Description
Crispy deep-fried russet potatoes topped with a rich, homemade sharp cheddar cheese sauce, jalapeños, black olives, and fresh cilantro. A fast, crowd-pleasing game day snack that tastes like victory.
Ingredients
Scale
- 3 large russet potatoes (about 2 lbs / 900g)
- 4 cups vegetable oil (for deep frying)
- 1 tablespoon sea salt
- 2 cups sharp cheddar cheese, freshly grated
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 1 teaspoon garlic powder
- 0.5 teaspoon cumin
- 0.5 teaspoon chili powder
- 2 medium jalapeños, sliced
- 0.5 cup black olives, sliced
- 3 stalks green onions, thinly sliced
- 0.5 cup fresh cilantro, chopped
- 0.5 cup sour cream
- 1 medium Roma tomato, diced
Instructions
- Wash potatoes and cut into even strips (1/4 to 1/2 inch thick). Place in a bowl of cold water for at least 30 minutes to draw out starch, then drain and pat completely dry.
- Heat vegetable oil in a large Dutch oven to 350°F (175°C). Fry potatoes in batches for 4-5 minutes until golden and crisp. Remove with a slotted spoon, drain on a wire rack, and sprinkle immediately with salt.
- In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1-2 minutes until golden and nutty to create a roux.
- Slowly pour in milk while whisking constantly until the mixture thickens and simmers (3-4 minutes). Reduce heat to low.
- Stir in garlic powder, cumin, and chili powder. Remove the pan from the heat.
- Gradually add grated cheese, a handful at a time, stirring until melted before adding more. Do not boil after adding cheese. Taste and adjust salt if needed.
- Preheat broiler. Spread fried potatoes on a large baking sheet. Pour warm cheese sauce over fries.
- Top with diced tomatoes, jalapeños, and black olives. Broil for 1-2 minutes until toppings are slightly melted and edges are crispy.
- Remove from oven and garnish with green onions, cilantro, and dollops of sour cream. Serve immediately.
Notes
For extra crunch, use the double fry method: fry at 325°F until soft, cool, then fry again at 375°F. Let cheese sit at room temperature for 15 minutes before making the sauce to prevent clumping. Do not overcrowd the oil when frying. If the sauce thickens too much upon cooling, whisk in a splash of warm milk to loosen it.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 3
- Sodium: 620
- Fat: 36
- Saturated Fat: 18
- Carbohydrates: 45
- Fiber: 4
- Protein: 18
Keywords: loaded nacho cheese fries, game day snacks, cheese sauce recipe, deep fried potatoes, party food, comfort food, jalapeno fries