French Fries Or Tater Tots Recipe

Prepare fresh fries

If using fresh fries: Cut russet potatoes into 1/4" batons. Place cut fries into a large bowl of cold water and soak at least 30 minutes (can be refrigerated for up to 2 hours) to remove excess starch.

Dry and dust

Drain the soaked potatoes and pat completely dry with clean kitchen towels. Toss dried fries with cornstarch and 1 tsp salt until evenly coated.

Heat oil

In a heavy pot or deep fryer, heat vegetable oil to 325°F (163°C). If you don't have a thermometer, heat until oil shimmers but doesn't smoke.

First fry (blanch)

Working in batches, fry the potatoes for 3–4 minutes until they are softened but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool 5–10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes, until golden and crispy. Remove and drain; season immediately with extra 1/2 tsp salt.

For frozen tater tots

If using frozen tater tots, bake or deep-fry according to package instructions until hot and crisp. If frying, heat oil to 375°F (190°C) and fry until golden, about 3–4 minutes. Drain and season with salt.

Make a roux

In a medium saucepan over medium heat, melt 2 tbs butter. Whisk in 1 tbs flour and cook 1 minute, stirring, to make a light roux.

Add milk and cream

Slowly whisk in 1 cup whole milk and 1/4 cup heavy cream until smooth. Bring to a gentle simmer while stirring; do not boil.

Melt cheeses and season

Reduce heat to low and gradually stir in shredded cheddar and Monterey Jack until melted and smooth. Stir in smoked paprika, cayenne, and 1/2 tsp salt. Keep warm; if too thick, thin with up to 2 tbs additional milk.

Assemble CHEESY

Place fries or tots on a serving platter. Pour warm queso over the top, ensuring even coverage. Serve immediately so cheese remains gooey.

Toss fries

When fries or tots are hot and freshly drained, place in a large bowl. Add 1 tbs extra-virgin olive oil, grated Parmesan, garlic powder, black pepper, and chopped parsley. Toss gently until evenly coated so the cheese clings to hot fries.

Plate and garnish

Transfer to a serving plate and sprinkle additional Parmesan or parsley to taste. Serve hot with truffle aioli on the side (see below).

In a small bowl combine 1/2 cup mayonnaise, 1 tsp truffle oil, 1 tsp lemon juice, 1/2 tsp minced garlic, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth and chill at least 10 minutes to let flavors meld. Serve alongside Parmesan fries for dipping.

Warm brisket and beef blend

If cold, warm 1 cup cooked shredded brisket and beef blend gently in a skillet over low heat until just heated through (about 3–4 minutes). Avoid overcooking to keep meat tender.

Assemble loaded fries

Place a bed of hot fries or tots on a platter. Spoon 3/4 cup warm queso over the fries, then evenly distribute the warmed brisket/beef blend. Drizzle 1/4 cup red pepper crema over the top and scatter thinly sliced scallions and optional pickled jalapeños.

Finish

Garnish with chopped cilantro and serve immediately so the queso stays molten and fries remain crisp.

Choose one preparation per order: CHEESY (queso-covered), PARMESAN FRIES with Truffle Aioli, or LOADED (DBK brisket & beef blend). Ensure fries/tots are hot and crisp before adding toppings. Serve with lime wedges if desired.

Portion: This recipe yields a shareable plate. Keep toppings warm and assemble just before service to maintain texture and temperature.