Products used in this recipe
Southern Loaded Fries
Yield: 20 Servings (13.5 oz.)
Yield: 20 Servings (13.5 oz.)
Loaded fries get the Southern Comfort Food treatment: Simplot Conquest® Crispy Potato Strips topped with pickled corn relish of Simplot RoastWorks® Flame-Roasted Corn & Pepper Blend. Finish with a drizzle of lime crema and a pimento cheese sauce, an all-star of Southern cuisine.
Step 1 (Pickled Corn Relish)
| Ingredient | Weight | Measure |
|---|---|---|
| Rice wine vinegar | 8 fl. oz. | |
| Water | 8 fl. oz. | |
| Sugar | 1 oz. | |
| Celery or mustard seeds, whole | 2 tsp. | |
| Black peppercorns, whole | 1/2 Tbsp. | |
| Red pepper flakes | 1/2 Tbsp. | |
| Garlic cloves, crushed | 2 each | |
| Simplot RoastWorks®: RTE Flame-Roasted Sweet Corn & Peppers Blend 6/2.5lb | 1 bag |
Step 2 (Lime Crema)
| Ingredient | Weight | Measure |
|---|---|---|
| Mexican style crema | 18 oz. | |
| Lime zest | 2 tsp. | |
| Lime juice | 3 fl. oz. | |
| Salt | 1/2 tsp. |
Step 3
| Ingredient | Weight | Measure |
|---|---|---|
| Pimento cheese, prepared | 40 oz. | |
| Simplot Conquest® Fries: Clear Coated Crispy Potato Strips 3/16" x 1" | 10 lbs. | |
| Sweet & hot jalapeno peppers, drained | 10 oz. |
Preparation Instructions:
- Step 1
- Combine vinegar, water, sugar, celery or mustard seed, peppercorns, red pepper flakes and garlic in a sauce pan and bring to a boil. Pour the liquid over the corn in a non-reactive bowl or glass jar. Allow flavors to marry overnight in the refrigerator.
- Step 2
- Whisk together crema with lime zest and juice. Season with salt and transfer to a squeeze bottle.
- Step 3
- Warm the pimento cheese in a double boiler to create a sauce, adjust consistency with milk if needed. For each serving: prepare 8 oz. of potato strips according to the package directions, drain and transfer to a warm serving dish. Drizzle with 2 oz. of pimento cheese sauce, sprinkle with 2 oz. of drained corn relish, drizzle with 1 fl. oz. of lime crema and finish with 1/2 oz. jalapeno peppers.
