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Cheese Fries Supreme with Sour Cream and Chives

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizer, Side Dish, Snack
Cuisine American, Tex-Mex
Servings 4 hearty servings

Equipment

  • Deep fryer or heavy-bottomed pot A deep fryer is perfect, but a Dutch oven or any deep, heavy pot will do for frying the potatoes.
  • Mandoline or sharp knife To evenly cut the potatoes into fries. A mandoline makes it faster and more uniform.
  • Slotted spoon or spider strainer For safely removing fries from hot oil.
  • Medium saucepan To prepare the cheese sauce for fries.
  • Whisk To ensure a smooth, lump-free sauce.
  • Baking sheet For broiling the final product if you want a browned cheesy crust.
  • Parchment paper Keeps fries from sticking and makes cleanup easy.

Ingredients
  

For the fries

  • 4 large russet potatoes washed, peeled optional
  • 2 tablespoons cornstarch for extra crispiness
  • 4 cups peanut oil or vegetable oil for frying
  • Salt to taste

For the cheese sauce

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 cup sharp cheddar cheese shredded
  • ½ cup Monterey Jack cheese shredded
  • ¼ teaspoon garlic powder
  • Salt and pepper to taste

Toppings

  • 6 strips thick-cut bacon cooked and crumbled
  • ½ cup sour cream
  • ¼ cup fresh chives chopped
  • Optional: sliced jalapeños diced tomatoes, green onions

Instructions
 

Prep the Fries

  1. Wash and peel (or leave skin on for a rustic touch) the russet potatoes. Slice into ¼-inch thick sticks using a mandoline or sharp knife. Rinse the fries in cold water to remove excess starch, then pat dry thoroughly with a clean kitchen towel.
  2. For extra crunch, toss the dried fries with cornstarch. This simple trick is what sets apart average fries from perfectly crispy fries.

Fry the Potatoes

  1. Heat oil in your fryer or pot to 325°F (163°C). Fry the potatoes in batches, cooking each batch for about 4–5 minutes. This is the blanching stage and ensures the fries cook through without over-browning.
  2. Remove and drain on paper towels. Let them rest for 10 minutes. Raise the oil temperature to 375°F (190°C), then return the fries for a second fry—this is where they get that golden, crispy exterior. Fry until golden brown and super crunchy, about 2–3 minutes per batch.
  3. Immediately salt the fries once they come out of the oil.

Make the Cheese Sauce

  1. In a medium saucepan, melt the butter over medium heat. Add flour and whisk continuously for about 1 minute to form a roux. Gradually pour in the milk, whisking constantly to avoid lumps.
  2. Bring to a gentle simmer and let it thicken slightly. Stir in cheddar and Monterey Jack cheese, one handful at a time, until fully melted and smooth. Add garlic powder, salt, and pepper to taste. This luscious, gooey sauce is the heart of any great cheesy fries recipe.

Assemble the Loaded Fries

  1. Place the hot fries onto a parchment-lined baking sheet or serving platter. Generously pour the cheese sauce over the fries, making sure every fry gets some love.
  2. Sprinkle with crispy bacon crumbles. Add dollops of sour cream and finish with a generous sprinkle of chopped chives. If you're into spicy heat, throw on some jalapeños. Craving freshness? Diced tomatoes or green onions bring brightness and contrast.

Optional Broiling

  1. If you want that browned, bubbly cheese crust—pop the loaded fries under the broiler for 2–3 minutes. Watch carefully, as cheese can go from perfect to burnt fast.