons butter
  • 1 garlic clove, minced
  • 3 tablespoons flour
  • ¾ cup lobster or seafood broth (vegetable broth may also be used)
  • ¾ cup milk
  • 4 oz gruyere cheese, freshly grated
  • 4 oz fontina cheese, freshly grated
  • cheese curds, to garnish (optional)
  • chives, to garnish

Instructions:

  1. Preheat the oven to 425F. Peel and cut the potatoes. Place in a large bowl, then toss with the olive oil, Old Bay, and salt. Line a large baking sheet with parchment paper. Spread fries onto the sheet in a single layer. Bake 15 minutes, flip with a spatula, then bake an additional 10 to 15 minutes, until lightly crisp.
  2. While fries are baking, make poutine gravy: Melt the butter in a medium saucepan over medium-low heat. Allow the butter to turn golden brown and nutty. Add in the garlic and cook for a few seconds or until fragrant. Whisk in the flour and cook the roux for 2 minutes. Slowly whisk in the stock and the milk. Stirring frequently, bring the mixture to a gentle simmer, and cook until thickened, about 8-10 minutes. Once it is thickened, whisk in the cheeses and one tsp Old Bay. Season, to taste, with salt and pepper. Keep warm until you are ready to assemble.
  3. Layer fries into a baking dish, or cast-iron skillet. Top with the lobster meat and cheese curds and then pour the cheese sauce over everything. Garnish with fresh chives and serve immediately.
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