July 13, 2022

Nacho Fries with Cheddar Sauce

Nacho Fries with Cheddar Sauce are one of our favorite appetizers. I start these fries by deep-frying sliced up potatoes. Next, I make a creamy cheddar cheese sauce. Finally, I top the fries with a fresh tomato salsa. We like these French fries for several reasons. First of all, I like that I can make this decadent appetizer in less than an hour. Secondly, I like that these fries are easy enough for everyday but fancy enough for company. And, lastly, we all love the crisp fries, cheesy sauce, and fresh salsa. It’s a really delicious flavor combo.

The Equipment I Used

A Push Slicer- To cut uniform fries I used a Kuhn Rikon Push Slicer. But you can also use a knife.
A Deep Fry Thermometer- In my opinion, this is a must. You’ll need this to see what temperature your oil is heated to.
A Dutch Oven- I used my Le Creuset Dutch oven to deep fry my fries.

The Ingredients Needed for Nacho Fries with Cheddar Sauce

Cheddar Cheese- Use extra sharp cheddar. I like the Cabot brand.
Evaporated Milk- You’ll need this to make the cheese sauce. You can find it in the baking section of the market.
Cornstarch- You’ll also need this to make the cheese sauce. You can find it in the baking section of your market.
Potatoes- Use Idaho russet potatoes.
Oil- Use vegetable, peanut, or canola oil to fry your fries. Do not use olive oil.

How I Made my Nacho Fries

Frist, I made the cheese sauce. It’s important to use the correct amount of cheese.
Next, I fried the potatoes. Only add potatoes to the oil when it is at the correct temperature.
Finally, I topped the drained fries with most of the cheese sauce and all the veggies.

If you like French fries, you need to try these cheesy and delicious Nacho Fries with Cheddar Sauce.

Nacho Fries with Cheddar Sauce

Homemade deep-fried French fries topped with cheddar cheese sauce and a fresh salsa.

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Prep Time 20

Cook Time 25

Total Time 45

Course Appetizer

Cuisine American

Servings

Equipment

Dutch oven
deep frying thermometer

Ingredients

For the Tomato Salsa:

2 chopped plum tomatoes
½ cup minced red onion
½ cup chopped cilantro leaves

For the Cheddar Cheese Sauce:

3 ounces extra sharp cheddar cheese, shredded
1½ tsp. cornstarch
4 ounces evaporated milk

For the French Fries:

2 large potatoes
2 cups vegetable oil
¼ tsp. kosher salt

Instructions

First, peel the potatoes, and slice them vertically into ¼ inch slices. Cut each of those slices into thin fries. Place all the fries in a large bowl of cold water.
Next make the Tomato Salsa: Simply mix all the ingredients together and set them aside.
Next, make the Cheddar Sauce: In a small bowl toss together the cheese and cornstarch. In a three- quart saucepan, bring the milk to a simmer. Turn the heat to low and whisk in the cheese. Whisk until the sauce thickens. Pour it into a bowl. You can reheat it in the microwave for a minute right before serving.
In a Dutch oven, heat one inch of oil to 325° using your deep fry thermometer. When the oil reaches that temperature, drain your fries from the water, and using towels, dry them off well.
Fry one quarter of the fries, just until they start to turn golden. Drain them on a wire rack, in a small pile. Repeat with the other 3 batches of potatoes.
Bring the oil up to 375° and refry the first batch of fries until golden brown. Repeat with the other 3 batches, draining each on the wire rack, and sprinkling each batch with salt right away.
Place the fries on a serving platter and top them with as much cheese sauce as you like and the Tomato Salsa.