Ultimate Loaded French Fries Recipe (3 Irresistible Ways)
If you're craving comfort food, this Loaded French Fries Recipe is about to become your new favorite! Golden fries are tossed in savory onion soup mix for an unexpected flavor-packed base, then topped three irresistible ways: with gooey brie and caramelized onions, bold street corn toppings, and spicy buffalo chickpeas with red and green onions.
Servings: 4
Calories: 557kcal
Equipment
- Baking Sheet for the fries
- Air Fryer optional, for air frying fries
- Small mixing bowl for mixing sauce
Ingredients
For the Base Fries
- 3-4 medium russet potatoes cut into fries
- 2-3 tablespoons olive oil
- ½ cup dry onion soup mix
Option 1: Caramelized Onion & Brie Fries
- 1 large yellow onion thinly sliced
- 1 tablespoon olive oil or butter
- ⅛ teaspoon salt
- 3.5-5 oz. (100–150g) brie cheese sliced or cubed
- Balsamic glaze for drizzling (optional)
Option 2: Street Corn Loaded Fries
- 1 tablespoon olive oil
- 1 cup corn kernels fresh, frozen, canned, or grilled
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lime juice juice of ½ lime
- ½ teaspoon chili powder or Tajín
- ¼ cup feta cheese or cotija, crumbled
- ¼ cup fresh cilantro chopped, optional
Option 3: Buffalo Chickpea Fries
- 1 can (15 oz/425gm.) chickpeas drained, rinsed, and dried
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2-3 tablespoons buffalo sauce adjust to taste
- ¼ red onion thinly sliced
- 2 green onions chopped
- Crumbled blue cheese or ranch dressing for drizzling
Instructions
Make the Base Fries
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Wash and peel (if you prefer) the russet potatoes, then cut them into even ¼-inch thick fry shapes.3-4 medium russet potatoes
- Soak the fries in a bowl of cold water for 20–30 minutes to remove excess starch. This is optional but highly recommended. This helps the fries get crispier. Drain and pat very dry with a towel.
- In a large mixing bowl, toss the dried fries with olive oil and the dry onion soup mix, coating evenly.2-3 tablespoons olive oil, ½ cup dry onion soup mix
- Spread the fries in a single layer on the baking sheet (don’t overcrowd). Bake for 30-40 minutes, flipping halfway through, until golden and crispy. Optional: Turn on the broiler for the last 2–3 minutes for extra crisp. Just watch closely to avoid burning.If you’re making the Buffalo Chickpea version, don’t turn off the oven after the fries are done, you’ll need it to roast the chickpeas
Option 1: Caramelized Onion & Brie Fries
- Thinly slice the yellow onion. The thinner the slices, the faster and more evenly they caramelize.1 large yellow onion
- While the French fries are in the oven, heat olive oil or butter in a skillet over medium-low heat. Add the onion and salt. Cook for 20-25 minutes, stirring occasionally, until golden brown and soft. If they’re browning too quickly, reduce the heat and add a splash of water to prevent burning. The longer you cook the onions, the deeper their flavor and darker their color. You can stop when they’re soft and sweet but still pale, or keep going until they turn a rich brown. It’s totally up to you and how much time you have!1 tablespoon olive oil , ⅛ teaspoon salt
- Once your base fries are ready, layer them on a serving platter. Top with caramelized onions and scatter the brie overtop.3.5-5 oz. (100–150g) brie cheese
- For an extra gooey finish, pop the fries under the broiler for 1–2 minutes to melt the brie. Watch closely!
- Drizzle with balsamic glaze if using, and serve warm.Balsamic glaze
Option 2: Street Corn Loaded Fries
- Heat a small amount of oil in a skillet and sauté corn kernels (fresh, frozen, or canned) until golden and slightly charred. If using grilled corn, slice kernels from the cob.1 tablespoon olive oil, 1 cup corn kernels
- In a small bowl, stir together the mayo, sour cream, lime juice, and chili powder.2 tablespoons mayonnaise, 2 tablespoons sour cream, 1 tablespoon lime juice, ½ teaspoon chili powder
- Spread the hot fries onto a serving plate. Drizzle with the creamy sauce, then top with warm corn.
- Sprinkle with crumbled feta or cotija cheese, more chili powder if desired, and chopped fresh cilantro.¼ cup feta cheese , ¼ cup fresh cilantro
- Add lime wedges on the side for squeezing over just before eating.
Option 3: Buffalo Chickpea Fries
- Note: Don’t turn off your oven after baking the fries, you’ll need it to roast the chickpeas.
- Toss chickpeas with olive oil, garlic powder, and paprika. Spread out on a baking sheet and roast for 15-20 minutes, shaking halfway through, until crispy and golden.1 can (15 oz/425gm.) chickpeas, 1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon paprika
- Once roasted, transfer chickpeas to a bowl and toss with 2–3 tablespoons buffalo sauce. Let them soak in the flavor for a minute or two.2-3 tablespoons buffalo sauce
- Layer the hot fries on a serving plate and spoon the buffalo chickpeas overtop.
- Sprinkle with thinly sliced red onion, chopped green onions, and (optional) a drizzle of ranch or a few crumbles of blue cheese.¼ red onion, 2 green onions
Notes
Nutrition information is estimated based on the full recipe, including all three topping variations. If you're only making one version, the actual calories and macros will be lower.
- Try to cut your fries into uniform thickness (about ¼ inch) so they cook at the same rate and crisp up evenly.
- Soaking the cut fries in cold water for 20–30 minutes removes excess starch, which helps them crisp up better in the oven or air fryer.
- After soaking, make sure to pat the fries dry with a clean towel. Any moisture left behind will create steam, not crisp!
- Don’t overcrowd the pan. Make sure to spread the fries out in a single layer on your baking sheet or air fryer basket so they can roast, not steam.
- If your fries are cooked through but not quite crisp enough, broil them for 2-3 minutes at the end, but keep a close eye on them so they don't burn.
Nutrition
Calories: 557kcal | Carbohydrates: 61g | Protein: 14g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 40mg | Sodium: 3015mg | Potassium: 1103mg | Fiber: 6g | Sugar: 7g | Vitamin A: 703IU | Vitamin C: 17mg | Calcium: 181mg | Iron: 3mg