Chilean loaded fries, known as papas supremas, layer crispy french fries with sauteed ground beef, a creamy yellow cheese sauce, and sour cream, all served on a platter to share. They come together in 30 minutes and are one of the most-ordered sides at casual Chilean restaurants.
The dish became especially popular in the 1990s as “loaded fries,” and its simplicity makes it endlessly customizable, from lean meats to fresh vegetables and different sauces, always built for sharing.
How to Make Homemade Chilean Loaded Fries?
The base of papas supremas is a bed of french fries that will support all the other ingredients, so make sure to use firm, healthy potatoes or good-quality frozen pre-fried ones.
Nutritional Information
Each serving of homemade papas supremas contains approximately 600 kcal, 20 g of protein, 35 g of total fat, 55 g of carbohydrates (3 g of sugars), and 800 mg of sodium. (*) Values may vary depending on the ingredients and portion sizes used.
Homemade Chilean Loaded Fries Recipe
Preparation: 20 minutes
Cooking: 20 minutes
Servings: 4 people
Ingredients
- 1 kg (2.2 lbs) firm potatoes
- 250 g (9 oz) ground beef
- 200 g (7 oz) cheddar cheese
- 200 ml milk
- 2 chives
- 1 large tomato
- 120 g (4 oz) plain yogurt
- 1 tablespoon cornstarch
- 1 tablespoon butter
- 1 teaspoon garlic
- Oil for frying
- Fine salt
- Black pepper
Instructions
- In a large skillet or deep fryer, add enough vegetable oil and heat to 175-180°C (350-375°F). Carefully lower the potatoes cut into sticks and fry until firm and golden, without letting them burn.
- In a small pot, pour in the milk and heat over medium heat, add the butter, stir gently until dissolved, then stir in the cornstarch and the chopped cheese little by little, stirring until fully melted into a creamy sauce. Set aside.
- In a large skillet, add a splash of oil and heat over medium-high heat, add the ground beef, break it up with a spoon, stir in a teaspoon of garlic and a touch of oregano, season with salt and pepper to taste, and cook, stirring occasionally, until fully cooked through.
- In a medium bowl, set the yogurt aside, dice the tomato, finely chop the chives, and set everything aside. On a large, low platter, spread out the fries, top with the meat, drizzle with the cheese sauce, and finish with yogurt to taste, the tomato, and the chives. Serve immediately.
Additional Tips
Which Oil Keeps the Fries Crispy?
Use an oil with a high smoke point, such as canola, sunflower, or refined vegetable oil. The oil must be very hot before adding the potatoes (175-180°C / 350-375°F). If the oil is too cold, the fries absorb fat and turn out soft instead of crispy. Fry in small batches to avoid dropping the oil temperature.
How to Cut the Potatoes for Even Cooking
Cut the sticks about 1 cm (0.4 in) thick and 6-8 cm (2.5-3 in) long. An even thickness ensures all the fries reach the crispy point at the same time. Soak the sticks in cold water for 15 minutes before frying to remove surface starch and get a crispier texture.
How to Keep the Fries from Getting Soggy When Served
Assemble the loaded fries right before serving: place the hot fries down first, add the ground beef and cheese, and add the sour cream or yogurt last. If you prepare the components separately and let them sit together, the moisture from the meat and sauce will soften the fries within minutes.
| Original Ingredient | Substitute | Notes |
|---|---|---|
| Ground beef | Sauteed mushrooms | For a vegetarian version with the same texture and flavor profile |
| Cheddar cheese | Monterey Jack or mozzarella | Milder flavor, melts equally well |
| Plain yogurt | Sour cream | The original American recipe uses sour cream; either works |
| Ground beef | Shredded chicken + avocado | A lighter version without red meat |
Variations on Papas Supremas
| Version | Extra Ingredients | Who It’s For |
|---|---|---|
| Classic | Ground beef + cheese sauce + sour cream | For everyone; the most ordered in restaurants |
| Vegetarian | Sauteed mushrooms + cheese + sour cream | Meat-free; same texture and flavor |
| Spicy | Pickled jalapeños + BBQ sauce + cheddar | For spice lovers; a fusion version |
| With Chicken | Shredded chicken + avocado + sour cream | Lighter; no red meat |
Frequently Asked Questions (FAQs)
1. How do I keep the fries from turning soggy?
The secret is timing. Never pour the cheese sauce or add the diced tomato until the exact moment you’re about to serve. Tomato releases water and cheese carries steam; wait 5 minutes and the crunch will be gone.
2. Can I use sour cream instead of yogurt?
Absolutely. In fact, the original American recipe uses sour cream. Plain yogurt is an excellent, lighter alternative that provides the acidity needed to cut through the richness of the cheese and meat.
3. What type of ground beef works best?
Choose one with low fat content (4-7%). Since the cheese and frying already add plenty of fat, a lean beef well seasoned with garlic and oregano will bring flavor and protein without making the dish feel greasy.
4. Can these be made in an air fryer?
Yes. Cook the fries at 200°C (390°F) for about 15-20 minutes, shaking them halfway through. They’ll turn out drier, which is ideal since they’ll hold up better under the cheese sauce prepared separately in a pot.
5. Can the cheese sauce be reheated?
Yes, but carefully. Do it over very low heat, adding a splash of extra milk to restore its fluidity, since cornstarch tends to gel (turn firm) as it cools.
History and Origin of Loaded Fries
While the exact origin of papas supremas hasn’t been established, they’re a typical side dish at American and Central American fast-food restaurants, often served alongside pizza or tacos.
Did You Know?
The popularity of loaded fries exploded in the 1990s thanks to fast-food chains that offered them as “loaded fries,” inspiring homemade versions with ingredients as varied as bacon, guacamole, or jalapeños.
