It turns out that oven fries can be just as tasty as your average deep fried restaurant variety. This homemade version is even better, I’d argue. No limp soggy fries here! Just crispy delicious oven fries topped with melted cheese and pickled jalapenos. I bought a five pound bag of potatoes and more jalapenos than I knew what to do with this week, so I made myself a big plate of comfort food. Cheesy Jalapeno Oven Fries. This recipe is adapted from Ottolenghi Simple, and the secret to getting super crispy fries is parboiling! It makes the fries super tender on the inside but allows the outside to brown on the baking sheet and crisp up.
This week has been a roller coaster of emotions and food. I eat roasted vegetables one day and the next only carbs could satisfy me. These cheese fries are the penicillin you didn’t know you needed. I paired mine with thinly sliced steak and chimichurri for the perfect Mexican-inspired steak frites. You’re welcome to load these up like nachos, but I went a simpler route.
If you’ve never made homemade pickled jalapenos, it couldn’t be simpler. Your brine is simply 1 1/4 cups of vinegar, 1 1/4 cups of water, 1 tbsp sugar, and 1 tsp salt. Warm it until the sugar and salt dissolve and pour over sliced jalapenos in a jar. Let it sit out for an hour at room temperature, then refrigerate and keep for 3-4 weeks. You can check out my quick pickling brine here.
Try the recipe below for these Cheesy Jalapeno Oven Fries!
- 4 medium russet potatoes
- 4 tbsp vegetable oil
- 3 tbsp olive oil
- 1 tbsp kosher salt
- fresh black pepper
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp oregano
- ¼ tsp cayenne pepper (optional)
- pickled jalapenos
- ½ cup shredded monterey jack or Mexican cheese
- Preheat oven to 450 F.
- Bring a large pot of water to boil. Scrub the potatoes and cut them into ½ inch thick strips and submerge in a large bowl of water until the boiling water is ready. Add the potatoes to the water gently with a large slotted spoon so it doesn't splash. The water won't boil immediately once the potatoes are submerged, but the moment the potatoes go in the water, set a 4 minute timer. Check to see if the potatoes have just started to soften but are not falling apart. Once they are just softening, drain the potatoes in a colander and let cool slightly until you can handle them.
- Add the cooled potatoes to a large mixing bowl. Add the vegetable and olive oil and salt. Toss gently with your hands to coat.
- Line two large baking sheets with parchment. Add your potatoes in an even layer on each, giving them space so they don't overcrowd each other. In a small bowl mix together the cumin, chili powder, oregano and cayenne. Sprinkle over the fries on each tray. Bake on two middle racks in the oven for 15 minutes. Stir each tray and then switch their positions in the oven. Bake another 20 minutes or until the fries are crisp and lightly browned.
- Combine all the fries on one baking sheet. Top with the cheese and enough jalapenos to your liking. Bake in the middle of the oven for 3-5 minutes or until the cheese is soft and melted, but not browned. Remove from the oven and eat immediately.