Ingredients
- 4 large russet potatoes (or frozen fries if you prefer quick)
- 2 tablespoons vegetable oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon cayenne pepper (optional, for extra heat)
- Salt, to taste
For the Nacho Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 ½ cups shredded cheddar cheese (or processed cheese for smoother texture)
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper or hot sauce (optional)
Instructions
- Prep the Fries:
- Wash and peel the potatoes, then cut into fries. Soak in cold water for at least 30 minutes (this helps them crisp up). Drain and pat dry.
- Season:
- In a large bowl, toss fries with vegetable oil, paprika, garlic powder, onion powder, chili powder, cayenne pepper, and salt until evenly coated.
- Bake or Fry:
- Bake: Preheat oven to 425°F (220°C). Arrange fries in a single layer on a baking sheet lined with parchment paper. Bake for 30–40 minutes, flipping halfway, until golden and crispy.
- Fry: Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the fries in batches for about 3–4 minutes or until golden. Drain on paper towels.
- Make the Nacho Cheese Sauce:
- In a small saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute.
- Slowly whisk in the milk until smooth and thickened.
- Reduce heat to low, add shredded cheese, salt, and cayenne pepper. Stir until smooth and melty.
- Serve:
- Pile the hot fries on a plate and drizzle with warm nacho cheese sauce or serve it on the side for dipping.
Tip: For extra Taco Bell flavor, sprinkle with a bit of taco seasoning or add jalapeños on top!
Let me know if you’d like a version for the air fryer too! 🌮✨