Tomatador Loaded Bloody Mary Fries

Chef Ria Dolly Barbosa

Servings

4

Prep Time

24 hours

Cook Time

45 minutes

Cuisine

Modern American

Category

Sides

Your brunch just met its messy, savory, irresistibly snackable match. These loaded fries come dressed to impress—crisp golden dippers piled high with candied chipotle bacon, vodka-pickled celery, and a spiced Bloody Mary ketchup made with the bold, tomato-packed Tomatador blend. It’s salty, smoky, tangy, and a little spicy—like your favorite brunch cocktail got fried and turned into the ultimate hangover cure.

Please note: Chef Ria used Lamb Weston Stealth Fries™ Potato Dippers™ - feel free to use your favorite Grown In Idaho® or Alexia® frozen fries from your local grocer.

Want more Fry-spiration from Lamb Weston? Click here. 


Tomatador Loaded Bloody Mary Fries

Ingredients

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    • Chef Ria used Lamb Weston’s Potato Dippers - feel free to use your favorite store-bought frozen fries.

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    • 200g ketchup

    • 20g Spiceology’s Tomatador

    • 4 dashes Worcestershire

    • ½ teaspoon celery salt

    • ¼ teaspoon black pepper 

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    • 2 cups white wine vinegar

    • 2 cups water

    • ½ cup vodka

    • 2 tsp sugar 

    • 2 tsp salt

    • 1 quart sliced celery 

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    • 1 lb thick-cut applewood smoked bacon

    • 2 1/2 Tbsp packed brown sugar

    • 2 Tbsp maple syrup

    • 1 1/2 tsp chipotle powder

    Directions

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      1. Combine all ingredients and set aside and refrigerate overnight. 

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      1. Combine all ingredients in a saucepan and bring to a boil.  

      2. Light mixture with flame to burn off alcohol (be very careful there will be a lot of fire).

      3. Once the fire is out, allow to cool slightly then pour over 1 quart of sliced celery. 

      4. Let pickle for at least 24 hours before using. 

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      1. Preheat the oven to 350 degrees F and set a rack in the middle position. Line a baking sheet with aluminum foil for easy clean up and set an oven-proof rack over top.

      2. Arrange the bacon in a single layer on the rack and bake for 20 minutes.

      3. Meanwhile, in a small bowl, stir together the brown sugar, syrup, and chipotle powder. Set aside. 

      4. Remove the pan from the oven and flip the bacon slices. Using a small spoon, spread the sugar mixture evenly over the bacon. Place the pan back in the oven and continue to cook for 20-35 minutes more (cook as long as possible without burning it). 

      5. Once done to your liking, use tongs to remove the bacon and transfer to parchment paper or a platter in a single layer. Let cool for 10-15 minutes - the bacon will crisp up as it cools. 

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      1. Fry, bake or air fry fries per package instructions.

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      1. When the fries are still hot, add pickled celery, candied bacon and top with Tomatador Bloody Mary ketchup and DIG IN. 
      Recipe Products
      Blend

      Tomatador Mediterranean Seasoning

      Key Ingredients

      Turmeric Root Powder, Paprika, Garlic, Onion, Tomato Powder