INGREDIENTS:
- Large Russet potatoes
Potato Dredge:
- 1 Cup Cornstarch
- 1 Tbsp Paprika
- 1 tsp Cayenne Pepper
- 1 tsp Black Pepper
- 2 Tbsp Salt
Seasoning Mix:
- 3 Tbsp Paprika
- 3 tsp Chili Powder
- 3 Tbsp Kosher Salt
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 1/4 tsp Cayenne Pepper
- 1/4 tsp Black pepper
Cheese Sauce:
- 1 Tbsp Salted butter
- 1 tsp Salt
- 1/8 tsp Cayenne Pepper
- 4oz Whole Milk
- 8oz Deli American Cheese or Kraft American Cheese Deluxe slices
- 1 Tbsp Tabasco Jalapeño Sauce or liquid from jarred pickled jalapeno slices
DIRECTIONS:
- Clean and peel the potatoes. Cut into fries. Place in a pot of cold water and allow to soak for a minimum of 30 minutes. Drain water and refill with water, wait another 30 minutes.
- Make the cheese sauce by combining the ingredients in a medium pot and bring to medium high heat. Melt together and set aside.
- Mix together taco fries seasoning, set aside to season cooked fires.
- Pull out the fries from the water and dry.
- Whisk together the dredge.
- Deep fry for about 3 minutes or until light golden brown at 275F. Remove from fryer onto a paper towel lined sheet pan, Separate fries on a second sheet pan and allow to cool completely.
- Increase oil temperature to 360 degrees
- With a sifter, lightly coat one side of the cooled fries with the fry dredge. Then place into a bowl, again coat with the dredge with the sifter then toss the fries in the bowl while continuing to sift more of the coating onto the fries. You want a nice even coat that completely covers the fries.
- Fry again for approximately 5 more minutes at 360F, until golden brown and crisp. Remove to a paper towel lined sheet pan.
- Place fries in bowl and coat with seasoning, toss and coat some more with the seasoning.
- Serve with a side of warm nacho cheese sauce.