Nacho Fries-style seasoned fries with tangy cheese sauce

Crispy seasoned fries with a dusting of Mexican spices, served with a warm tangy nacho cheese sauce for dipping. Taco Bell’s most popular side, and easy to nail at home.

Ingredients

• 1 kg Maris Piper or Russet potatoes, cut into 1 cm batons
• 60 g cornflour
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne
• 1/2 tsp dried oregano
• 1 tsp salt
• Vegetable oil for frying (about 1.5 litres)
• For the nacho cheese: 200 g processed cheddar (the plasticky stuff — Velveeta or equivalent), 100 ml whole milk, 1 tbsp jalapeño brine, 1/2 tsp ground cumin, 1/4 tsp cayenne

Method

1. Soak the cut potatoes in cold water for at least 30 minutes. This washes off the surface starch and is the difference between floppy and properly crisp fries.

2. Dry the potatoes thoroughly with a clean tea towel. Wet potatoes = oil splatters and sad limp fries.

3. Make the seasoning mix. Combine the smoked paprika, cumin, garlic powder, onion powder, cayenne, oregano and salt in a small bowl.

4. Heat the oil to 175°C in a deep pan or wok. Use a thermometer — this matters.

5. Fry in small batches for 4-5 minutes until pale gold and cooked through. Drain on kitchen paper. Let them rest for 10 minutes — the second fry is what gives the crisp.

6. Reheat the oil to 190°C. Fry the potatoes again for 2-3 minutes until deep golden and audibly crisp. Drain again.

7. Toss immediately with the cornflour and the seasoning mix while still hot. The cornflour gives that signature Taco Bell dustiness; the seasoning sticks to the fat.

8. Make the cheese sauce. Melt the processed cheddar with the milk over very low heat, whisking constantly. Stir in the jalapeño brine, cumin and cayenne. Keep warm — it sets as it cools.

9. Serve the fries immediately with the cheese sauce on the side for dipping. They’re at their peak for about 5 minutes.

Notes

Processed cheese is non-negotiable here , proper cheddar splits and goes grainy. The double fry is what gives the crisp outside / fluffy inside. Don’t skip the cornflour dust.