Cajun Loaded Fries

Cajun Loaded Fries with a crunchy exterior, chewy interior, and a spicy cheese sauce.

Scale

900 g (2 lb) russet potatoes, scrubbed and cut into 1 cm (1/3–1/2") thick fries
60 ml (1/4 cup) neutral oil (grapeseed or vegetable) for baking; peanut or canola for deep-frying
10 g (2 tsp) kosher salt
2 tbsp (20 g) homemade Cajun spice blend
120 g (4 oz) bacon, cooked crisp and chopped (or vegetarian bacon alternative)
240 ml (1 cup) whole milk
30 g (2 tbsp) unsalted butter
15 g (2 tbsp) all-purpose flour
180 g (6 oz) cheddar cheese, grated
Optional: 50 g (1/2 cup) pickled jalapeños
Optional: 40 g (1/4 cup) scallions, thinly sliced
Optional: 30 g (1/4 cup) chopped cilantro
Optional: 60 ml (1/4 cup) sour cream or Greek yogurt
Optional: lime wedges and hot sauce
1–2 tsp fresh lime juice
Flaky sea salt, to taste

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Cut 900 g (2 lb) russets into 1 cm (1/3–1/2") thick sticks. Rinse in cold water until water runs clear, then dry thoroughly.
Toss potatoes with 15 ml (1 tbsp) oil and 1/2 tsp salt, roast at 220°C (425°F) for 10–12 minutes until tender.
Raise heat to 230°C (450°F). Toss fries with remaining 45 ml (3 tbsp) oil and 1 tbsp Cajun spice blend. Roast 10–12 minutes until crisp.
Cook bacon in a skillet until crisp, 6–8 minutes. Reserve fat for cheese sauce, if desired.
Melt butter in a saucepan. Whisk in flour, then milk until smooth. Simmer 2–3 minutes. Stir in cheese until glossy.
Assemble fries, scatter bacon on top, pour cheese sauce over, finish with jalapeños, scallions, and lime squeeze. Serve immediately.

Use a wire rack for crisping and double-cook fries for best texture. Store leftovers separately.