Pro tip: Grate it yourself! Pre-shredded has anti-caking powder that can hinder melt.
2 tbsp olive oil (or avocado oil for higher smoke point)
1 tsp garlic powder (because everything’s better with garlic)
1 tsp paprika (adds warmth and that sunset-orange glow)
Salt & pepper (to taste—start light, finish perfect)
Optional toppings:
Crispy bacon bits
Chopped green onions
A dollop of sour cream or ranch
Drizzle of hot sauce or sriracha mayo
This is your canvas. Paint it cheesy.
How to Make Cheese-Crusted Fries (Step-by-Step, Soul-Warmingly)
Let’s walk through it like we’re cooking together—music on, oven humming, anticipation building.
Step 1: Prep the Potatoes Like a Pro
Wash and peel the potatoes (peeling helps the cheese adhere better).
Cut into sticks, ¼ to ½ inch thick. Keep them uniform so they cook evenly.
Soak in cold water for 30+ minutes (even an hour is better!). This rinses off surface starch—the enemy of crispiness.
No time? Rinse well and pat extra dry. But soaking = next-level crunch.
Step 2: Dry & Season (The Secret to Golden Perfection)
Drain and pat completely dry with a clean kitchen towel. Water is the arch-nemesis of crisp.
Toss fries with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
Step 3: Par-Bake – The Foundation of Crisp
Preheat oven to 425°F (220°C).
Spread fries in a single layer on a parchment-lined baking sheet.
Bake 20–25 minutes, flipping halfway, until tender and lightly golden—but not fully crispy yet.
This “pre-cook” firms them up so they can handle the cheese avalanche.
Step 4: The Cheese Cascade
SEE NEXT PAGE
ADVERTISEMENT
