Fructose Free Loaded Fries
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Learn more →Ingredients
4 servings
For the fries
- 2 lbs russet potatoes (about 3 large), scrubbed
- 3 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
For the toppings
- 6 strips bacon
- ½ cup sour cream
- 3 scallions, thinly sliced
- 1 jalapeño, thinly sliced (optional)
Ingredient noteA serving of up to about one small jalapeño is low in fructose. This recipe contains only about 1/4 of a jalapeno per serving, making it likely Low Fructose. If you prefer to always avoid jalapeño, please tap it and change its rating to Red.
For the cheese sauce
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- ¾ cup whole milk
- 1 ½ cups cheddar cheese, freshly grated
- ¼ tsp smoked paprika
- ¼ tsp kosher salt
Instructions
- 1
Preheat the oven to 425°F (220°C). Place a wire rack on a large baking sheet and set aside.
- 2
Cut the potatoes lengthwise into 1/4-inch planks, then cut each plank into 1/4-inch sticks. Toss the fries in a large bowl with the olive oil, 1 tsp kosher salt, black pepper, and garlic powder until evenly coated.
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