Name: Las Palmas Mexican Bar & Grills Mexican Cheese Fries Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.25 kg russet potatoes; 600 ml vegetable oil (for frying); 1 tbs kosher salt; 0.5 tsp ground black pepper; 2 tbs cornstarch (optional, for extra crisp); 1.5 cups shredded cheddar cheese; 1 cups shredded Monterey Jack cheese; 0.5 cups diced tomatoes (seeds removed); 3 tbs pickled jalapeños, sliced; 2 tbs green onions, thinly sliced; 2 tbs fresh cilantro, chopped; 0.5 cups Mexican crema or sour cream; 1 tsp hot sauce (optional); 300 g lean ground beef (85% lean); 1 tsp vegetable oil; 0.25 cups onion, finely diced; 1 tsp garlic, minced; 1 tsp chili powder; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 1 tbs tomato paste; 2 tbs water; 0.5 tsp salt

Method

Fries

Prepare potatoes

Wash and scrub the russet potatoes. Cut into 1/4–1/2 inch thick fries or desired fry shape. Place cut fries in a large bowl of cold water and soak for 30 minutes (or up to 2 hours) to remove excess starch. Drain and rinse, then pat completely dry with a clean kitchen towel or paper towels.

Optional toss with cornstarch

If using cornstarch for extra crispness, place dried potato sticks in a large bowl, sprinkle 2 tablespoons cornstarch over them and toss until lightly coated. Shake off excess cornstarch.

Heat oil

In a heavy-bottomed pot or deep fryer, heat vegetable oil to 325°F (163°C) for the first blanch fry. If you don't have a thermometer, heat until a small piece of potato sizzles gently but does not brown quickly.

First fry (blanch)

Working in batches, fry the potatoes for 3–4 minutes until soft but still pale and not browned. Use a slotted spoon or spider to transfer fries to a wire rack or paper towels to drain. Let cool 10 minutes.

Raise temperature

Increase oil temperature to 375°F (190°C) for the final crisp fry.

Second fry (crisp)

Fry the blanched fries in batches for 2–3 minutes or until golden brown and crisp. Drain on paper towels or a wire rack. Immediately season with 1 tablespoon kosher salt and 1/2 teaspoon ground black pepper while hot.

Seasoned Ground Beef (optional)

If using beef, heat 1 teaspoon vegetable oil in a skillet over medium-high heat. Add the finely diced onion and cook 2–3 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Add the ground beef, breaking it up with a spoon. Cook until browned, about 5–7 minutes. Drain any excess fat if necessary.

Stir in chili powder, ground cumin, smoked paprika, tomato paste, and 2 tablespoons water. Cook 2–3 minutes until spices are fragrant and mixture is slightly saucy. Season with 1/2 teaspoon salt. Remove from heat and keep warm.

Toppings - Cheese & Sauce

Preheat oven or broiler

Preheat oven to 425°F (220°C) or position an oven rack close to the broiler if you prefer to broil the cheese.

Arrange the hot fries on an oven-safe platter or rimmed baking sheet in an even layer. If using the seasoned beef, scatter it evenly over the fries.

Combine 1.5 cups shredded cheddar and 1 cup shredded Monterey Jack and sprinkle evenly over the fries (and beef if using).

Bake in the oven for 4–6 minutes until cheese is melted and bubbly. For a browned top, switch to broil for 1–2 minutes, watching carefully to avoid burning.

Remove from oven. Top with diced tomatoes, sliced pickled jalapeños, sliced green onions, and chopped cilantro.

Drizzle Mexican crema or sour cream over the fries (mix the crema with 1 teaspoon hot sauce first if you want a spicy crema). Taste and adjust with extra salt, hot sauce, or jalapeños as desired.