Loaded Fries Recipe

Cutting the Potatoes

Wash and peel the russet potatoes. Cut them into thin strips, about 1/4 inch thick.

Soaking the Potatoes

Place the cut potatoes in a large bowl of cold water and let them soak for at least 30 minutes. This helps to remove excess starch and achieve crispiness.

Frying the Potatoes

Heat the vegetable oil in a deep fryer or a large pot to 350°F (175°C). Drain and pat dry the soaked potatoes. Fry the potatoes in batches for about 5-7 minutes until golden brown and crispy. Remove and drain on paper towels, then sprinkle with salt.

Sautéing Shallots

In a saucepan, melt 2 tablespoons of butter over medium heat. Add minced shallots and sauté until translucent, about 3 minutes.

Reducing the Sauce

Add the port wine and thyme to the pan, increase the heat, and let it simmer until reduced by half, about 10 minutes.

Adding Stock

Pour in the beef stock and continue to simmer until the sauce thickens, about 10 more minutes. Season to taste.

Mixing Ingredients

In a bowl, combine softened unsalted butter, crumbled Roquefort cheese, minced garlic, and black pepper. Mix until well combined.

Chilling the Butter

Transfer the mixture to a piece of plastic wrap, shape it into a log, and refrigerate until firm, about 30 minutes.

Topping the Fries

Once the fries are crispy and hot, place them on a serving platter. Drizzle the port demi over the fries, then add slices of Roquefort butter on top.

Garnishing

Finish by sprinkling sliced scallions over the loaded fries for a burst of flavor and color.