Cheese Fries Recipe

Prep potatoes

If baking: preheat oven to 425°F (220°C). If frying: heat a deep pot with enough oil for 1–1½ inches depth and bring to 325°F (160°C) for the first fry. Cut the scrubbed russet potatoes into 1/4–1/2-inch fries. Rinse in cold water until water runs clear to remove starch, then pat thoroughly dry with kitchen towels.

Optional crisping step

Toss dried potato sticks with 1 tablespoon cornstarch for a light, even coating to help crisping. Season with 1 teaspoon kosher salt and 1 teaspoon black pepper (for baking, add seasoning after par-bake).

Two-step frying (if frying)

First fry: Fry potatoes in the oil at 325°F (160°C) in batches for about 4–5 minutes until pale and tender but not brown. Remove to a paper-towel–lined sheet and let rest 5 minutes. Increase oil temperature to 375°F (190°C). Second fry: Fry batches again for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season lightly with a pinch of salt.

Oven-baked method (if baking)

Toss coated potato sticks in 1/3 cup oil (reserve remainder) to coat. Spread in a single layer on a rimmed baking sheet lined with parchment. Bake at 425°F (220°C) for 20–25 minutes, flipping halfway, until golden and crisp. If not crisp enough, broil 1–2 minutes watching closely. Season with additional salt and pepper to taste.

Cook the bacon: Place bacon strips in a cold skillet in a single layer. Turn heat to medium and cook until crisp, about 8–10 minutes, turning as needed for even browning. Transfer to paper towels to drain, then chop into 1/2–inch pieces. Reserve a teaspoon of bacon fat (optional) to mix with fries for extra flavor.

Arrange fries: Place hot fries on an oven-safe serving platter or baking sheet in an even layer. If you reserved bacon fat, drizzle up to 1 teaspoon over the fries and toss gently to coat.

Add cheese and bacon: Evenly sprinkle 2 cups shredded sharp cheddar over the hot fries, then scatter chopped bacon and 1/2 cup finely diced red onion on top.

Melt the cheese: Place the platter under a preheated broiler on high for 1–2 minutes, or put in a 425°F (220°C) oven for 3–5 minutes, until cheese is fully melted and bubbly. Watch carefully to avoid burning.

Finish and garnish: Remove from oven/broiler, sprinkle 2 tablespoons thinly sliced fresh chives (optional) and 1/4 teaspoon freshly ground black pepper over the top. Serve immediately.

Make quick ranch: Whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk in a small bowl until smooth. Add 1 teaspoon lemon juice or white vinegar, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried dill, 1/2 teaspoon dried parsley, 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Whisk until combined.

Adjust and chill: Taste and adjust thickness with a little more buttermilk if too thick, or more mayo/sour cream if too thin. Refrigerate for at least 15 minutes to let flavors meld, or serve immediately if short on time.

Serve: Spoon ranch into a small bowl for dipping and place alongside the hot, cheesy bacon fries.