Description
Crispy, golden fries seasoned with a zesty blend of spices and served with a creamy, cheesy nacho sauce that perfectly mimics the famous Taco Bell favorite. This homemade version delivers restaurant-quality taste with the convenience of making it in your own kitchen.
Ingredients
Units
Scale
For the Fries
- Peanut oil for frying
- 3 medium russet potatoes, peeled and cut into 1/4 inch sticks
For the Cheese Sauce
- 15 ounces Cheez Whiz cheese dip
- 3 slices American cheese
- 1/4 cup pickled jalapeño juice
- 2 tablespoons whole milk
For the Fry Seasoning
- 1 tablespoon sweet paprika
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat Oil: Preheat a deep fryer or dutch oven with 4 inches of peanut oil up the side of the pan to 325°F. While the oil is heating, keep your cut potatoes submerged in cold water to prevent oxidation and remove excess starch, which will help achieve crispier fries.
- Blanch the Fries: Remove the potato sticks from the water and dry them thoroughly using paper towels or a clean kitchen towel. Moisture is the enemy of crispy fries, so ensure they are completely dry before frying. Add the fries to the oil in batches and cook for 6-8 minutes until they’re just cooked through but still soft. During this first fry, the fries will have minimal color. Transfer the blanched fries to a wire rack set over a sheet tray to catch any drips.
- Prepare Cheese Sauce: While blanching the fries, make the cheese sauce by combining all sauce ingredients in a medium saucepan. Place the Cheez Whiz, American cheese, jalapeño juice, and milk over medium-low heat. Stir occasionally to prevent sticking, and continue cooking for up to 10 minutes until the mixture is smooth and completely melted. Remove from heat, cover with a lid, and set aside until serving.
- Mix Seasoning: Combine all the spices for the fry seasoning in a small bowl. Mix together the sweet paprika, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper thoroughly to ensure even distribution of flavors.
- Second Fry: Increase the oil temperature to 375°F and fry the blanched potatoes again until golden and crispy. This second fry at a higher temperature will only take 30 seconds to 1 minute. This double-frying method ensures a crispy exterior and fluffy interior. Again, drain on the wire rack.
- Season and Serve: Transfer the hot fries to a large bowl, sprinkle with half the seasoning mixture, and toss to coat evenly. Taste and add more seasoning if desired. Immediately serve the hot fries with the warm nacho cheese sauce on the side for dipping.
Notes
- Use Velveeta cheese as a substitute for Cheez Whiz, though you may need to add more milk for desired consistency.
- The fries can be frozen after the first blanching step, but the cheese sauce is best made fresh.
- Customize with additional toppings like diced tomatoes, sliced green onions, or crumbled bacon.
- Recipe can easily be doubled or tripled for larger gatherings.
- In a time crunch, use your favorite frozen fries instead of making from scratch.
- You can prepare through step 5 ahead of time and finish just before serving.
- Peanut oil is ideal for frying as it has a clean flavor and creates less odor than other oils.
Nutrition
- Serving Size: 1 Serving
- Calories: 320kcal
- Sugar: 3g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg
