Cheesy Fries Recipe

Prepare potatoes

Wash and peel the potatoes if desired. Cut each potato into 1/4- to 1/2-inch thick fries. Place cut fries in a large bowl of cold water and soak 20–30 minutes to remove excess starch (helps crispiness).

Dry and toss

Drain the soaked fries and pat completely dry with clean kitchen towels or paper towels. If using cornstarch for extra crispiness, toss the dry fries with 2 tablespoons cornstarch until lightly coated. Season with 1 tsp salt and 1 tsp black pepper, tossing to distribute.

Fry (shallow or deep)

Heat 1 cup vegetable oil in a heavy skillet or a deep-fryer to 350°F (175°C). Working in batches (do not overcrowd), add fries and fry 3–5 minutes until golden and crisp. Use a slotted spoon to transfer fries to a paper towel–lined tray to drain. If you prefer oven-baked fries: preheat oven to 425°F (220°C), spread fries in a single layer on a baking sheet with a light spray of oil and bake 25–30 minutes, flipping once, until golden and crisp.

Keep warm

Maintain fries in a warm oven (200°F / 95°C) while you prepare the cheese sauce so they stay hot and crisp when sauced.

Make a roux

In a medium saucepan over medium heat, melt 2 tablespoons butter until foaming. Add 2 tablespoons flour and whisk continuously for 1–1.5 minutes to cook the raw flour taste, creating a smooth paste (roux).

Add milk

Slowly pour in 1 cup whole milk while whisking to avoid lumps. Continue to whisk and bring the mixture to a gentle simmer; cook 2–3 minutes until it thickens slightly and coats the back of a spoon.

Incorporate cheeses

Reduce heat to low. Add 1 cup shredded sharp cheddar, 1/2 cup shredded monterey jack, and 2 tablespoons softened cream cheese in small handfuls, stirring after each addition until fully melted and smooth. Keep the heat low to prevent the cheeses from becoming grainy.

Season

Stir in 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1 tsp hot sauce (optional), and 2 tablespoons chopped pickled jalapeños (optional). Taste and adjust salt and black pepper as desired. If the sauce is too thick, thin with up to 2–4 tablespoons warm milk and whisk until desired consistency is reached.

Keep warm

Keep the sauce on the lowest heat setting and stir occasionally, or transfer to a small insulated container to maintain warmth. Avoid boiling the sauce to prevent separation.

Arrange fries on a serving platter or individual plates in a single layer or shallow mound.

Ladle the warm nacho cheese sauce evenly over the fries, using as much as desired to coat and drizzle.

Sprinkle with optional chopped cilantro and sliced green onions. Serve immediately while hot so fries remain crisp under the cheese.