These easy Cheese Fries are the ultimate indulgent comfort food.
Today I have a fun and easy snack/meal/midnight kitchen project for you, cheesy fries!
Easy Cheesy Fries
If you’re looking for something indulgent and comforting, you really can’t beat a plate of homemade fries loaded with creamy, glorious cheese sauce.
The good news (and maybe bad news) is that this is extremely easy to make at home, and all you need is a couple of russet potatoes, cheddar cheese, and some fridge and pantry staples.
Oven-baked Homemade Fries
If you have a bag of frozen fries in your freezer, you can absolutely use those, but these oven-baked homemade fries are *really* good and really simple to make.
A couple potatoes, a couple of minutes to cut them into wedges and toss them with olive oil, and about half an hour in the oven, and they’ll come out golden and beautiful, with crispy edges and creamy insides, ready to be drizzled with cheese sauce.
And if you’re feeling a little more ambitious, here are some additional cheesy fry topping ideas:
Cheese Fries Recipe Notes
- Keep a close eye on your fries in the last few minutes of cooking time. They tend to go from browned to over-browned quite quickly.
- Both fries and sauce are best enjoyed immediately. If you’re looking for a cheese sauce that you can make ahead of time, I recommend trying my Nacho Cheese Sauce, which reheats quite well.
Easy Cheese Fries (With Homemade Fries)
- 2 medium to large russet potatoes peeled and cut into 8 wedges each
- 2 tablespoons olive oil
- Seasoning salt or salt and pepper
- 1 tablespoon (14g) salted butter
- 1 tablespoon (8g) all-purpose flour
- 3/4 cup milk any percentage
- 3/4 cup (3oz) shredded Cheddar cheese preferably sharp
- Pinch of cayenne
- Salt and pepper
- Preheat your oven to 475°F. Lightly grease a baking sheet with cooking spray and set aside.
- Toss potato wedges with oil and arrange wedges on the baking sheet in a single layer. Sprinkle with seasoning salt or salt and pepper.
- Bake for 15 minutes. Use a fork to flip the potatoes, sprinkle this side with seasoning salt/salt and pepper, and bake for an additional 10 to 20 minutes, until potatoes are fork-tender and reach your desired level of crispiness. Watch closely in the last few minutes of baking time, as the edges will go from browned to burned quite quickly.
- Remove from oven, and immediately start your cheese sauce.
- In a small pot, over medium heat, melt butter. Whisk in flour and cook, whisking continuously, until flour is lightly golden, 30 seconds to 1 minute.
- Slowly pour in milk, whisking out any lumps as they form. Continue to whisk the mixture until it is thickened and bubbly, 3 to 4 minutes.
- Stir in cheese until smooth, remove from heat and add cayenne, salt, and pepper to taste.
- Transfer potato wedges to plates or bowls and drizzle cheese sauce over the top. Serve immediately, and enjoy.
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