Pescatarian Loaded Fries

Total time55 min

Prep time15 min

Cook time40 min

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Ingredients

4 servings

For the fries

2 lbs russet potatoes (about 3 large), scrubbed
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
3 tbsp olive oil
1 tsp kosher salt
½ tsp black pepper
½ tsp garlic powder

For the toppings

6 strips bacon
Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
½ cup sour cream
3 scallions, thinly sliced
1 jalapeño, thinly sliced (optional)

For the cheese sauce

1 tbsp unsalted butter
1 tbsp all-purpose flour
¾ cup whole milk
1 ½ cups cheddar cheese, freshly grated
Chef's tip
Shred it and warm it gently; dairy-free cheddar melts best baked into a dish.
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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