Wash the potatoes and sweet potatoes well and towel dry. Peel if desired (I like to leave the peel on for extra texture and flavor). Cut them into rectangle strips approximate ½ inch thick.
Pour over oil and sriracha sauce, and toss with salt, garlic powder, and cornstarch.
Bake for 30 to 35 minutes or until nicely golden and crisp.
Next, remove from oven and top them with chopped onions, tomatoes, spinach leaves, chopped baby corn, sliced olives, and jalapeno peppers.
Next squeeze some pizza sauce and BBQ sauce for flavoring and top with dairy-free cheese and vegan parmesan.
Return the baking dish to the oven for about 8 to 10 minutes or until the cheese is fully melted, and veggies are tender.
Remove from heat and top with some ripe avocado for extra creaminess. You will surely LOVE IT.
Notes
Choose the thick-cut fries or steak fries, as they provide a sturdy base to hold the toppings without getting soggy. Avoid thin-cut fries, as they may not be able to support the weight of the toppings.
Whether you're making homemade fries or using frozen ones, make sure they are cooked until they are crispy and golden brown. Undercooked fries can become limp and won't hold up well under the toppings.
Be creative and choose toppings that complement each other.
Loaded fries are best enjoyed immediately after assembling and heating. This ensures the fries retain their crispiness and the toppings remain warm and flavorful. Serve them as soon as they are ready for the best experience.