Red Meat Allergy Friendly Loaded Fries

Total time55 min

Prep time15 min

Cook time40 min

4.8

(19)

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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
Chef's tip
Cook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed.
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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