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Loaded fricy fries on a white plate

Loaded Fricy Fries

Ultra-crispy fries piled with juicy mango-pineapple salsa, creamy gochujang-lime mayo, crunchy onions, fresh herbs, and a bright squeeze of lime for the perfect fruity-spicy party snack.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American, Fusion
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crispy Fries
  • 2 lb russet potatoes cut into 1/4-inch fries
  • 2 tbsp cornstarch
  • 2 tbsp avocado oil or olive oil
  • 1 tsp smoked paprika
  • 0.75 tsp garlic powder
  • 0.75 tsp kosher salt plus more to taste
  • 0.25 tsp black pepper
Mango-Pineapple Salsa
  • 1 cup ripe mango finely diced
  • 0.75 cup fresh pineapple finely diced
  • 0.25 cup red onion finely diced
  • 1 jalapeño seeded and finely chopped
  • 2 tbsp fresh cilantro chopped
  • 1 tbsp fresh lime juice
  • 1 pinch salt
Gochujang-Lime Mayo
  • 0.5 cup mayonnaise
  • 1.5 tbsp gochujang adjust to taste
  • 1 tbsp fresh lime juice
  • 1 tsp honey
Toppings
  • 0.33 cup crispy fried onions
  • 2 tbsp fresh cilantro roughly chopped
  • 2 green onions thinly sliced
  • 1 lime cut into wedges for serving

Equipment

  • Large baking sheet
  • Parchment paper
  • Mixing bowls
  • Sharp knife
  • Small whisk

Method
 

  1. Preheat the oven to 450°F (230°C). Line a large baking sheet with parchment paper.
  2. Rinse the cut potatoes under cold water, then dry them extremely well with clean kitchen towels or paper towels.
  3. Toss the dry potatoes with cornstarch until lightly coated. Add oil, smoked paprika, garlic powder, salt, and black pepper, then toss again until evenly seasoned.
  4. Spread the fries in a single layer with space between them. Bake for 20 minutes, flip, then bake 12–15 minutes more until deeply golden and crisp.
  5. While the fries bake, combine mango, pineapple, red onion, jalapeño, cilantro, lime juice, and a pinch of salt. Refrigerate until needed.
  6. Whisk mayonnaise, gochujang, lime juice, and honey in a small bowl until smooth. Add a teaspoon of water if a thinner drizzling consistency is desired.
  7. Transfer the hot fries to a serving platter and season with a little additional salt if needed.
  8. Spoon the mango-pineapple salsa over the fries, drizzle with gochujang-lime mayo, and finish with crispy onions, cilantro, and sliced green onions.
  9. Serve immediately with lime wedges so the fries stay crisp and the sweet, spicy, tangy toppings remain fresh.

Nutrition

Calories: 390kcalCarbohydrates: 57gProtein: 5gFat: 17gSaturated Fat: 3gCholesterol: 8mgSodium: 620mgFiber: 5gSugar: 11gVitamin A: 12IUVitamin C: 40mgCalcium: 4mgIron: 8mg

Notes

For the crispiest fries, dry the potatoes thoroughly and avoid crowding the pan. The salsa and gochujang-lime mayo can be prepared several hours ahead, but assemble the fries only immediately before serving.

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