Ingredients:

  • 4 Large Russet potatoes, scrubbed and peeled
  • 2 Quarts Peanut oil for frying
  • 1 tbsp Smoked paprika
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Cayenne pepper
  • 0.5 tsp Dried oregano
  • 0.5 tsp Kosher salt
  • 0.25 tsp Cracked black pepper
  • 1 cup Sharp cheddar cheese, freshly grated
  • 0.5 cup Evaporated milk
  • 1 tsp Cornstarch
  • 1 tbsp Pickled jalapeño brine
  • 0.25 cup Premium buttermilk ranch dressing
  • 2 tbsp Fresh scallions, thinly sliced
  • 1 tbsp Pickled jalapeños, chopped

Instructions:

  1. Prep the potatoes. Scrub, peel, and cut your 4 Large Russets into 1/4 inch sticks. Try to keep them uniform so they cook at the same rate.
  2. The cold soak. Submerge the sticks in a large bowl of cold water for 30 minutes. Note: This pulls out the excess starch so the fries don't stick.
  3. Dry them thoroughly. This is the most important step. Use a clean kitchen towel to pat them bone dry. Water in oil is dangerous and causes steam soggy fries.
  4. The first fry. Heat 2 Quarts of peanut oil to 325°F. Fry the potatoes in batches for about 5 minutes until they are pale and limp but cooked through.
  5. The rest. Remove them to a wire rack and let them cool for at least 15 minutes. This allows the starch to set.
  6. The spice mix. While they rest, whisk together the smoked paprika, garlic powder, onion powder, cayenne, oregano, salt, and pepper in a small bowl.
  7. The cheese sauce. In a small saucepan, whisk 0.5 cup evaporated milk with 1 tsp cornstarch. Heat until simmering, then whisk in 1 cup grated cheddar and 1 tbsp jalapeño brine until velvety and thick.
  8. The second fry. Bump the oil heat to 375°F. Fry the par cooked potatoes for 2-3 minutes until they are deep golden and shatter crisp.
  9. Seasoning. Toss the hot fries immediately in the spice blend. You should hear a distinct clinking sound against the bowl if they are crispy enough.
  10. Assembly. Pile the fries high, drizzle with the warm cheese sauce and 0.25 cup ranch, then top with 2 tbsp scallions and 1 tbsp chopped jalapeños.