Forget green beer and overcrowded parades, St.Patrick’s Day is now all about the Irish Nachos Loaded Fries. Cooked in bacon grease, loaded with sharp Irish cheddar and all the fixins’ these loaded fries are cheesy, salty, greasy, and glorious and are a party all in themselves.
Irish Nachos toppings: sliced sliced cherry tomatoes, jalapenos, red onions, and scallions
Ranch dressing, for dipping
How to Make Irish Nacho Cheese Fries:
Line a large plate with paper towels, line one large baking sheet w/ parchment paper, and fill one large bowl with cold tap water. Set aside.
Cut potatoes lengthwise into 4-6 sections (depending on desired thickness). Stack the slices, turn them vertically, then slice them into thin strips. Immediately place cut fries into the bowl of cold water and allow to soak for 10-15 minutes. Remove the potatoes from the water, and dry very well.
Add to the clean baking sheet, toss w/ the reserved bacon fat, and seasonings, and spread in an even layer on the pan.
Bake for 20 minutes, stir and flip to ensure even browning, then continue baking for another 10-15 minutes or until evenly golden brown. Change the temperature to broil.
Top the oven fries w/ the shredded Irish cheddar cheese and bacon, and put back into the oven for 5 minutes or until the cheese is bubbling and golden. Top w/ cherry tomatoes, jalapenos, and scallions and serve immediately w/ a side of ranch for dipping.