These are not background fries, they’re the reason everyone’s hovering near the kitchen.
We pulled this recipe from Magnolia Table, Volume 3—our Cookbook Club pick of the month—because it does exactly what a great cookbook should: delivers something classic, then makes it better. Nothing fussy. Just done right.
Why This Recipe Works
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Double-fried fries that actually stay crisp.
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A proper cheddar sauce. Smooth, rich, no shortcuts.
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Bacon, ranch, chives—because restraint isn’t the goal here.
It’s the kind of dish that turns a casual night into something people remember.
Homemade Loaded Fries Recipe
Prep: 90 minutes Cook: 45 minutes Cool: none
Makes 4 servings
HOMEMADE FRIES
2 pounds russet potatoes
1 tablespoon freshly cracked black pepper
1 tablespoon garlic powder
1 tablespoon onion salt
1 tablespoon paprika
1 tablespoon dried parsley
1 teaspoon sugar
1 teaspoon kosher salt
4 cups canola oil
CHEESE SAUCE
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk
8 ounces Cheddar cheese, shredded (about 2 cups)
¼ cup ranch dressing (page 130 or store-bought)
3 slices bacon, cooked and chopped
1 tablespoon chopped chives
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To make the fries: Fill a large bowl with ice-cold water. Place a wire rack on top of a baking sheet lined with paper towels.
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Peel the potatoes, then cut them into ¼-inch sticks, and place in the cold water for 30 minutes. Remove the soaked potatoes and pat dry using paper towels.
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In a small bowl, stir together the pepper, garlic powder, onion salt, paprika, parsley, sugar, and salt. Set aside.
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Pour the oil into a large Dutch oven. Heat the oil over medium-high heat until it reaches 325°F on a deep-fry thermometer. Using a spider or slotted spoon, carefully place a small amount of potatoes at a time in the oil and cook, stirring occasionally and gently, until the fries are pale and just cooked through, 5 to 7 minutes. Carefully remove the fries from the oil and place on the prepared rack. Repeat until all fries have been parcooked. Set the oil aside.
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To make the cheese sauce: In a small saucepan, melt the butter over medium heat. Add the flour and cook, whisking constantly, until a paste forms and smells nutty, 30 seconds. Slowly add the milk, whisking constantly, until smooth. Raise the heat to medium-high, bring to a vigorous simmer, then reduce the heat to low and cook, whisking occasionally, until thickened slightly, about 2 minutes. Remove from the heat and gradually whisk in the Cheddar until smooth. Stir in 1½ teaspoons of the fry seasoning. Cover to keep warm.
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Heat the oil again over medium-high heat until it reaches 356°F to 375°F on a deep-fry thermometer. Using a spider or slotted spoon, carefully place on a small amount of parcooked potatoes at a time in the oil and cook, stirring occasionally, until the potatoes are deep golden brown and crisp, 2 to 3 minutes. Carefully remove them from the oil and transfer to the prepared rack to drain. Sprinkle the fry seasoning over the hot fries. Repeat until all fries are finished, maintaining oil temperature between batches. Place all the fries into a large bowl and toss, adding a little more seasoning to fully coat all the fries.
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If necessary, reheat the cheese sauce on low heat, whisking constantly, until just warm—do not simmer. To assemble, evenly layer the fries on a large plate or platter, drizzling the cheese sauce in between each layer. Drizzle the top layer with the cheese sauce, ranch dressing, chopped bacon, and chives. Serve the remaining cheese sauce on the side.
A Few Notes Before You Start
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Soak the potatoes. It matters.
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Fry twice. That’s where the texture happens.
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Season immediately—hot fries, better flavor.
Make these once and you won’t need a reason to make them again.
About the Cookbook Club Pick
Magnolia Table, Volume 3 is full of recipes like this. They're straightforward, generous, and built to be made more than once. No overthinking. No hard-to-find ingredients. Just solid cooking that holds up. This one earns a permanent spot in your rotation. Grab your copy here and cook along with us this month.