Ingredients:
For the Fries:
• 2 large russet potatoes
• 1 tablespoon vegetable oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
For the Nacho Cheese Sauce:
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 3/4 cup whole milk
• 1 cup shredded cheddar cheese (or cheddar-jack)
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper (optional for heat)
Instructions:
1. Prep the Potatoes:
Wash, peel (optional), and cut potatoes into thin fries. Soak them in cold water for at least 30 minutes to remove excess starch—this helps them get crispier.
2. Dry and Season:
Drain and pat the fries very dry with paper towels. Toss them in vegetable oil, garlic powder, onion powder, smoked paprika, chili powder, salt, and pepper.
3. Cook the Fries:
• Air fryer: 400°F for 15–20 minutes, shaking halfway through.
• Oven: 425°F for 30–35 minutes, flipping once.
• Deep fry: 350°F oil until golden brown and crispy, about 3–4 minutes.
4. Make the Cheese Sauce:
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Slowly whisk in milk and cook until slightly thickened. Add shredded cheese, salt, and cayenne (if using). Stir until melted and smooth.
5. Serve:
Plate the fries and drizzle or dip into warm nacho cheese sauce. Optional: garnish with chopped green onions or jalapeños.
