Ingredients
– 3 medium russet potatoes, peeled, washed, cut, and boiled until tender
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon garlic powder
– 1/2 cup shredded cheddar cheese
– 1/4 cup cornstarch
– Vegetable oil for frying
Instructions
1-Peel and uniformly cut the 3 medium russet potatoes. Boil until fork-tender, about 15 minutes. Drain well.
2-Mash the potatoes until smooth. No lumps allowed for best texture.
3-Mix in 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 cup shredded cheddar cheese, and 1/4 cup cornstarch. Stir until combined.
4-Spread the mixture on waxed paper into an 8 x 10 inch rectangle, about 3/4 to 1 inch thick.
5-Freeze for 30 minutes to firm up.
6-Heat 1 inch of vegetable oil in a Dutch oven to 325°F (163°C). Use a thermometer for accuracy.
7-Cut the frozen rectangle into fries, 3/4 to 1 inch wide.
8-Fry in batches for 5-7 minutes until golden brown, turning as needed. Avoid overcrowding.
9-Drain on paper towels. Serve hot with ketchup or aioli.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌡️ Use a thermometer to maintain oil at 325°F for perfectly crispy fries every time
❄️ Keep unfried fries in the freezer between batches to maintain their shape and prevent sticking
🔪 Cut fries evenly to ensure uniform cooking and avoid cutting too thin to prevent breakage
- Prep Time: 20 minutes
- Freezing time: 30 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 216
- Sugar: 1g
- Sodium: 683mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 14mg