Loaded Oven Fries

Published April 9, 2025

Total Time: 1 hour 20 minutes

Prep Time: 10 minutes

Cook Time: 1 hour 10 minutes

Servings: 6–8 (adjust based on portion size)

Ingredients

• 1 pound (450g) thick-cut bacon

• 3 pounds (1.35kg) russet potatoes (well rinsed, large and starchy varieties recommended)

• 3 tablespoons olive oil (or 2–3 tbsp reserved bacon grease, per pro tip)

• 1 teaspoon garlic powder

• 1 teaspoon salt (plus extra for seasoning)

• 1 teaspoon freshly ground black pepper (plus extra for seasoning)

• 8 ounces (225g) sharp Cheddar cheese, coarsely grated (≈ 2 cups)

• ½ cup chopped scallions or chives (plus extra for garnish)

• 1 cup sour cream (for serving, plus extra for dolloping)

Preparation

Step 1: Preheat Oven & Cook Bacon

Preheat the oven to 450°F (230°C). Line a large sheet pan with foil (optional, for easy cleanup). Arrange bacon slices in a single layer on the pan and roast for 10–12 minutes until uniformly browned and crisp. Monitor closely to prevent burning, as bacon crisps rapidly.

Step 2: Reserve Bacon Grease & Prepare Bacon

Once bacon is done, transfer it to a paper-towel-lined plate to drain excess grease. Remove the sheet pan from the oven and reserve the rendered bacon grease (≈ ¼–⅓ cup) for later use—this is a key pro tip to enhance potato crispiness and flavor. Crumble the cooled bacon into small pieces and set aside.

Step 3: Prepare Potatoes for Roasting

Option A (Original Method: Soaking for Easier Draining):

• Slice each potato in half lengthwise, then cut each half into 2–3 additional wedges (4 total per potato), ensuring uniform thickness (≈ ½-inch/1.3cm).

• Submerge wedges in a large bowl of cold water for 5 minutes to remove excess starch. Drain and dry thoroughly with paper towels.

Option B (Pro Tip: Partial Boiling for Ultra-Crispiness):

For optimal texture, partially boil the wedges (skip soaking):

• Slice potatoes into 4 wedges per potato (½-inch thick).

• Boil in salted water for 5–6 minutes until just tender but not mushy (resist overcooking).

• Drain, spread on a clean towel to dry completely, then proceed to toss with oil and spices.

(Commenters note: Soaking removes starch, while boiling preserves it for crispiness. Choose the method that suits your texture preference!)

Step 4: Toss Potatoes with Flavors

In a large mixing bowl, combine dried potato wedges with 3 tablespoons olive oil (or 2 tbsp bacon grease + 1 tbsp olive oil if needed). Add 1 tsp garlic powder, 1 tsp salt, and 1 tsp black pepper. Toss until evenly coated.

Step 5: Roast Potatoes Until Crispy

Arrange the seasoned potato wedges skin-side down on a clean sheet pan (or reuse the foil-lined pan with residual bacon grease). Roast for 45 minutes, checking at 30 minutes to ensure even browning. The wedges are ready when the interiors are tender and the skin is golden-crispy.

Step 6: Melt Cheese & Finish

After roasting, sprinkle the grated Cheddar and crumbled bacon over the potatoes. Return to the oven for 5 minutes to melt the cheese and reheat the bacon.

Step 7: Rest & Serve

Let the loaded fries rest for 5 minutes to cool slightly. Top with chopped scallions, dollops of sour cream, and a final sprinkle of salt and pepper. Serve immediately from the sheet pan for maximum crispy texture.

Expert Tips from Commenters

• Bacon Grease Mastery: Use the reserved bacon grease to coat potatoes (replace 1–2 tbsp olive oil) for deeper flavor. Avoid wiping the pan clean—residual fat enhances crispiness.

• Starch Control: For ultra-crispy results, partially boil potatoes (Option B) to retain starch. This method eliminates soaking and produces crackling exteriors.

• Crowd-Pleasing Adjustments: Scale up ingredients for parties (e.g., 2 lbs potatoes for 1 adult + 2 kids). Spread wedges flat-side down for even browning.

• Duck Fat Boost: If bacon grease is limited, supplement with 1–2 tbsp duck fat for richer, ultra-crispy edges.

Enjoy your crispy, cheesy loaded oven fries—perfect for gatherings or indulgent meals!