Cheese Fries Recipe

Prepare potatoes

Peel (optional) and cut potatoes into 1/4- to 3/8-inch fries. Rinse cut fries under cold water until water runs clear to remove excess starch, then transfer to a bowl of cold water and let sit 20 minutes (or refrigerate up to 2 hours).

Dry and toss

Drain the potatoes and pat completely dry with clean kitchen towels or paper towels. In a large bowl, toss the dried fries with cornstarch, kosher salt, and black pepper until evenly coated.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer and heat to 325°F (163°C) for the first fry. If you don't have a thermometer, heat until a small piece of potato sizzles gently when added.

First fry (blanch)

Working in batches to avoid overcrowding, fry the fries at 325°F for 3–4 minutes until they are softened and very lightly colored (not browned). Remove with a slotted spoon to a wire rack or paper towels and let rest for 5 minutes.

Second fry (crisp)

Raise oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Drain on a wire rack or paper towels and immediately season with a pinch more kosher salt to taste.

Cook bacon

While fries are resting after the first fry (or in a separate skillet), cook bacon over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer to paper towels, let cool slightly, then chop into small pieces.

Preheat oven or broiler

Preheat the oven to 425°F (220°C) or set your broiler on high with a rack about 6 inches from the element. Use an oven if you want even melting; broiler will melt and bubble faster.

Assemble cheese fries

Spread the hot, freshly fried fries in a single even layer on a rimmed baking sheet or oven-safe platter. Scatter the shredded cheddar and jack cheeses evenly over the fries, then sprinkle the chopped bacon over the cheese.

Melt the cheese

Place the baking sheet in the oven for 4–6 minutes at 425°F until cheese is melted and bubbly. If using the broiler, watch closely and broil 1–2 minutes until cheese is melted and edges begin to brown—do not burn.

Add banana peppers & finish

Remove from oven and immediately scatter the sliced banana peppers and sliced scallions over the melted cheese. If using hot sauce, drizzle or dot it now. Finish with a light sprinkle of black pepper and chopped parsley if desired.

Serve

Serve hot, straight from the baking sheet, with the optional dipping sauce (recipe below) on the side.

Whisk together sour cream, mayonnaise, lime juice, garlic powder, and salt in a small bowl until smooth. Taste and adjust seasoning. Chill until ready to serve.