Whenever I got to a restaurant like Outback, Chili’s, or even Texas Roadhouse, I look at the appetizers and drool over their cheese fries, whether they be Aussie Cheese Fries or Texas Cheese Fries, they all look amazing! I mean, what can beat eating fries with melted cheese and bacon?
Over a year ago, I discovered a recipe for Cheesy Potato Fries on Pinterest. I had to try them. Let me tell you, they were a huge hit in my house! My husband loved them. I loved them. And bonus, they even tasted great as leftovers. We loved them so much we made them again and again.
When I decided to make them again, recently, I figured I should blog about the fries. I could keep them a secret, but where is the fun in that?
To get started, you will want to preheat your oven to 400°. Then, cut your russet potatoes into steak fries*. I prefer mine a bit thin so that the flavors stand out more. As you cut the potatoes, place your fries on an aluminum foil-lined baking sheet.
Next, you’ll drizzle olive oil over the fries (about 1/4 cup total). Then, sprinkle the fries with kosher salt and cracked pepper. Using tongs, I tossed the fries a bit so I could make sure they all were well coated with seasoning and oil.
Now that the fries are seasoned and coated, put them in the oven to bake for 40 minutes. (If you like your fries thicker, you’ll want to cook them a bit longer. They should be tender when they are done cooking.)
As the fries were baking, you will want to make the ranch sauce which makes this dish spectacular! The best part is the sauce is super easy to make. You just put 1 cup sour cream, 1/2 cup ranch dressing, and 1/4 cup milk in a bowl and mix together. See what I mean about easy? Go ahead and put the sauce in the refrigerator until about 5 minutes before removing the fries.
Just before the fries are done, you will spread 1/2 the ranch sauce on the bottom of a serving platter. Before you transfer the fries, though, you will pour the rest of the sauce on top of the fries, along with 1 cup Monterey Jack cheese, 1/2 cup mozzarella cheese, crumbled bacon (about 7 slices), and 1/4 cup sliced green onions.
Put the pan with the fries and toppings back into the oven and broil for a couple of minutes until the cheese is melted.
Once the cheese is melted, you’ll want to use a spatula to transfer the warm, cheesy fries onto the serving platter with the ranch sauce.
Mmm…..I might have to make these again soon. Just describing that made me hungry for them, again!
*Basically, cut the potato length-wise in half. Then, cut long length-wise slices from there to get your fries.
- 4-6 russet potatoes
- 1/4 C. olive oil
- Kosher salt and fresh cracked black pepper
- 1 C. sour cream
- 1/2 C. ranch dressing
- 1/4 C. milk
- 1 C. Monterey Jack cheese, shredded
- 1/2 C. mozzarella cheese, shredded (or cheddar)
- 1/4 C. green onions, sliced
- 7 slices bacon, fried and crumbled
- Preheat the oven to 400 degrees.
- Cut potatoes into steak fries.
- Place on aluminum foil-lined baking sheet.
- Drizzle with olive oil and add salt and pepper. Gently toss the fries.
- Bake in the oven for 40 minutes (or until tender)
- Mix together the ranch dressing, sour cream, and milk. Set to the side until just before removing the fries from the oven.
- On a serving platter, spread out half the ranch sauce.
- Drizzle remaining sauce on top of the potatoes once they are removed from the oven. Add the toppings (cheeses, bacon, and onions).
- Broil the fries for a couple of minutes until the cheese has melted.
- With a spatula, transfer the cheesy potatoes to the serving platter with the ranch sauce.