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Southern Loaded Fries

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.
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