Baked Cheese Fries (Print version)
Crispy oven fries covered with melted cheddar and mozzarella, finished with scallions and jalapenos for a hot, cheesy side dish.
# Ingredients:
For the fries
01 -
3 large russet potatoes, about 2 lb (900 g)
02 -
2 tablespoons olive oil or avocado oil
03 -
1 tablespoon cornstarch
04 -
1 teaspoon kosher salt
05 -
1/2 teaspoon smoked paprika
06 -
1/2 teaspoon garlic powder
07 -
1/4 teaspoon black pepper
For the cheese topping
08 -
1 1/4 cups (140 g) sharp cheddar cheese, freshly shredded
09 -
3/4 cup (85 g) low-moisture mozzarella cheese, freshly shredded
10 -
2 scallions, thinly sliced
11 -
2 tablespoons sliced pickled jalapenos, optional
12 -
Sour cream or ranch dressing, for serving, optional
# Instructions:
01 -
Place racks in the upper and lower thirds of the oven. Heat to 425°F and line two large baking sheets with parchment paper.
02 -
Scrub the potatoes and cut them into even 1/4-inch fries. Soak in a bowl of cold water for 10 minutes, then drain well.
03 -
Spread the potatoes on a clean towel and pat very dry. Toss with oil, cornstarch, salt, smoked paprika, garlic powder, and black pepper until lightly coated.
04 -
Divide the fries between the baking sheets in a single layer. Bake for 20 minutes, flip, rotate the pans, and bake 12-15 minutes more until browned and crisp at the edges.
05 -
Push the hot fries slightly closer together on one sheet or oven-safe platter. Sprinkle evenly with cheddar and mozzarella.
06 -
Return to the oven for 3-5 minutes until the cheese is melted and bubbling. Top with scallions and jalapenos, then serve hot with sour cream or ranch if desired.
# Good to know:
01 -
Use freshly shredded cheese for the smoothest melt.
02 -
Bake on two sheets so the potatoes crisp instead of steam.
03 -
Serve immediately for the best texture.