SWEET POTATO FRIES

CHILI CHEESE FRIES

CHILI CHEESE TOTS

CHEESE FRIES

CHEESE TOTS

HOT FRIES

HOT TOTS

FRIES

TOTS

100% All-Natural Grilled Chicken Breast, Scrambled Egg Whites, White American Cheese, Avocado, Arugula, Tomato, Spicy Basil Aioli

SWOLE CHICK

3 Scrambled Eggs, Tater Tots, Bacon, Sage Breakfast Sausage, White American Cheese, Miso Ranch, Maple Sriracha

CHIMICHANGA

3 Eggs, Bacon, Haus Chili, White American Cheese, Tater Tots, Mayo

BORRACHO

3 Eggs, Smoked Bacon, White American Cheese, Tater Tots, Avocado, Pickled Jalapeños, Cotija Cheese, Chipotle Aioli

BRONCO

3 Eggs, White American Cheese, Tater Tots, Caramelized Onions, Spicy Mayo

EGG & CHEESE

3 Eggs, Chorizo, White American Cheese, Tater Tots, Caramelized Onions, Chipotle Aioli

CHORIZO

3 Eggs, Cajun Seasoned Sausage, White American Cheese, Caramelized Onions, Hot Tots, Chipotle Aioli

CAJUN

3 Eggs, Sage Breakfast Sausage, White American Cheese, Tater Tots, Caramelized Onions, Spicy Mayo

WÜRST

3 Eggs, Bacon, White American Cheese, Tater Tots, Caramelized Onions, Spicy Mayo

HAUS

THE FINNISH LONG DRINK CRANBERRY

ATHLETIC BREWING RUN WILD IPA

HIGH NOON

WHITE CLAW

MICHELOB ULTRA

CORONA

Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper or a silicone mat. If you have a convection setting, use it for crisper fries.

Preheat and prepare

Wash and dry 2 medium sweet potatoes. Peel if desired. Cut each potato into 1/4- to 1/2-inch thick sticks so pieces are uniform for even baking. Aim for roughly 2 cups loosely packed cut fries.

Cut sweet potatoes

Place the cut fries in a bowl of cold water and soak for 15–30 minutes. This removes excess surface starch and improves crispness. After soaking, drain and pat completely dry with clean kitchen towels or paper towels.

Soak (optional but recommended)

In a large bowl, toss the dried fries with 1 teaspoon cornstarch to help create a light crust. Add 2 tablespoons olive oil and toss to evenly coat. Add 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and 1/4 teaspoon cayenne (if using). Toss until spices are evenly distributed.

Coat fries

Spread the fries in a single layer on the prepared baking sheet with space between pieces. Crowding will cause steaming and softer fries. If needed, use two sheets and rotate halfway through baking.

Arrange for baking

Bake in the preheated oven for 12 minutes, then remove the tray and flip each fry or shake the pan to turn them. Return to the oven and bake another 10–12 minutes until edges are browned and fries are crisp. Total bake time will be about 22–25 minutes depending on thickness and oven. For extra crispness, switch to broil for 1–2 minutes at the end — watch carefully to avoid burning.

Bake

Remove fries from oven and immediately sprinkle with a pinch more kosher salt to taste. Toss with 1 tablespoon chopped fresh parsley if using. Serve hot with the prepared dipping sauce or your favorite condiments.

Finish and serve

In a small bowl, whisk together 1/4 cup mayonnaise, 1 teaspoon sriracha, 1/2 teaspoon lemon juice, 1/2 teaspoon honey (if using) and 1/8 teaspoon salt until smooth. Taste and adjust heat or sweetness as desired. Chill briefly or serve immediately alongside fries.

sweet potatoes

olive oil

cornstarch

kosher salt

black pepper

smoked paprika

garlic powder

cayenne pepper (optional)

fresh parsley (chopped, optional)

mayonnaise

sriracha or hot sauce

lemon juice

honey (optional)

salt

Wash and scrub the potatoes. Cut each potato into 1/4-inch to 3/8-inch thick fries (matchstick style or slightly thicker). Rinse cut fries under cold water until water runs clear to remove excess starch, then dry thoroughly with clean kitchen towels or paper towels.

Prep

Place fries in a large pot of cold water, bring to a simmer and simmer 3 minutes. Drain and spread on a tray to dry completely. Alternatively, blanch in oil at 325°F (160°C) for 3 minutes and drain.

Par-cook (optional for crispier fries)

Heat 1 cup vegetable oil in a heavy skillet or deep fryer to 350–375°F (175–190°C). If using oven, preheat to 425°F (220°C) and toss fries with 1–2 tbs oil. Fry fries in batches without crowding until golden and crisp, about 3–5 minutes per batch. If using oven, bake 20–30 minutes turning halfway until golden and crisp. Drain on paper towels and immediately season with 1 tsp salt and 1 tsp black pepper.

Heat 1 teaspoon vegetable oil in a large skillet or medium saucepan over medium-high heat. Add the diced onion and cook until softened and translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant. Add the ground beef and break it up with a spatula; cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if necessary.

Cook aromatics and beef

Stir in tomato paste and cook 1 minute. Add tomato sauce, beef broth, Worcestershire sauce, chili powder, cumin, paprika, brown sugar, 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer, then reduce heat to low and simmer uncovered 12–15 minutes to thicken, stirring occasionally. Taste and adjust seasoning. The chili should be thick enough to spoon over fries (add up to 1/4 cup more broth if too thick). Keep warm.

Simmer chili

Preheat oven broiler to high (if you want melted cheese that is bubbly and slightly browned). Place the cooked fries on an oven-safe platter or baking sheet in a single layer or slightly piled.

Spoon warm chili evenly over the fries, spreading to cover most of the surface.

Scatter the shredded cheddar cheese evenly over the chili-covered fries.

Broil 2–4 minutes until cheese is melted and bubbly (watch closely to avoid burning). Alternatively, return to a 375°F (190°C) oven for 5–8 minutes to melt the cheese.

Remove from oven. Top with sliced jalapeño (if using), sliced green onions, and dollops of sour cream if desired. Serve immediately and enjoy.

Russet potatoes (medium)

Vegetable oil (for frying)

Salt

Black pepper

Ground beef (80/20)

Yellow onion (medium, finely diced)

Garlic cloves (minced)

Tomato sauce

Beef broth

Tomato paste

Chili powder

Ground cumin

Paprika

Worcestershire sauce

Brown sugar

Vegetable oil (for cooking)

Shredded cheddar cheese

Jalapeño (optional, sliced)

Green onions (thinly sliced)

Sour cream (optional)

Preheat oven to 425°F (220°C) if baking. Toss frozen tater tots with 2 tablespoons vegetable oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl until evenly coated. Spread in a single layer on a rimmed baking sheet lined with parchment paper or foil. Bake 20–25 minutes, turning once halfway, until crispy and golden. (If frying: heat 1–2 inches oil in a skillet to 350°F/175°C and fry in batches 3–4 minutes until golden; drain on paper towels.)

Bake or Fry the Tots

While the tots bake, heat a 10-inch skillet over medium-high heat. Add the ground beef and break it up with a spatula. Cook 4–5 minutes until starting to brown. Drain excess fat if needed, leaving about 1 teaspoon in the pan.

Cook Aromatics and Beef

Add the diced onion to the beef and cook 2–3 minutes until softened. Stir in the minced garlic and cook 30 seconds until fragrant.

Add Onion and Garlic

Stir in 1 tablespoon tomato paste, 1/4 cup beef broth, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika and 1/2 teaspoon Worcestershire sauce. Reduce heat to medium-low and simmer 4–6 minutes until slightly thickened. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning.

Build the Chili

If the chili is thicker than you like for topping, add up to 1–2 tablespoons more broth to loosen. Keep warm over the lowest heat setting while tots finish and assemble.

Finish

When tater tots are hot and crisp, transfer them to an oven-safe platter or leave on the baking sheet. Spoon warmed beef chili evenly over the tots.

Evenly sprinkle 1 cup shredded cheddar and 1/2 cup shredded Monterey Jack (if using) over the chili-covered tots.

Place under the broiler on high for 1–2 minutes, watching closely, until cheese is melted and bubbly. Alternatively return to the 425°F oven for 3–4 minutes to melt the cheese.

Remove from oven. Garnish with sliced green onions and pickled jalapeños if using. Serve with dollops of sour cream and optional ketchup, mustard or hot sauce on the side.

frozen tater tots

vegetable oil (for baking or frying)

ground beef (80/20)

yellow onion, finely diced

garlic, minced

tomato paste

beef broth or water

chili powder

ground cumin

shredded cheddar cheese

shredded Monterey Jack or pepper jack (optional)

sliced green onions (for garnish)

pickled jalapeños (optional)

sour cream (optional, for serving)

ketchup

mustard

hot sauce

Wash and scrub the potatoes. Leave the skin on for texture or peel if you prefer. Cut each potato lengthwise into 1/3-inch thick planks, then into 1/3-inch sticks to make fries. Place cut fries in a large bowl of cold water and soak for at least 30 minutes (or up to 2 hours) to remove excess starch.

Prep potatoes

Drain the soaked fries and spread them on clean kitchen towels or paper towels. Pat completely dry. If using cornstarch, place fries in a large bowl, sprinkle with 1 tablespoon cornstarch and toss to coat evenly; this helps achieve extra crispiness. Season lightly with 1/2 tablespoon kosher salt and 1/2 teaspoon ground black pepper.

Dry and toss

Heat vegetable oil in a heavy pot or deep fryer to 325°F (163°C). Fry the potatoes in batches (do not overcrowd) for 3–4 minutes until soft but not colored. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool for 10 minutes.

First fry (blanch)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crispy. Remove and drain on a rack or paper towels. Immediately sprinkle remaining 1/2 tablespoon kosher salt over the hot fries and a pinch of ground black pepper. Transfer fries to a serving platter or an oven-safe pan kept warm at 200°F (95°C) while you make the cheese sauce.

Second fry (crisp)

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Once melted and foaming, add 3 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the mixture is bubbly and fragrant but not browned (this cooks out the raw flour taste).

Make roux

Gradually whisk in 1 cup whole milk, a little at a time, ensuring the mixture is smooth. Continue cooking and whisking until the sauce thickens and just starts to simmer, about 3–4 minutes.

Add milk

Reduce heat to low. Remove the saucepan from direct heat and stir in 1.5 cups grated sharp cheddar and 1/2 cup grated Monterey Jack until melted and smooth. Stir in 1 teaspoon Dijon mustard, 1 teaspoon hot sauce, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. If the sauce is too thick, add up to 2 tablespoons more milk to reach desired pourable consistency. Keep warm over the lowest heat or in a warm place, stirring occasionally.

Finish sauce

Arrange the hot fries on a platter or individual plates. Pour the warm cheese sauce evenly over the fries, using as much as desired so fries are well-coated but not swimming.

Assemble

Sprinkle chopped green onions and crumbled crispy bacon over the sauced fries. Add sliced pickled jalapeños if using for heat. Dollop sour cream on the side or in small spoonfuls on top.

Add toppings

Serve immediately while fries are hot and sauce is warm. Provide napkins and optional ketchup or ranch on the side.

Serve

russet potatoes (medium)

vegetable oil (for frying)

ground black pepper

cornstarch (optional, for extra crispiness)

unsalted butter

all-purpose flour

whole milk

cheddar cheese (sharp), grated

monterey jack cheese, grated

dijon mustard

freshly ground black pepper

chopped green onions

crispy bacon, crumbled

pickled jalapeños, sliced

sour cream

Bake or fry the frozen tater tots according to package instructions until fully cooked but not overly crisp — about 15 minutes at 425°F (220°C) if baking. Let cool slightly until they are warm but safe to handle (5 minutes).

Prepare tots

Place the warm tater tots in a large bowl. Use a fork or potato masher to gently break them into coarse pieces while preserving some texture. Add shredded cheddar, shredded mozzarella, softened cream cheese, sliced green onions, garlic powder, salt, and black pepper. Mix thoroughly until the cheeses are evenly distributed and the mixture holds together when pressed. If mixture feels too loose, add an additional 2 tablespoons shredded cheese or 1 tablespoon flour.

Mash and mix

Using slightly wet hands, shape the mixture into 18–24 compact tots (about 1.5 tablespoons each for 24 pieces or larger if you prefer 18). Press firmly so they hold their shape.

Form cheese tots

Place the flour in a shallow dish. In a second shallow bowl, whisk the egg and milk together. Place panko breadcrumbs in a third shallow bowl.

Set up dredging station

One by one, gently roll each formed tot in flour, shake off excess, dip in the egg wash, then press into panko breadcrumbs to fully coat. Set coated tots on a baking sheet while you finish coating the rest.

Coat the tots

To shallow-fry: Heat vegetable oil in a large skillet over medium heat until shimmering (~350°F/175°C). Add tots in a single layer, cook 2–3 minutes per side until golden brown and crisp, transferring to a paper towel-lined plate to drain. To bake (lighter): Preheat oven to 425°F (220°C). Place coated tots on a parchment-lined baking sheet, spray lightly with nonstick cooking spray, and bake 12–15 minutes, flipping once, until golden and crisp. For air fryer: preheat to 400°F (200°C) and air fry in a single layer for 8–10 minutes, shaking halfway through.

Choose cooking method

When tots are nearly done (last 1–2 minutes of baking or immediately after frying), sprinkle extra shredded cheddar over the tops and return to oven/air-fryer briefly or cover skillet with a lid for 30–60 seconds to melt the cheese.

Melt extra cheese (optional)

Transfer finished cheese tots to a serving plate. Garnish with chopped chives or green onions. Serve hot with sour cream or ranch for dipping; stir hot sauce into the dip if you like a spicy kick.

Leftovers can be refrigerated in an airtight container for up to 3 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes before serving.

cheddar cheese, shredded

mozzarella cheese, shredded

cream cheese, softened

green onions, thinly sliced

large egg

milk

panko breadcrumbs (or fine breadcrumbs)

vegetable oil (for shallow frying)

nonstick cooking spray

extra shredded cheddar (for topping)

chopped chives or green onions

sour cream or ranch (for dipping)

hot sauce (optional)

Scrub the russet potatoes well. Leave the skin on for texture. Cut each potato into fries about 1/3–1/2 inch (8–12 mm) thick for classic hot fries.

Wash and cut

Place cut fries in a large bowl and rinse under cold running water until the water runs clear to remove surface starch. This helps them crisp.

Rinse to remove starch

Submerge the rinsed fries in 1 liter cold water and refrigerate for at least 30 minutes and up to 2 hours. For faster turnaround, soak 30 minutes; for best texture, 2 hours. After soaking, drain, then transfer fries to a bowl of ice water for 10 minutes to firm them. Drain thoroughly and pat completely dry with clean kitchen towels or paper towels.

Soak

While the potatoes soak, combine the smoked paprika, hot paprika (or cayenne), garlic powder, onion powder, ground black pepper, fine sea salt, brown sugar, and red pepper flakes in a small bowl. Stir to blend evenly. Taste a tiny pinch to check heat level and adjust cayenne or red pepper flakes if you prefer milder or spicier fries.

In a large bowl, toss the dried fries with cornstarch and flour until a thin, even dusting coats each fry. This creates a light crisp crust. Shake off any excess.

Coat fries lightly

Pour neutral oil into a deep, heavy pot or deep fryer to a depth of at least 3 inches (about 7–8 cm). Heat the oil to 325°F (160°C) for the first fry. Use a thermometer for accuracy.

Sweet Potato Fries

Chili Cheese Fries

Chili Cheese Tots

Cheese Fries

Cheese Tots

Hot Fries

Hot Tots

Fries

Tots

Swole Chick

Chimichanga

Borracho

Bronco

Egg & Cheese

Chorizo

Cajun

Würst

Haus

The Finnish Long Drink Cranberry

Athletic Brewing Run Wild Ipa

High Noon

White Claw

Michelob Ultra

Corona