Ultimate Tailgate Game Day Lunch: Copycat Smoky Jalapeño Cheese Fries

Allergens

Dairy, Gluten-Free (if using gluten-free fries)

Ingredients

• 4. 2 large russet potatoes 5. 1 cup shredded sharp cheddar cheese 6. 1/2 cup sour cream 7. 1/2 cup mayonnaise 8. 2 tbsp chopped jalapeños (canned or fresh) 9. 1 tsp smoked paprika 10. 1/2 tsp garlic powder 11. Salt and pepper, to taste 12. Vegetable oil, for frying 13. Toppings: diced green onions, crumbled bacon, sliced jalapeños (optional)

Instructions

1. Preheat a deep fryer or large pot of vegetable oil to 350°F (175°C).
2. Wash and dry the potatoes. Slice into thin, even sized fries.
3. In a large bowl, combine shredded cheddar cheese, sour cream, mayonnaise, chopped jalapeños, smoked paprika, garlic powder, salt, and pepper to make your smoky cheese sauce.
4. Fry the potato fries in batches until golden brown and crispy (about 3 4 minutes). Remove from oil and drain on paper towels.
5. Repeat until all fries are cooked.
6. In a large bowl, toss hot fries with half of the smoky cheese sauce until evenly coated.
7. Arrange fries in a large serving dish, top with remaining cheese sauce, and add your desired toppings.

Chef’s Insight

The key to perfect fries is not overcrowding the fryer, which ensures even cooking and crispiness.

Notes

For a spicier dish, use fresh jalapeños instead of canned.