Loaded food truck inspired Mexican fries topped with fresh mashed guacamole, pico de gallo, queso fresco and smothered in a quick mexican crema.
These loaded fries are super easy to make! Turn a simple side dish into a drool worthy satisfying snack. The bonus part is that the pico de gallo and crema toppings can be used for a number of meals to follow. We made mexican inspired fajitas, tacos, grilled street corn on the cob. The pico can be stored for up to 2 days just add some lime juice to keep it fresh. For the crema you can store in an airtight container such as a mason jar for 1 week in the fridge.
For the fries
We cut our fries into wedges but they could be cut into your desired preference. Wedges, regular, matchstick its all pretty much the same. We went with fresh russet potatoes and actually cooked them on the BBQ because we’re in the middle of a kitchen reno thats our oven at the moment. Note that they do crisp up a little quicker compared to baked in the oven. We opted for a fry free version which is usually how we cook our fries. They crisp up nicely on their own without the added unhealthiness of frying and the mess. You could use frozen as well if you wanted or even sweet potatoes for something a little healthier.
Start with a layer of fries as the base and top with a generous scoop of hand-mashed guacamole, fresh pico de gallo next add the crumble queso fresco and smother in mexican crema. Toss in some pickled jalapenos, and fresh cilantro for a beautiful pop of colour and finish with a lime wedge.
This recipe can easily be adapted for any number of people. Simply adjust the amount of potatoes you need. For 6+ people 2 baking trays will be needed in order to get the perfect golden to crispy ratio on the fries. The crema makes plenty so it does not need to be adjusted. For the pico we always like to make extra and use it for other meals. For over 4 people you’ll need 1 cup of diced tomatoes and adjust the remaining ingredients to your licking.
For the BBQ: Heat to 350 degrees F. Cook fries on a baking tray for 15-20 minutes.