Vietnamese Loaded Fries
These Vietnamese loaded fries are crisp, saucy, and packed with goodness, with the heat from sriracha, the sweetness of hoisin, and a creamy garlic mayo drizzle that ties everything together. Every bite has that fusion-style crunch and freshness that makes this feel like a gourmet take on classic loaded fries.
Equipment
- Large baking sheet
- Chef’s knife
- Small bowl
- Small pan
- Cutting board
Ingredients
For the Fries
- 2 large russet potatoes
- 2 tablespoons avocado oil
- Sea salt to taste
For the Garlic Mayo
- ¼ cup mayonnaise
- 1 clove garlic minced
- ½ teaspoon lime juice
- Pinch salt
Toppings
- 2 tablespoons hoisin sauce
- 1 tablespoon sriracha
- ¼ cup garlic mayo from above
- 2 tablespoons roasted peanuts chopped
- ¼ cup cilantro
Instructions
- Preheat the oven to 425℉.
- Slice off a thin piece from one side of the potato so it sits flat on the board. Cut the potato lengthwise into ¼-inch planks, stack 2–3 planks at a time, and slice them again into ¼-inch fries for even cooking.
- Soak them in cold water for 30 minutes. Drain all the water and pat them completely dry.
- Toss the fries with avocado oil and spread them out on a baking sheet in a single layer. Bake for 30 to 35 minutes, flipping once, until golden and crisp. Season with sea salt as soon as they come out of the oven.
- To make garlic mayo, whisk together the mayonnaise, minced garlic, lime juice, and a pinch of salt in a small bowl until smooth. Set aside.
- Add the hoisin and sriracha to a small pan over medium heat and warm for 15 to 30 seconds until loosened and pourable.
- Pile the hot fries onto a serving plate. Drizzle generously with the garlic mayo, followed by the warmed hoisin and sriracha. Finish with chopped peanuts and cilantro. Serve immediately so the fries stay crisp.
Notes
- Shortcuts: You can use frozen fries and bake or air fry them until crisp, then assemble with the same toppings.
- Heat Level: Increase or reduce the sriracha depending on spice preference.
- Make Ahead: Garlic mayo can be prepared up to 2 days ahead and refrigerated.
- Serving Size: This recipe serves two as an appetizer or one as a loaded meal-style portion.
