Crispy BBQ Loaded Fries

Allergens

Dairy, Gluten

Ingredients

• 4 large russet potatoes, washed and cut into fries
• Vegetable oil for frying
• 2 cups shredded cheddar cheese
• 1 cup dill pickle slices
• 1/2 cup BBQ seasoning
• 1/4 cup all
• purpose flour
• 1 1/2 cups milk
• 3 tbsp unsalted butter
• Salt and pepper to taste

Instructions

1. In a deep fryer or heavy pot, heat the vegetable oil to 350°F (175°C). Fry the potato fries in batches until they are golden brown and crispy, about 4 5 minutes per batch. Remove from the oil and drain on paper towels.
2. In a small saucepan, melt the butter over medium heat. Whisk in the flour to create a roux and cook for 1 minute. Gradually whisk in the milk until smooth and thickened. Stir in the shredded cheddar cheese, BBQ seasoning, salt, and pepper until fully combined and smooth. Keep warm on low heat.
3. To serve, arrange the crispy fries on a plate, pour the warm cheese sauce over them, and top with dill pickle slices.

Chef’s Insight

The key to crispy, perfect fries is to ensure they are fully submerged in hot oil during cooking. Also, be sure to drain them well on paper towels to remove excess oil.

Notes

The cheese sauce can be prepared ahead of time and kept warm in a double boiler until ready to use.