CHEESE CRUSTED FRIES

A medium-difficulty recipe for crispy, cheese-crusted fries that requires attention to technique for the perfect crust.

Equipment

• Large baking sheet
• Parchment paper or a silicone baking mat
• Two large mixing bowls
• Paper towels
• Box grater or microplane

Ingredients

• 2 lbs (about 900g) russet potatoes, 3-4 large
• 2 tablespoons cornstarch
• 2 tablespoons high-heat oil (vegetable, canola, or avocado)
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 cup (about 100g) finely grated Parmesan cheese
• 1/2 cup (about 50g) finely grated sharp cheddar cheese
• 2 tablespoons cornstarch
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• Optional for serving: Fresh parsley or chives, ranch dressing, or spicy ketchup

Instructions

1. Peel the russet potatoes. Slice them into 1/2-inch thick planks, then cut the planks into 1/2-inch thick sticks. Aim for uniform size to ensure even cooking.
2. Immediately place the cut fries in a large bowl of cold water. Soak for at least 15 minutes, and up to an hour.
3. Drain the potatoes and rinse under cold water. Spread them out on a clean kitchen towel or layers of paper towels and pat them completely dry.
4. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat.
5. In a large dry bowl, toss the completely dried potato sticks with 2 tablespoons of cornstarch until evenly coated. Add the oil, garlic powder, smoked paprika, and salt. Toss vigorously until every fry is lightly and evenly coated.
6. Spread the fries in a single layer on the prepared baking sheet, ensuring they aren’t touching. Bake for 25-30 minutes, flipping halfway through, until they are cooked through, lightly golden, and just starting to crisp at the edges. Remove from the oven. Leave the oven on.
7. While the fries bake, prepare the cheese crust. In a medium bowl, combine the finely grated Parmesan, finely grated cheddar, 2 tablespoons cornstarch, black pepper, and onion powder. Mix very well until fully incorporated.
8. Carefully transfer the hot, par-baked fries to the large bowl with the cheese mixture. Working in two batches is easiest. Gently toss and fold the fries until they are densely and evenly coated with the cheese mixture.
9. Return the cheese-coated fries to the parchment-lined baking sheet, again in a single layer. Do not overcrowd. Gently press any extra cheese mixture onto the fries.
10. Place the fries back in the 425°F (220°C) oven. Bake for 12-17 minutes, watching closely towards the end. The cheese will melt, bubble, and then turn a deep, golden brown, forming a firm, crispy shell.
11. Remove the baking sheet from the oven. Let the fries cool on the sheet for 5-7 minutes to allow the cheese crust to fully set and harden.
12. Use a thin spatula to lift the fries off the parchment. Garnish with chopped fresh herbs if desired, and serve immediately with your favorite dipping sauces.

Notes

Finely grated cheese is non-negotiable; pre-shredded cheese contains anti-caking agents that prevent proper melting. Do not skip the soak to remove starch. Avoid overcrowding the pan to prevent steaming. Letting the fries cool and set is vital for a crispy texture. Optional: Add 1/4 teaspoon of cayenne pepper to the cheese mix or a tablespoon of dry ranch seasoning to the potato seasoning.

Nutrition

Calories: ~380 kcal · Total Fat: 18g · Saturated Fat: 6g · Cholesterol: 25mg · Sodium: 850mg · Total Carbohydrates: 42g · Dietary Fiber: 3g · Sugars: 2g · Protein: 14g