One of the things I didn’t realize before I started researching Celiacs disease was the laundry list of foods that would be off limits for me outside of my own kitchen. Gluten hides in a lot of things so many sauces, marinades, and even non-glutenous fried foods are off the table. Essentially, I’ve been craving fries since September.
Thankfully I have a deep fryer and a lot of college basketball to watch (go heels!). So I took it upon myself to make up a batch of loaded cheese fries- double fried potatoes, cheese sauce, bacon, green onions, and cilantro. It was everything I’d been missing all these months, with the added benefit of being able to eat a whole mess of fries straight from the fryer.
Loaded Cheese Fries
6 yukon gold potatoes
oil for frying
cheese sauce (adapted from serious eats)
2 cups shredded cheddar cheese
1 tbsp corn starch
12 oz evaporated milk
1 tbsp hot sauce
1/2 lb bacon, cooked and crumbled
1/2 cup of chopped cilantro
1/2 cup chopped green onions
for the fries:
Slice your fries, skin on, into 3″x 1/4″ slices. Soak in cold water, and then squeeze into a towel to ring out.
Heat your oil to 375F. Fry for 4 minutes, and then dump onto towels or brown paper bags (you may need to do this in batches). Allow to dry for a few minutes and then fry again, for 5 minutes, until golden brown. Remove from fryer and transfer to a new sheet of brown paper or a rack.
While your fries are frying, Toss your cheese and cornstarch together. Over medium heat combine cheese and 1 cup of evaporated milk. Cook, stirring frequently, until the sauce combines and the cheese melts. Add hot sauce and, if desired, a little more milk to thin it out to the consistency you’d like.
Transfer your fries to a serving plate and top with cheese sauce, bacon, cilantro, and green onions. Serve hot and enjoy!