Description
Crispy fries topped with spicy Cajun seasoning, melty cheese, and various toppings for a bold flavor experience.
Ingredients
Scale
- 900 g (2 lb) russet potatoes, scrubbed and cut into 1 cm (1/2 inch) sticks
- 15 g (1 tbsp) cornstarch
- 45 ml (3 tbsp) vegetable or canola oil
- 10 g (1 1/2 tsp) kosher salt
- 30 g (2 tbsp) Cajun seasoning
- 225 g (8 oz) andouille sausage, sliced 6 mm (1/4 inch)
- 200 g (2 cups) sharp cheddar, or a mix of cheddar and Monterey Jack
- 120 ml (1/2 cup) whole milk
- 60 g (2 oz) cream cheese
- 4 scallions, thinly sliced
- 60 g (1/4 cup) pickled jalapeños, drained
- 15 g (1/2 cup) fresh cilantro, chopped (optional)
- 120 ml (1/2 cup) sour cream or crema
- 1 lime, zested and juiced
Instructions
- Cut the russets into sticks and parboil for 4–5 minutes until edges are tender. Drain and lay them out to dry for 10 minutes.
- Dust with cornstarch, toss with oil and salt until evenly coated.
- Preheat oven to 220°C (425°F) and roast fries on a baking sheet for 25–30 minutes, flipping halfway through.
- Brown andouille sausage in a skillet with oil for 4–6 minutes and remove, leaving the browned bits in the pan.
- In the same skillet, combine milk, cream cheese, and shredded cheddar to make the cheese sauce.
- Spread roasted fries on a baking sheet, top with sausage and cheese sauce or shredded cheddar, and broil for 5–6 minutes.
- Finish with scallions, pickled jalapeños, cilantro, lime zest, and sour cream before serving immediately.
Notes
For extra crunch, toss potatoes with baking powder along with cornstarch. Recipes can be made ahead and reheated to retain crispness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 720
- Sugar: 4g
- Sodium: 1350mg
- Fat: 42g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 90mg