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Ultimate Loaded Bacon Pub Fries

Crispy, thick-cut golden fries piled high with perfectly rendered bacon bits, drenched in a glossy spicy mayo sauce, and finished with fresh scallions.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American, Pub Food
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Crispy Pub Fries
  • 4 large Russet potatoes scrubbed clean
  • 3 tbsp avocado or canola oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly cracked
  • 0.5 tsp paprika
  • 0.5 tsp garlic powder
Bacon Topping
  • 8 slices thick-cut smoked bacon
Glossy Spicy Mayo
  • 0.5 cup full-fat mayonnaise
  • 2-3 tbsp Sriracha hot sauce adjust to taste
  • 1 tsp lemon juice freshly squeezed
  • 0.5 tsp garlic powder
  • 1-2 tsp water to thin sauce
Garnish
  • 3 green onions (scallions) finely chopped
  • 1 tsp dried parsley

Equipment

  • Large baking sheets
  • Parchment paper
  • Mixing bowls
  • Chef's Knife

Method
 

  1. Cut potatoes into thick batons and soak in cold water for 30 minutes. Drain and dry completely.
  2. Preheat oven to 425°F (220°C). Toss dried potatoes with oil, salt, pepper, paprika, and garlic powder. Spread in a single layer on a parchment-lined baking sheet.
  3. Bake fries for 30-35 minutes, flipping halfway, until golden and crispy.
  4. Meanwhile, lay bacon on a cold baking sheet and place in oven. Heat to 400°F (200°C) and bake 15-20 minutes until crisp. Drain and chop.
  5. Whisk mayonnaise, Sriracha, lemon juice, and garlic powder together. Add water a few drops at a time until a glossy drizzling consistency is reached.
  6. Transfer hot fries to a serving tray. Top generously with chopped bacon, drizzle heavily with the spicy mayo, and garnish with green onions and parsley. Serve immediately.

Notes

Do not assemble the fries until you are ready to eat them to prevent the potatoes from becoming soggy.