Red Chile Cheese Fries Recipe

Wash and scrub potatoes. Using a knife or mandoline, cut into 1/4-inch thick fries. Pat dry thoroughly with paper towels — removing surface moisture helps them crisp.

Place cut potatoes in a large bowl of cold water and let sit for at least 30 minutes (or up to 2 hours) to remove excess starch. Drain and rinse, then spread on clean kitchen towels and dry completely.

Toss the dried potato sticks with cornstarch, salt, and black pepper until evenly coated.

First fry (blanch)

Heat vegetable oil in a heavy pot or deep fryer to 325°F (160°C). Fry the potatoes in batches for 4–5 minutes until just tender but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes until golden and crispy. Drain on paper towels and season immediately with a pinch of extra salt if desired. Keep warm in a low oven (200°F / 95°C) while you prepare the sauce and cheese.

Toast dried chiles in a dry skillet over medium heat for 20–30 seconds per side, just until fragrant (don’t burn). Remove and let cool slightly.

Place toasted chiles in a bowl and cover with 1 cup hot water. Let soak 15–20 minutes until softened. Reserve the soaking liquid.

Heat 1 tsp vegetable oil in a small skillet over medium heat. Add chopped onion and sauté 4–5 minutes until translucent. Add garlic and sauté 30–45 seconds until fragrant.

Transfer softened chiles (discard stems and seeds if you haven’t already) to a blender. Add the sautéed onion and garlic, 1/2 cup stock, 1/4 cup of the chile soaking liquid (add more as needed for blending), cumin, oregano, apple cider vinegar, brown sugar, and 1/2 tsp salt.

Blend until very smooth, adding extra soaking liquid or stock a tablespoon at a time to reach a pourable sauce consistency (should be thick but pourable). Taste and adjust salt, acidity, or sweetness.

Pour the blended sauce back into the skillet and simmer gently over low heat for 5–7 minutes to deepen flavors and cook out any rawness. If sauce seems too thick, add up to 2 tbsp stock. Keep warm.

Preheat oven broiler or set oven to 425°F (220°C) if you prefer baking to melt cheese.

Place the hot fries on an ovenproof platter or baking sheet in a single layer or slightly piled. Spoon the warm red chile sauce evenly over the fries to coat but not drown them (about 1/3–1/2 cup, more to taste).

Distribute shredded cheddar and Monterey Jack cheeses evenly over the sauced fries.

Melt cheese

Broil 2–3 inches from the heat for 1–2 minutes until the cheese is bubbly and starting to brown, watching closely to prevent burning. Alternatively, bake at 425°F (220°C) for 5–7 minutes until cheese melts.

Remove from oven. Sprinkle with sliced green onions, chopped cilantro, and pickled jalapeños as desired. Serve immediately with lime wedges for squeezing over the top.