The trend for loaded fries is taking off all over the world for a reason. It builds a new gastronomic experience on a simple, universally loved base such as French fries. It's filling, eye-catching, easy to vary, and delivers exactly the experience today's street food customers are looking for: casual, fresh, exciting flavours and affordability. I believe that the concept of loaded fries can be used to create a „Signature” creation for almost any catering establishment, be it a Bistro or a seasonal establishment.
How did the loaded fries craze start?
As with all foods, there is a legend. And legend has it that it was invented in Tomball, Texas, by a 16-year-old boy named Don Jenkins. He was in a hurry at lunch time and simply tipped his lunch to get it over with quickly.
But, like all food, loaded fries have more than one origin story. In fact, it originated in the US in the 1950s and 1960s, growing out of pub food and Tex-Mex culture, and was then turned into an international trend by the growing street food movement. Texas, Chicago, New York and Philadelphia all claim credit for the creation of loaded fries. In fact, the baked potato was jazzed up in Texas with jalapenos, New York with cheddar and mozzarella, Philadelphia gave birth to chili cheese and Chicago packed freshly baked potatoes with chili con carne. The genius of this concept, I think, is that you can let your imagination run wild and put whatever you want on it. For example, you can do it with garlic-cheese-cream or lecsó, because why not? Or make it with shredded duck meat, or plain cheddar and bacon, or if you're on trend a smash burger loaded with fries doesn't sound bad either! The end result will be a spectacular and filling, relaxed and tasty meal that will have your fries crisping by the last bite. And what's the secret?
The Secret!
The fact that there is no Secret! It's simply a matter of choosing a coated baked potato to achieve this delightful experience. And the best I can recommend is Aviko Super Crunch crispy coated fries. The best part is that the potatoes are coated with rice flour, which means we can make these dishes gluten-free in 100%. Not only does the Super Crunch coating make the fries brilliantly crispy, but they stay crispy all the way through toppings and sauces. A traditional fry without a Super Crunch coating would unfortunately get soggy and not even remotely bring the enjoyment value that we would love to experience in a loaded fries concept. And besides all that, it also protects the oil in which you fry it. So we can say that from a plant safety point of view, they are not the last Aviko Super Crunch fries. But, for those who don't want to fry them in oil, the coated potatoes can be cooked in the oven or air-fryer.
If you let your imagination run wild, you can combine anything with anything in a Aviko super Crunch chips on top, you can create any flavour you like, so even on the menu, loaded fries are worth a page. Every diner could find something to suit their taste. And don't forget that there are plenty of benefits from a user perspective too. The same basic, let's say this is the new Aviko Garlic-Green Herb Wavy Blends-what we put on top of it 1 portion of shredded pork, sprinkle on the neck with cheddar cheese sauce, so you can make and serve a perfect Pulled Pork Loaded Fries in less than 10 minutes.
And guests love it because, ...
because they get it to the table very quickly and really fresh. You can ask for a variety of flavours. Easy to share with friends and a real beer skate.
A little inspiration from me to you!
As I mentioned earlier, you can play quite well with this concept at all levels. So I dare to offer you two ideas, and other products, to jazz up an Aviko Super Crunch coated French fry.
I'm very fond of Asian fusion, and if you look carefully you can see a real gastro revolution in this theme in our country.
Loaded Fries - Teryaki shredded duck, chipotle mayo and fresh lime
- 150g fresh sous vide torn duck
- 3ek teriyaki sauce
- 150g Aviko fries 7×7 super crunch
- 50g Heinz mayonnaise
- 10g cream
- 6g chipotle peppers (canned smoked)
- 2g garlic
- 1 quarter fresh lime
Fry the fries for 3 minutes at 170°C in a deep frying pan. During this time, quickly reheat the shredded duck and mix with the teriyaki sauce. Most everyone is used to making sauces and dressings well in advance, and the preparation is very simple. All you have to do is blend the ingredients together and you're done! TIP: confit the garlic beforehand to increase the shelf life of your sauce and, last but not least, to keep your stomach from getting too full. Place the baked potatoes on anything or everything you like to serve them on, place the teriyaki duck on top, drizzle with the chipotle mayonnaise and add a clove of fresh lime on the side. Sprinkle with fresh, chopped cilantro to taste.
But we can also go further in the direction of transforming classic Hungarian cuisine into the concept of loaded fries. If you have our stew just put the fried for potatoes, add mixed pickles and you're done. But I would also try a popular chicken paprika version. We can also cater for guests with special diets and Beyond mince you can make a really good vegan, all-natural casserole, which you can also pile on top of a good Aviko Super Crunch coated fries.
Win-win situation
With loaded fries, I think everyone will find what they are looking for. Besides being economical and predictable, it also gives a caterer creative freedom. And it is not limited to street food, if you had to segment the concept, as you can create perfect bistro dishes and play with international cuisine very well. But I would also recommend this to a café that wants to catch its customers at lunchtime and offer a filling, value-for-money meal. And in a pub, it's a must.
In return, our guests get reasonably priced, varied, fast and fresh food. The fact that they can share it among friends only strengthens the personal relationships.
One guarantee is that everyone will go home happy at the end of the day.
