The Best F'n Cheese Fries You'll Ever Taste

Photo by  Lars Blankers  on  Unsplash

Photo by Lars Blankers on Unsplash

This is no way relates to crowdfunding but I have no choice but to share this discovery with the world.

To me, the essence of cheese fries is the important combination of
1) crispy thin-cut fries
2) a light but full bodied seasoning
3) a blend of cheeses that is both buttery, savory, and nutty with a little crunch

These items are essential to your optimal cheese-fry-gasms, because:
1) Soggy fries means you're eating cheesy mashed potatoes (COMPLETELY SEPARATE DISH)
2) Using just salt / pepper leaves so much flavor potential on the table, as we all know curly fries destroy normal fries in terms of deliciousness, and
3) I love that neon cheese-glue used for baseball stadium nachos, but it has no place on cheese fries as they act like hot lava that turns the fries into mush at far too great a speed because of all that moisture (point number 1). 

I spent a few months refining the recipe with various methods of cooking the fries, different cheeses, and different ingredients to come up with a life-defining cheese fry for your pre- or post- drinking festivities.

These are the perfect.


The Best f'n cheese fries you'll ever taste

Serves 4

~60 minutes (perfection takes a while)

3-4 medium size golden delicious potatos
2 poblano peppers, de-seeded and diced
Handful of Emmental cheese, shredded
Handful of Gruyere cheese, shredded
Tony Chachere's Creole Seasoning

Peanut oil for frying


1. Fill a large saute pan with high sides with peanut oil for frying. DO NOT turn on the heat, we're doing a cold start on these motherfuckers to get that crispy-love we want.

2. Thinly slice the potatoes into thinly-sliced fries and toss into the oil (if you don't know, now you know), then once all the fries are in there, turn the heat to medium.

3. Meanwhile, heat a small frying pan over medium heat and toss in the poblano peppers until they begin to soften. Remove from the heat.

4. As the fries continue to cook, occasionally lightly stir them to ensure they don't stick together.

5. Preheat the oven to 350 and lightly grease a sheet pan.

6. As the fries begin to turn golden brown and crisp up (you'll be able to feel it when it's right), remove them from the oil and place on the sheet pan. 

7. When all the fries are done, season them to taste with the creole seasoning, then cover them with the cheese and peppers. 

8. Bake the fries until the cheese crisps up, then eat the entire sheet pan of fries yourself and gain one pound.