Loaded Sour Cream And Onion Waffle Fries

Loaded with flavors and textures, these waffle fries take the classic snack to new heights! Imagine a stack of crispy, golden fries smothered in a rich sour cream and onion mixture, topped with crunchy bacon, caramelized onions, and a sprinkle of fresh parsley – it’s the ultimate comfort food treat.

Ready Time

2 hrs 10 mins

Yields

8 servings

Ingredients

2 pounds Russet potatoes
1/2 cup vegetable oil
2 tablespoons unsalted butter, softened
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup sour cream
1 cup shredded cheddar cheese
1/4 cup chopped fresh chives
1/4 cup chopped scallions
1 cup crushed Fritos Original Corn Chips
1/2 cup grated Parmesan cheese
1/4 cup crumbled cooked bacon
1/2 cup caramelized onions (see note)
1 tablespoon chopped fresh parsley

Instructions

Peel the Russet potatoes and cut them into long, thin strips, making sure they’re all roughly the same thickness.

Rinse the strips in cold water to remove excess starch, then dry them thoroughly with paper towels.

Heat the vegetable oil in a large pot or deep fryer to 350°F.

Carefully add the potato strips in batches, being careful not to overcrowd the pot.

Fry for 3-4 minutes or until they’re golden brown, repeating with the remaining batches.

Using a slotted spoon, remove the fries from the oil and place them on a paper towel-lined plate to drain excess oil.

In a large bowl, mix together the softened butter, garlic powder, onion powder, salt, and black pepper.

Add the fried potato strips to the bowl and toss them to coat them evenly with the butter mixture.

In a separate bowl, mix together the sour cream, shredded cheddar cheese, chopped chives, chopped scallions, crushed Fritos, and Parmesan cheese.

Spread half of this mixture on a large serving platter or individual plates.

Arrange a layer of fries on top of the sour cream mixture, followed by a layer of caramelized onions, crumbled bacon, and a sprinkle of parsley.

Repeat the layers, finishing with a layer of sour cream mixture on top.

Serve immediately and grab a fork!

Notes

Make sure to adjust the heat as needed when frying the potatoes to prevent burning.

For an extra crispy coating, chill the fries in the refrigerator for at least 30 minutes before frying.

Don’t overcrowd the pot when frying the potatoes, as this can cause them to stick together.

To make ahead, prepare the sour cream mixture and caramelized onions up to a day in advance, storing them in the refrigerator until ready to assemble.

If using a deep fryer, be sure to follow the manufacturer’s instructions for temperature and fry times.

For a spicy kick, sprinkle a pinch of cayenne pepper or red pepper flakes over the sour cream mixture.

To ensure the toppings stay fresh, assemble the loaded fries just before serving.