Loaded Oven Fries with Chipotle Ranch
1 ½ pounds russet potatoes (about 2 large potatoes)
- 2 tablespoons avocado oil
- 1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
- 4 strips bacon, fried until crisp and chopped into small bits
1½ cups freshly shredded medium sharp cheese (I prefer Tillamook brand)
½ jalapeño very thinly sliced (optional)
1 tablespoon freshly chopped dill, for serving
1 tablespoon freshly chopped parsley, for serving
- ½ roma tomato seeds removed and diced small, for serving
- SideDish Chipotle Ranch, for Serving
Preheat the oven to 400℉. Line a large baking sheet with parchment paper.
Scrub potatoes well, then cut lengthwise into 1/2-inch wide fries.
Optional Step: If you have time, place cut potatoes in a large bowl and fill with hot tap water until the potatoes just covered. Let soak for 15 to 30 minutes. This step is not essential but does lend to much crispier french fries. Drain the potatoes and place them on a kitchen towel. Spread the potatoes onto the large kitchen towel and using another kitchen towel, pat them until they are very dry.
Place the fries on the prepared baking sheet. Drizzle with avocado oil and season with salt and pepper. Using your hands, toss until very well and evenly coated. Spread the fries into a single layer.
Bake in the oven until fries are golden brown all over and crisp, about 30 minutes, undisturbed. After 30 minutes, toss the potatoes and then return to the oven for an additional 5 to 10 minutes, until very crisp.
Remove the fries from the oven and sprinkle with the cheese. Top with jalapeño slices and bacon. Return the fries to the oven and cook until the cheese is bubbly and lightly browned, about 5 minutes.
Top with fresh dill, parsley, and tomatoes. Finish with a drizzle of SideDish Chipotle Ranch, plus more for dipping.