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.

To assemble

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.

Print Recipe

loaded mexican fries

Food truck inspired loaded mexican fries topped with fresh mashed guacamole, pico de gallo, and crema.

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Sides

Servings: 2 -4

Author: the communal feast

Ingredients

• 2-4 medium to large russet potatoes cut into wedges washed and dried
• 2 TBS canola oil
• salt and pepper
• 1 tsp chipotle powder
• 1 avocado
• 1 lime
• cilantro for garnish
• queso fresco crumbled
• optional: pickled jalapeños
• For the pico
• 1/2 cup grape tomatoes diced
• 2 TBS red onions finely diced
• 1 garlic clove minced
• 1 TBS cilantro chopped
• salt and pepper to taste
• crema
• 1/2 cup sour cream
• 1/4 cup plain greek yogurt
• 1 lime juiced
• 2 TBS cream

Instructions

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment and place the wedges in a single layer. (Make sure that the fries aren’t touching each other) Drizzle with oil and season to coat. Bake for 25-30 minutes flipping for an additional 5 minutes. Cook until golden and crispy on the outside.
• In the meantime prepare the crema: Combine all the ingredient in a bowl or mason jar. Mix until smooth and just combined. Set aside.
• To make the pico: combine all the ingredients together in a bowl tossing until just combined.
• To make the fresh guac: Add avocado to a bowl with 1/2 juice from 1 lime. Mash with a fork until desired consistency is reached.
• To assemble: Layer the fries on a platter or dish, scoop a generous amount of pico and guac in the centre then top with crumbled queso fresco and finish with a drizzle of crema. Serve with lime wedge and extra cilantro, and pickled jalapeños.

Notes

For the BBQ: Heat to 350 degrees F. Cook fries on a baking tray for 15-20 minutes.