Wash and scrub 3 medium russet potatoes. Cut into fries about 1/3–1/2 inch thick. Place cut potatoes in a large bowl of cold water and soak for 30 minutes to remove excess starch (helps crisping).

Dry and season

After soaking, drain the potatoes and pat them thoroughly dry with clean kitchen towels or paper towels. Toss the dried fries with 1 teaspoon kosher salt and 1/2 teaspoon black pepper in a dry bowl.

Fry or bake

Option A – Deep fry: Heat 3 cups vegetable oil in a heavy pot to 325°F (about medium-high). Fry potatoes in batches for 3–4 minutes until pale and slightly tender (do not brown). Remove and drain on a wire rack. Increase oil temperature to 375°F and fry the blanched fries 2–3 minutes until golden and crisp. Drain on paper towels. Option B – Oven roast: Preheat oven to 450°F (230°C). Toss fries with 2 tablespoons oil (not listed above; use some of the vegetable oil or olive oil) and spread on a single layer on a lined baking sheet. Roast 20–30 minutes, turning halfway, until golden and crisp.

Tex‑Mex Seasoning

While the fries are hot, combine 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne, and 1/2 tablespoon brown sugar in a small bowl and mix thoroughly. Immediately sprinkle this seasoning evenly over the hot fries and gently toss (or shake in a large bowl) so the spices cling to the fries.

Optional Protein (Chicken or Beef)

If using protein: warm 1 cup pre-cooked shredded chicken or cooked ground beef in a skillet over medium heat with 1 teaspoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until heated through (2–4 minutes). Optionally stir in 1/2–1 teaspoon of the Tex‑Mex seasoning mix for extra flavor. Keep warm until assembly.

Toppings and Assembly

Preheat broiler (optional): If you want melted cheese, preheat the broiler on high and arrange an oven rack about 6 inches from the heat source.

Arrange the seasoned fries on a large ovenproof platter or baking sheet. Evenly distribute the warmed protein (if using) over the fries.

Scatter 1 cup shredded cheddar and 1/2 cup shredded Monterey Jack evenly on top. Place under the broiler 1–2 minutes until the cheese is melted and bubbly (watch carefully to avoid burning). Alternatively, cover with a lid or microwave in short bursts just to melt the cheese.

Remove from heat. Top with 1/4 cup pickled jalapeños, 2 tablespoons sliced green onions, and 2 tablespoons chopped cilantro. Dollop 1/2 cup sour cream and spoon 1/2 cup salsa alongside or drizzle over the fries. Serve with lime wedges for squeezing over the top.