Loaded Wagyu Bacon Waffle Fries: Crispy, Cheesy, Ultimate Step-by-step instructions

Before you start

Before you start, set up your frying station: a deep skillet or Dutch oven with 2 inches of oil, a deep-fry thermometer, and a wire rack over a baking sheet. Fill a large bowl with ice water. Slice the potatoes using the crinkle mandoline and transfer them to the ice water.

Soak for at least 15 minutes to remove excess starch. While the potatoes soak, cook the bacon until crisp and crumble it. Shred the Monterey Jack if not pre-shredded. Make the crema by stirring together sour cream, minced jalapeño, and lime juice; season with salt. Have the pickled onions ready to garnish.

Instructions

Prep and First Fry

1. 1Prep the Potatoes
   Fill a large bowl with ice water. Using a crinkle-cut mandoline, slice the potatoes into waffle shapes: make one cut, then rotate the potato 90 degrees and cut again. Repeat to create a waffle grid. As you slice, transfer the potatoes to the ice water and let them soak for at least 15 minutes. Drain and pat very dry with a clean kitchen towel. Toss the dried potatoes with the melted wagyu beef tallow in a large bowl until evenly coated.
   Look for The potato slices have a clear waffle pattern and are thoroughly dried before frying.
   Tip Soaking removes excess starch, helping the fries crisp up. Drying well prevents splattering.
2. 2First Fry
   Heat 2 inches of oil (or additional tallow) in a deep skillet or Dutch oven to 325°F (163°C). Working in batches to avoid crowding, add the potato slices and fry for 4 minutes. They will be pale and slightly tender. Use a slotted spoon to transfer them to a wire rack set over a baking sheet. Let them cool slightly while you bring the oil up to the second temperature.
   Look for The fries are cooked through but not yet browned, with a soft interior.
   Tip Do not overcrowd; keep the oil temperature steady for even cooking.

After the first fry, the potatoes should be pale and slightly tender, with no browning. They will look a bit like thick, soft chips. The oil temperature should have stayed around 325°F (163°C) – if it dropped, the fries may be greasy.

The potatoes should be dry and have a light coating of tallow. You'll notice the waffle pattern clearly. Let them cool on the rack while you heat the oil for the second fry.

Second Fry and Broil

3. 3Second Fry
   Increase the oil temperature to 385°F (196°C). Return the par-fried potatoes to the hot oil in batches and fry for 2 minutes, until deeply golden and very crispy. Remove with a slotted spoon and drain on fresh paper towels or a wire rack. Season immediately with kosher salt.
   Look for The fries are golden brown, shatteringly crisp, and make a hollow sound when tapped.
   Tip The high heat drives off moisture and creates a crunchy crust. Keep the fries in a single layer to stay crisp.
4. 4Top and Broil
   Arrange the hot fries on a broiler-safe pan in a single layer. Sprinkle the shredded Monterey Jack evenly over the fries, then scatter the crispy wagyu bacon bits on top. Preheat the broiler to high and place the pan 4 to 6 inches below the heat. Broil for 1 to 2 minutes, until the cheese is melted and bubbly with browned spots. Watch carefully to prevent burning.
   Look for The cheese is fully melted and lightly blistered, the bacon is sizzling.
   Tip Broiling times vary; keep an eye on the cheese to avoid over-browning.

The second fry transforms the fries into golden, crisp morsels. They should be deeply browned and make a crisp sound when tapped. After broiling, the cheese is melted and bubbly, with a few browned spots. The bacon is sizzling and fragrant. The kitchen will smell of rich tallow and toasty cheese. The fries are ready for the crema and pickled onions.

Finish and Serve

5. 5Make the Crema
   In a small bowl, stir together the sour cream, minced jalapeño, and lime juice. Season with a pinch of salt. The crema should be thick but pourable; add a teaspoon of water if needed to loosen.
   Look for The crema is smooth, bright, and slightly spicy.
   Tip For a smoother texture, blend the jalapeño into the sour cream before adding lime.
6. 6Finish and Serve
   Dollop the jalapeño-lime crema generously over the hot, cheesy fries. Scatter the pickled red onions on top. Serve immediately while the fries are crisp and the cheese is molten.
   Look for The fries are piled high with crema and pickled onions, ready to be devoured.
   Tip Serve right away; the fries will soften if they sit.

The final dish is a glorious pile of fries topped with creamy, spicy crema and tangy pickled onions. The cheese is still molten, the fries are crisp, and the crema adds a cool contrast. The colors are vibrant: golden fries, white crema, green jalapeño flecks, and pink pickled onions. Serve immediately and enjoy the crunch.

Common mistakes

One common mistake is not soaking the potatoes long enough – this leaves excess starch that can make the fries gummy. Another is overcrowding the pan during frying, which drops the oil temperature and leads to soggy fries.

When broiling, watch carefully because the cheese can go from melted to burnt in seconds. Also, make sure the potatoes are completely dry before frying; any moisture will cause splattering and uneven cooking. Finally, don't skip the second fry – it's essential for that extra-crispy texture.

How to tell it’s done

The fries are done when they are deeply golden brown, shatteringly crisp, and sound hollow when tapped. The cheese should be fully melted and bubbly with browned spots after broiling.

Since this recipe does not contain raw meat, there is no internal temperature to check. The crema should be thick and smooth, and the pickled onions add a tangy crunch. Serve immediately to enjoy the contrast of hot, crispy fries and cool, creamy sauce.