Cheese Fries Recipe

Prep potatoes

Wash and peel potatoes if desired. Cut into 1/4- to 1/3-inch thick sticks for standard fries. Place cut fries in a large bowl of cold water and soak 20–30 minutes to remove excess starch (this improves crispness).

Dry fries

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry — moisture will cause oil splatter and soggy fries.

Fry (deep-fry method)

Heat vegetable oil in a deep pot to 325°F (160°C). Fry the potatoes in batches for 3–4 minutes until soft but not browned. Remove with a slotted spoon and drain on paper towels. Increase oil temperature to 375°F (190°C). Return fries in batches and fry 2–3 minutes more until golden and crisp. Drain on paper towels and immediately season with salt, black pepper, and paprika (if using).

Oven or air-fryer alternative

Preheat oven to 425°F (220°C) or air fryer to 400°F (200°C). Toss dried fries with 1 tbsp olive oil and 1 tsp cornstarch (optional) and spread in a single layer on a baking sheet lined with parchment or in the air-fryer basket. Bake 25–30 minutes, turning once, until golden and crisp (air fryer 15–20 minutes). Season with salt, pepper, and paprika.

Preheat for melting

If fries are hot and plated, preheat oven broiler or set oven to 400°F (200°C) for melting cheese. For quicker melt, use a broiler for 1–2 minutes, watching closely.

Assemble

Place hot fries on an oven-safe platter or a baking sheet. Evenly distribute shredded cheddar and Monterey Jack over the fries. Scatter chopped cooked bacon and sliced banana peppers on top.

Melt cheese

Place the assembled fries under the broiler 1–2 minutes until cheese is melted and bubbly (or bake at 400°F/200°C for 4–6 minutes). Remove when cheese is fully melted and begins to bubble but not burn.

Finish and serve

Sprinkle sliced green onions over the hot cheesy fries. Serve immediately with ranch or ketchup on the side. Adjust banana peppers to taste for heat/acid. Enjoy while hot.