Ingredients
- russet potatoes: 4 large - peeled and cut into thin strips
- cheddar cheese: 2 cups - grated
- salt: 1 tablespoon - or to taste
- oil: 4 cups - for frying
Instructions
- Rinse the potato strips in cold water to remove excess starch. Pat them dry thoroughly with a clean towel.
Tip: Drying the potatoes well prevents oil splatter and ensures even frying.
- Heat oil in a deep pot to 325°F (163°C). Fry the potatoes in batches for about 4-5 minutes until they soften but do not brown.
Tip: Using a thermometer ensures the oil maintains the correct temperature.
- Remove fries from oil and drain on paper towels. Let them cool for 10 minutes.
Tip: Allowing fries to cool helps lock in moisture for the second fry.
- Increase oil temperature to 375°F (190°C). Fry the cooled potatoes again for 2-3 minutes until golden and crispy.
Tip: Frying in small batches prevents oil temperature from dropping.
- Transfer fries to a baking sheet, sprinkle with salt, and top with grated cheese. Bake at 400°F (200°C) for 5 minutes until cheese melts.
Tip: Baking briefly helps the cheese melt evenly over the fries.
- Serve immediately, enjoying the delightful combination of crispy fries and creamy cheese.
Tip: For added flavor, try topping with fresh herbs like chives or parsley.
Notes
- Cutting potatoes evenly ensures uniform cooking.
- Monitor oil temperature closely to avoid burning.
- Cool fries completely before the second fry for best texture.
- Grate cheese just before using for optimal melting.
- Serve fries immediately after baking for best flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Various
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Protein: 15g
- Carbohydrates: 48g
- Fat: 25g
- Fiber: 5g
- Sugar: 2g
- Sodium: 600mg
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