CHEESE CRUSTED FRIES

Yields: 4 servings
Course: Side Dish, Appetizer, Snack
Cuisine: American

Ingredients

• 2 lbs (about 900g) Russet potatoes (3-4 large potatoes)

• 2 tablespoons olive oil or avocado oil

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• 1/2 teaspoon onion powder

• 1/2 teaspoon black pepper, freshly ground

• 1 1/2 teaspoons salt, divided

• 1 1/2 cups (150g) finely shredded cheese (see note below)

• Optional for serving: Fresh chopped parsley, chives, ranch dressing, or spicy ketchup.

The Cheese Blend (The Star of the Show):
For the ultimate crust, use a blend of cheeses. We recommend:

• 1 cup (100g) Sharp Cheddar: For its robust flavor and excellent melt.

• 1/2 cup (50g) Parmesan: For its salty, nutty notes and incredible crisping ability.

Equipment

• Large baking sheet

• Parchment paper (highly recommended for easy cleanup)

• Large bowl

• Sharp knife and cutting board (or a mandoline for even slicing)

• Kitchen towel or salad spinner

• Box grater (if shredding your own cheese)

---

Instructions

Step 1: Prepare the Potatoes

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Wash and scrub the potatoes thoroughly. You can peel them for a more uniform fry, but leaving the skin on adds texture, nutrients, and flavor. Slice the potatoes into 1/4 to 1/2-inch thick fry-like sticks. Consistency is key here for even cooking.

Step 2: The Crucial Soaking & Drying Step

This is the most important step for achieving a crispy, non-soggy result. Place the cut fries in a large bowl and cover them with cold water. Swirl them around to release excess surface starch. Let them soak for at least 10-15 minutes (or up to an hour if you have time).

Drain the water and thoroughly dry the fries. Use a clean kitchen towel or a salad spinner to get them as dry as humanly possible. Any remaining moisture will steam the fries instead of roasting them.

Step 3: Season the Fries

Place the dried fries back into the dry bowl. Drizzle with the olive oil. Sprinkle with garlic powder, paprika, onion powder, black pepper, and 1 teaspoon of the salt. Toss vigorously until every single fry is evenly coated with the oil and seasonings.

Step 4: The First Bake (The Potato Cook)

Arrange the fries on the prepared baking sheet in a single layer, ensuring they aren’t crowded or touching. This allows hot air to circulate and creates that beautiful roast.

Bake for 20 minutes on the middle rack. After 20 minutes, remove the tray and carefully flip the fries. This promotes even browning. Return to the oven for another 10-15 minutes, or until the fries are just tender and starting to turn golden. They don’t need to be fully crisp at this stage.

Step 5: The Cheese Transformation

Remove the baking sheet from the oven. Now, working quickly, sprinkle the shredded cheese blend evenly over the entire layer of fries. Don’t just dump it in the middle—try to get a light, even coating on every fry. The cheese will melt into the gaps and form the crust.

Step 6: The Second Bake (The Cheese Crisping)

Return the baking sheet to the oven for 5-8 minutes. Watch it closely! You want the cheese to be fully melted, bubbly, and starting to form a golden-brown crust around the edges. The sizzling sound is your cue that magic is happening.

Step 7: The Final Rest

Once out of the oven, immediately sprinkle with the remaining 1/2 teaspoon of salt. This final seasoning on the hot, cheesy crust makes all the difference. Let the fries rest on the baking sheet for 3-5 minutes before serving. This allows the cheese crust to set and firm up. If you try to move them too soon, the cheese will be too stretchy and messy.

Garnish with fresh chopped parsley or chives and serve immediately with your favorite dipping sauces.

---

Chef’s Notes & Pro-Tips

• Shred Your Own Cheese: Pre-shredded cheese is coated with anti-caking agents like potato starch or cellulose, which can prevent it from melting smoothly. For the best, silkiest, crispiest crust, always shred your own cheese from a block.

• Don’t Crowd the Pan: Using two baking sheets is better than overcrowding one. Overcrowding creates steam, which is the enemy of crispiness.

• Spice It Up: Feel free to add a pinch of cayenne pepper, chili powder, or smoked paprika to the seasoning mix for a spicy kick.

• The Flip: While flipping the fries halfway through the first bake is ideal, if you’re short on time, you can skip it. The results will still be delicious, just slightly less even in color.

---

Nutrition Information

(Please note: The following is an estimate based on the ingredients used. Actual values may vary.)

Serving Size: 1/4 of the recipe
Calories: ~385
Total Fat: 19g

• Saturated Fat: 8g

• Trans Fat: 0g
  Cholesterol: 35mg
  Sodium: 1250mg
  Total Carbohydrates: 41g

• Dietary Fiber: 3g

• Sugars: 2g
  Protein: 14g

Vitamin D: 0mcg | Calcium: 320mg | Iron: 2mg | Potassium: 950mg

This recipe is a good source of Calcium and Potassium. To reduce sodium, you can reduce the added salt to 1 teaspoon total.

---

Conclusion: Your New Go-To Comfort Food

These Cheese-Crusted Fries are more than a recipe; they’re an experience. They are perfect for game day, a movie night at home, a fun side for burgers, or when you simply need the ultimate cheesy comfort food. The contrast of the crispy, savory cheese shell with the soft, fluffy potato inside is a textural dream you’ll crave again and again.

They may take a little longer than opening a bag of frozen fries, but the breathtaking, restaurant-quality result is worth every single minute. So, preheat that oven and get ready to make the best fries of your life.