Loaded Oven Fries
Published April 8, 2025
Rachel Vanni for The New York Times. Food Stylist: Monica Pierini.
- Total Time
- 1 hour 20 minutes
- Prep Time
- 10 minutes
- Cook Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound thick-cut bacon
3 pounds russet potatoes, well rinsed
3 tablespoons olive oil
1 teaspoon garlic powder
Salt and black pepper
8 ounces sharp Cheddar, coarsely grated (about 2 cups)
½ cup chopped scallions or chives
1 cup sour cream, for serving
Nutritional analysis per serving (6 to 8 servings)
34 grams carbs; 61 milligrams cholesterol; 493 calories; 15 grams monosaturated fat; 4 grams polyunsaturated fat; 12 grams saturated fat; 34 grams fat; 3 grams fiber; 640 milligrams sodium; 14 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 450 degrees.
- Step 2
Arrange the bacon slices on a foil-lined sheet pan. Roast the bacon until browned and crisp, about 10 minutes. Remove from the oven and set bacon strips on a paper-towel-lined plate to soak up excess grease, then use your hands to break bacon into small pieces and set aside.
- Step 3
Meanwhile, slice each potato in half lengthwise, then slice each half again lengthwise, so you are left with 4 wedges. Submerge the potatoes in a large bowl of cold water for 5 minutes to remove excess starch. Remove from the water and dry each wedge with a towel.
- Step 4
Add the potato wedges to a mixing bowl and toss with the olive oil, garlic powder and 1 teaspoon each of salt and black pepper until evenly coated. Arrange the potato wedges skin-side down on a clean sheet pan.
- Step 5
Roast for 45 minutes, until the insides of the potatoes are soft and the skin is crispy. Remove from the oven and sprinkle the wedges evenly with Cheddar and bacon. Return to the oven until the cheese has melted, about 5 minutes more.
- Step 6
Let sit for 5 minutes to cool slightly, then top with chopped scallions, dollops of sour cream and more salt and pepper to taste. Serve immediately.
Private Notes
Comments
Maybe I am mis-guided, but seems that you can use that bacon grease for cooking the potatoes instead of wiping it up with a paper towel and then starting fresh with the potatoes on a clean sheet pan. I mean, let's not waste good bacon grease!
I do NOT recommend soaking them in water to get rid of excess starch. You want that excess starch to aid in getting them crispy. It might take a little more time and make a few more dishes, but I highly recommend boiling the potatoes firs until partially done, straining them, and then baking them. Ultra crispy every time!
I agree about using the bacon grease to coat the potatoes, perhaps augmented with a bit of olive oil or duck fat if there doesn't seem to be enough. So no foil on the sheet pan and don't clean it. Just pour off the bacon grease into the mixing bowl and follow the recipe from there.
Quite good, I eigth-th the potatoes instead of quartering them (maybe I just had big potatoes…) and it turned out great. Would recommend. I had chopped jalepenos for another dish but decided to put them on this with the cheese and bacon — great choice, would definitely add them if you like spice!
These were excellent! I made them to go with the turkey meatloaf on this site, and that was a winning combo.
These were surprisingly so good!!! I did cut them once more than described, just because I prefer a thinner potato. I also accidentally added a TBSP of garlic powder instead of TSP but it gave it a bit of zing :)