The Ultimate Homemade Loaded Fries: Recreating D Bar’s Legendary Cheese & Bacon Ranch Fries
Prepare yourself, because I’m about to unveil the secret to some of the most extraordinary fries you will ever encounter. My journey to culinary bliss began in Denver, Colorado, at a remarkable restaurant called D Bar. While their chocolate cake holds a legendary status in my memory – truly, the most incredible I’ve ever tasted – it was their unbelievably delectable loaded fries that captivated my taste buds and inspired a passionate quest. These aren’t just any fries; they are a masterpiece, generously smothered in a rich, creamy cheese sauce, then topped with an additional layer of cheese, a generous drizzle of homemade ranch dressing, and crispy, smoky bacon bits. Just thinking about them makes my mouth water. It’s a combination so irresistible, so perfectly balanced between savory and utterly indulgent, that it’s almost impossible to believe. These fries are, without a doubt, a culinary revelation.
My visits to D Bar are reserved for special occasions, which, unfortunately, doesn’t translate to an everyday indulgence. The craving for those glorious fries, however, was an everyday occurrence. This sparked a mission: I had to find a way to replicate this gastronomic marvel in my own kitchen. Recreating restaurant recipes is a notoriously tricky business. In my past culinary adventures, attempts at duplication often fell short. Most times, I’d come close, but there would always be that one elusive ingredient or technique I couldn’t quite pinpoint, leaving the dish “just slightly off” and lacking that magical restaurant touch. My only notable success prior to this was a perfectly pan-roasted chicken, which felt like a rare triumph against the odds.
This time, however, the stars aligned. This recipe for loaded fries is the absolute closest – and I mean, the *closest* – I have ever come to perfectly recreating a beloved restaurant dish. The moment I took that first bite, it was pure bliss. A wave of profound satisfaction washed over me. I remember dishing them up and settling into a state of complete, reverent silence, savoring every single bite. For me, that silence, broken only by an occasional whispered “OMG, this is soooo good” or “I can’t stop eating this!”, is the undeniable sign of true, unadulterated gluttonous joy. It’s the moment you realize you’ve stumbled upon something truly special, something that transcends mere food and enters the realm of culinary euphoria. That’s when you know you have some darn good food, and these fries delivered.
The Art of the Perfect Loaded Fry: From Potato to Perfection
You might be thinking, “Shouldn’t I be starting the New Year with salads and green juices?” And you’re not wrong! But let’s be honest, life is all about balance. While commitment to healthy eating is admirable, everyone deserves a treat now and then – especially a treat this spectacular. These loaded fries aren’t just a cheat meal; they’re an experience, a moment of pure comfort and indulgence. They are the perfect antidote to a long week, a celebratory side for a special dinner, or just because you deserve something truly delicious.
The secret to these sensational fries lies in several key elements: the quality of the potatoes, the precision of the frying technique, the luxurious garlic cheese sauce, the tangy ranch, and the crispy bacon. Each component plays a vital role in creating a harmonious symphony of flavors and textures that makes these fries truly unforgettable. Don’t be intimidated by deep-frying; with a few safety precautions and careful attention, you can achieve restaurant-quality crispness right in your own kitchen.
Choosing and Preparing Your Potatoes
The foundation of any great fry is, of course, the potato. Russet potatoes are the star here, known for their high starch content and low moisture, which makes them ideal for achieving a fluffy interior and a super crispy exterior when fried. When preparing them, uniformity is key. Using a mandoline slicer is highly recommended for achieving consistent shoestring-thick fries. If you’re cutting them by hand, aim for the thinnest, most even strips you can manage. This consistency ensures they cook evenly and crisp up beautifully.
The soaking step, often overlooked, is crucial. Placing the cut potatoes in cold water and refrigerating them for at least 30 minutes (or even longer, up to a few hours) serves two important purposes. Firstly, it removes excess starch, which prevents the fries from sticking together and promotes a crispier result. Secondly, it helps to hydrate the potatoes, contributing to that desirable fluffy interior once fried. Before frying, ensure your potatoes are thoroughly dried. Any residual water will cause the hot oil to splatter aggressively, which is both dangerous and can lower the oil’s temperature, leading to soggy fries.
Crafting the Irresistible Garlic Cheese Sauce
While the crispy fries are essential, it’s the rich, savory garlic cheese sauce that elevates this dish to legendary status. This isn’t just melted cheese; it’s a creamy, garlicky concoction that perfectly coats every fry. The combination of cream cheese and sharp cheddar creates a sauce that’s both smooth and robust in flavor. Melt the cream cheese gently over medium heat, then gradually whisk in the milk and shredded cheddar. The garlic powder infuses the sauce with a subtle warmth that complements the cheese without overpowering it. If you find the sauce too thick, a little extra milk can be added, a tablespoon at a time, until it reaches your desired silky consistency. This sauce should be pourable yet cling to the fries beautifully.
Frying for Optimal Crispness and Flavor
Deep frying can seem daunting, but it’s straightforward with the right tools and precautions. A Dutch oven or a heavy-bottomed pot is ideal for frying as it maintains a consistent oil temperature. Heat canola oil to 350°F (175°C) – an accurate thermometer is your best friend here. Frying in small batches is non-negotiable. Overcrowding the pot will drop the oil temperature, resulting in greasy, limp fries. Fry until each batch is golden brown and audibly crisp, tossing occasionally to ensure even cooking. Immediately after removing them from the oil, transfer them to a paper towel-lined plate to drain excess oil. While still hot, sprinkle generously with coarse ground sea salt and a little extra garlic powder for an added flavor kick. This seasoning step is critical as it adheres best when the fries are hot and moist from the oil.
The Best Fries You Will Ever Eat
Ingredients
- 1 lb russet potatoes approximately 2 medium potatoes, peeled and cut into shoestring fries
- Canola oil enough to fill your frying pot to a depth of 3 inches, for deep frying
- 4 oz cream cheese softened, for the cheese sauce
- 4 Tbsp whole milk plus more if needed for sauce consistency
- 2/3 cup sharp cheddar cheese shredded, for the cheese sauce
- 1 tsp garlic powder + more for sprinkling on fries
- 1/3 cup colby jack cheese shredded, for topping
- 4-5 slices of bacon cooked until crispy and chopped into small pieces
- 1/4 cup ranch dressing preferably homemade, for drizzling
- Course ground sea salt to taste, for seasoning fries
Instructions
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Prepare the Potatoes: First, peel your russet potatoes and cut them into shoestring-thick fries. For best results and consistent cooking, use a mandoline slicer. If cutting by hand, aim for very thin, uniform strips. Place the cut potatoes in a large bowl and cover them completely with cold water. Refrigerate for at least 30 minutes, or up to a few hours, to remove excess starch. This step is crucial for achieving crispy fries.
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Make the Garlic Cheese Sauce: While the potatoes are soaking, prepare your delicious garlic cheese sauce. In a small saucepan, melt the softened cream cheese over medium heat, stirring constantly to prevent scorching. Once smooth, slowly stir in the whole milk, followed by the shredded sharp cheddar cheese and 1 teaspoon of garlic powder. Continue stirring until all the cheese has melted into a smooth, creamy sauce. Remove from heat. If the sauce appears too thick, add additional milk, one tablespoon at a time, until it reaches your desired pourable consistency. Keep warm or gently reheat before serving.
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Fry the Fries: Pour canola oil into a Dutch oven or other heavy-bottomed pan to a depth of approximately 3 inches. Heat the oil over medium-high heat until a thermometer registers 350°F (175°C). While the oil heats, drain your soaked potatoes thoroughly and pat them absolutely dry with paper towels. This step is vital for safety and crispness; any water will cause the hot oil to splatter aggressively. Working in small batches to avoid overcrowding and maintain oil temperature, carefully add the potatoes to the hot oil. Fry, tossing occasionally, until they are crisp and beautifully golden brown. Using a slotted spoon or spider, transfer the fried potatoes to a plate lined with paper towels to drain excess oil. Immediately sprinkle the hot fries generously with course ground sea salt and an extra dash of garlic powder for seasoning.
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Assemble and Serve: Divide the hot, crispy fries evenly between two heat-safe serving bowls. Generously top each bowl with the warm garlic cheese sauce, ensuring every fry is coated. Then, sprinkle with the shredded Colby Jack cheese. To melt the cheese, place the bowls in a microwave for about 30 seconds to 1 minute, or if your bowls are oven-safe, place them under a broiler for a minute or until the cheese is bubbly and melted. Finish each serving with a decadent drizzle of ranch dressing and a generous scattering of crispy bacon pieces. Serve immediately and prepare for an explosion of flavor!