Loaded Wagyu Bacon Waffle Fries: Crispy, Cheesy, Ultimate Tips, FAQ & printable recipe

Tips for success

For the crispiest fries, use a thermometer to maintain oil temperature. If the oil is too cool, the fries absorb oil and become greasy. If too hot, they brown too quickly and may be raw inside.

Also, work in small batches and let the oil come back to temperature between batches. A wire rack is better than paper towels for draining – it keeps the fries crisp on all sides.

The crema can be made ahead and refrigerated for up to 3 days. If you prefer a smoother crema, blend the jalapeño with the sour cream before adding lime. For extra heat, leave some seeds in the jalapeño.

The pickled onions add a bright, acidic contrast – you can use store-bought or make your own by soaking thinly sliced red onions in vinegar, sugar, and salt for 30 minutes.

Variations

• Spicy Chorizo Load: Swap the bacon for crumbled cooked chorizo and use pepper jack instead of Monterey Jack. Add a drizzle of hot sauce to the crema for extra heat.
• Smoky BBQ Pulled Pork: Top the fries with shredded BBQ pulled pork instead of bacon. Use smoked gouda or cheddar, and add a drizzle of BBQ sauce before the crema.
• Veggie Delight: Omit the bacon and add sautéed mushrooms and onions. Use a blend of cheddar and mozzarella. The crema can be made with Greek yogurt for a tangier flavor.
• Breakfast Fries: Top the fries with crumbled breakfast sausage, a fried egg (cooked until set), and hollandaise sauce instead of crema. Serve for brunch.

Storage and make-ahead

Fridge

Store leftover fries in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or air fryer at 400°F (204°C) for 5-7 minutes.

Freezer

Freeze par-fried (first fry) potatoes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat leftover fries in a toaster oven or air fryer at 400°F (204°C) for 5-7 minutes until hot and crispy. Avoid microwaving, as it makes them soggy.

These fries are best enjoyed immediately, as they lose their crispness quickly. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.

Reheat in a toaster oven or air fryer at 400°F (204°C) for 5-7 minutes to restore some crunch. The crema and pickled onions can be stored separately in the refrigerator for up to 5 days.

You can par-fry the potatoes up to 2 days ahead and keep them in the refrigerator. When ready to serve, do the second fry and broil as directed. The crema can be made up to 3 days ahead.

Cook the bacon and crumble it, then store in the refrigerator. The pickled onions can be made a week in advance. Assemble the fries just before serving.

Serving ideas

Serve these loaded waffle fries as a show-stopping appetizer for parties, game day gatherings, or a fun weekend dinner. They pair wonderfully with cold beer or a fizzy soda. The fries are substantial enough to be a meal on their own, but you can also serve them alongside burgers or grilled steak for a truly indulgent spread.

For a more composed presentation, arrange the fries on a large platter, drizzle the crema in zigzags, and scatter the pickled onions over the top. Provide extra crema on the side for dipping. These fries are best eaten hot, with forks or fingers – just be prepared for a delicious mess.

Frequently asked questions

Recipe card

Loaded Wagyu Bacon Waffle Fries: Crispy, Cheesy, Ultimate

Prep 20 minCook 25 minTotal 45 minServes 4

Ingredients

• 1.1 lb Russet potatoes (about 2 large)
• 2 tbsp melted wagyu beef tallow
• 1 cup shredded Monterey Jack cheese (about 4 oz)
• 1/2 cup crispy cooked wagyu bacon bits
• 1/2 cup sour cream
• 1 jalapeño, minced (seeds removed for less heat)
• 1 lime, juiced (about 1 tbsp)
• Kosher salt, to taste
• 1/4 cup pickled red onions, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

18 g

Carbohydrates

35 g

Fat

34 g

Automatic estimate from the ingredient list, not laboratory-verified.