Cheese fries are just ok. I don’t want to argue about that. I know they’re the ultimate indulgence, but I’m not impressed. Give me either cheese or fries, but if you’re having both together, each has to be good enough on its own. That’s too much of a responsibility to put on your favorite restaurant. It tastes better at home.
The first time I had cheese fries was at a White Castle in St. Louis circa 1995. We were teenagers and had to make our own terrible choices, so we ordered White Castle cheese fries. The cheese fries looked amazing. What a great idea, cheese on fries. I still remember the disappointment. And that was the first time I was disappointed by cheese fries.
I’ve definitely had better things since then, but I’d never pick it on a menu. I was burned and the cheese fry-shaped holes are burned into my memory. Poutine to the rescue. Thanks to our Canadian neighbors up north who shared their poutine with me, and to The Bruncheonette, who make a fantastic version. If you haven’t tried it yet, poutine is enhanced cheese fries. It’s made with gravy and cheese curds. I don’t think I need to say any more.
I found solace in making cheese fries at home. This option offers a workaround for making a semi-healthy weeknight main dish that the family will enjoy. By “enjoy,” I mean that the family doesn’t seem disappointed. I take wins when I can.
The key is to make your fries from scratch. Take it easy. It’s really not a big deal. If you have an air fryer, use it. I was making oven fries long before I had an air fryer, so don’t give up just because you don’t have one. Only use a bag of frozen fries when you’re totally unmotivated or incredibly pressed for time and you’re desperate for cheese fries for some reason. Cheese fries are already fried and often fried in oil that tastes good but is actually awful, the worst, not good at all and very unhealthy for you, somewhat negating the healthy view of cheese fries. Anyway, all you need to do is cut up the potatoes.
Once you’ve cut your potatoes into fried shapes, they need to be dried before you can fry them crispy in your baking appliance of choice. Place them on a towel and let them air dry for about 30 minutes. I’ve heard that using a hair dryer will speed up the drying time, so I do that if I’m in a rush. Next, toss the potatoes in your favorite healthy oil and bake them in a single layer on parchment paper if you’re not using an air fryer. Flip them halfway through and season a little to taste. That’s the basics. After that, the toppings are up to you. I like to make a healthy chili stuffed with beans and cauliflower crumbles, topped with shredded sharp cheddar cheese and, of course, chopped green onions.
For a healthier version of cheese fries, try this recipe, and unlike many others, you won’t be disappointed.
Cleaner Chili Cheese Fries
3 1/4 pounds russet potatoes, peeled and cut into 1/3-inch pieces
2 tablespoons safflower or olive oil
3/4 teaspoon sea salt, divided
1 teaspoon freshly ground black pepper, divided
Olive oil cooking spray
1 1/4 pounds turkey breast
1/2 onion, finely chopped
2 cloves of garlic, minced
1/2 cup tomato paste
1 tablespoon chili powder
1 teaspoon cumin powder
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon, or to taste
1/8 teaspoon cayenne pepper, or to taste
1 3/4 cups reduced-sodium chicken broth
1 tablespoon honey
1/4 cup plain Greek yogurt
3 ounces cheddar cheese (grated)
4 green onions (prepared and thinly sliced)
In a large bowl, add potatoes with enough warm water to cover them by a few inches and let sit for 20 to 30 minutes. Drain and dry thoroughly. Tip: If you’re short on time, you can skip the soaking of potatoes. The fries may not be as crispy, but they’ll still be delicious.
Arrange oven racks in the upper and lower thirds of the oven and preheat to 425 degrees. Line 2 large rimmed baking sheets with nonstick foil or parchment paper. Layer half the potatoes on each sheet. Add 1 tablespoon oil, ¼ teaspoon salt, and ¼ teaspoon black pepper to each sheet. Toss the potatoes and spread them out so they are well coated with oil and in a single layer. Roast for 20 minutes. Remove from oven and flip. Return to oven, switch sheets, and roast for about 10 minutes until golden on both sides.
Meanwhile, make the chili. Spray a large pot or wide, deep skillet with cooking spray and heat over medium-high heat. Add the turkey and remaining salt and pepper and sauté, breaking up the pieces with a spoon, until no longer pink, 4 to 5 minutes. Push the turkey to the side of the pot and add the onion to the center of the pot. Sauté, stirring frequently, until translucent, about 2 minutes. Add the garlic and stir until all ingredients are combined, then sauté until softened, 1 to 2 minutes. Add the tomato paste, chili powder, cumin, oregano, cinnamon, and cayenne pepper and stir until combined. Add the broth and reduce heat to low, stirring frequently. Reduce heat to medium-low and simmer until thickened, 8 to 10 minutes, stirring frequently. Add the honey and stir until melted. Divide the fries among plates and top evenly with the chili, sour cream, cheese, and green onions.
Recipe adapted from cleaneatingmag.com.
