Description
Recreate Taco Bell’s famous Nacho Fries with crispy, golden fries seasoned with a flavorful spice mix, served alongside a gooey and spicy nacho cheese sauce. Perfect for satisfying your cravings!
Ingredients
For the Fries:
4 medium russet potatoes, peeled and cut into thin fries
2 tablespoons cornstarch
2 tablespoons vegetable oil (plus extra for frying)
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper (optional, for extra heat)
1/2 teaspoon salt (plus more for seasoning after frying)
For the Nacho Cheese Sauce:
1 cup sharp cheddar cheese, grated
1/4 cup evaporated milk (or whole milk)
1 tablespoon butter
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1 small jalapeño, finely minced (optional, for extra spice)
Salt, to taste
Instructions
-
Prepare the Potatoes:
- Soak the cut fries in cold water for at least 30 minutes to remove excess starch. Drain and pat them dry with a kitchen towel.
-
Coat the Fries:
- In a large bowl, toss the fries with cornstarch to coat evenly.
- Drizzle with vegetable oil and toss again.
-
Season the Fries:
- In a small bowl, mix together paprika, garlic powder, onion powder, chili powder, cayenne pepper, and salt. Set aside.
-
Cook the Fries:
- Heat vegetable oil in a deep pot or fryer to 175°C (350°F).
- Fry the potatoes in batches until golden brown and crispy, about 3-4 minutes per batch.
- Remove with a slotted spoon and drain on paper towels. Immediately sprinkle with the prepared seasoning mix while the fries are hot.
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Prepare the Nacho Cheese Sauce:
- In a small saucepan over low heat, melt the butter. Add the minced jalapeño (if using) and cook for 1-2 minutes.
- Stir in the evaporated milk and heat gently.
- Gradually add the grated cheddar cheese, stirring constantly until smooth and melted.
- Season with garlic powder, chili powder, and salt to taste. Keep warm.
-
Assemble and Serve:
- Place the seasoned fries on a serving plate.
- Serve with the warm nacho cheese sauce on the side for dipping.
Notes
- For extra crispiness, fry the potatoes twice: first at a lower temperature (150°C/300°F) to cook through, then at a higher temperature (175°C/350°F) to crisp them up.
- Adjust the spice level by reducing or increasing the cayenne and jalapeño.
- You can also use frozen French fries to save time—just cook and season them as directed.