Crispy Taco-Seasoned Nacho Fries with Cheese Dip

Why You’ll Love This Recipe

• True fast-mex flavor: paprika–chili taco seasoning that clings to shatter-crisp fries.
• Restaurant technique at home: double-fry for extra crunch that lasts.
• Silky, scoopable nacho cheese sauce that stays fluid and glossy.
• Clear, doable steps with exact temps and times for consistent results.

Grocery List

• Produce: Russet potatoes (about 4 medium)
• Dairy: Evaporated milk, American cheese, sharp cheddar
• Pantry: Neutral frying oil, distilled white vinegar, paprika, chili powder, garlic powder, onion powder, ground cumin, cayenne, sugar, cornstarch, kosher or table salt, pickled jalapeños and brine (optional)

Full Ingredients

For the Fries

• 2 lb russet potatoes (about 4 medium), peeled or well-scrubbed
• Cold water, enough to cover
• 1 tbsp distilled white vinegar
• 1–2 qt neutral oil (peanut, canola, or rice bran), for frying

Taco Fry Seasoning

• 1 tbsp sweet paprika
• 1 tbsp chili powder (American-style blend)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper (reduce to 1/8 tsp for mild)
• 1/2 tsp sugar
• 1 tsp cornstarch (helps seasoning adhere)
• 1 1/4 tsp fine kosher salt (or 3/4 tsp table salt)

Silky Nacho Cheese Dip

• 1 cup evaporated milk
• 1 tsp cornstarch
• 6 oz American cheese, chopped
• 4 oz sharp cheddar, freshly grated
• 1 tbsp pickled jalapeño brine, plus 1 tbsp minced pickled jalapeños (optional)
• 1/4 tsp paprika
• 1/4 tsp chili powder
• Pinch of fine salt, to taste

Step-by-Step Instructions

Step 1: Cut thin fries

Cut potatoes into 1/4-inch planks, then into 1/4-inch sticks for thin, fast-food style fries. Keep the fries in a large bowl of cold water as you cut to prevent browning.

Step 2: Rinse and soak

Rinse the cut fries under cold running water, swishing until the water runs mostly clear to remove excess surface starch. Cover with fresh cold water and stir in 1 tablespoon vinegar. Soak for 30 minutes (or up to 12 hours in the refrigerator). This improves structure and crispness.

Step 3: Dry thoroughly and preheat oil

Drain the fries and dry them extremely well with clean towels; any surface moisture will cause dangerous spattering and soggy fries. Pour 2–3 inches of oil into a heavy pot or Dutch oven and heat to 325°F over medium heat. Line a sheet pan with a wire rack or paper towels.

Step 4: First fry (blanch) at 325°F

Working in 2–3 batches, fry the potatoes for 3–4 minutes per batch until they look pale and flexible with no browning. Do not overcrowd the pot. Transfer to the rack to drain. Let the blanched fries rest and cool for 15 minutes (you can accelerate by placing the tray in the freezer for 10 minutes).

Step 5: Mix the taco fry seasoning

In a small bowl, combine paprika, chili powder, garlic powder, onion powder, cumin, cayenne, sugar, cornstarch, and salt. Stir very well to distribute the fine powders evenly. Set aside near your fry station.

Step 6: Make the silky nacho cheese dip

In a small saucepan, whisk the cornstarch into the evaporated milk until smooth. Set over medium heat and bring to a gentle simmer, whisking. Reduce heat to low and gradually whisk in the American cheese until fully melted and glossy, then add the cheddar until smooth. Stir in paprika, chili powder, jalapeño brine, and minced jalapeños if using. Season with a pinch of salt. Keep warm over the lowest heat or in a thermos; add a splash of warm milk if it gets too thick.

Step 7: Second fry at 375°F

Increase the oil to 375°F. Fry the cooled fries in batches for 2–3 minutes until deep golden and audibly crisp. Drain briefly on the rack, then transfer each hot batch to a large bowl.

Step 8: Season and serve

While each batch is still hot and glistening, sprinkle on the taco fry seasoning (start with about 2–3 teaspoons per batch) and toss to coat evenly. Taste and add more seasoning if desired. Serve immediately with the warm nacho cheese dip.

Pro Tips

• Use a thermometer. The 325°F blanch and 375°F final fry make all the difference for texture.
• Dry means crispy. Pat the fries bone-dry before the first fry to prevent sogginess.
• Season while hot. The residual surface oil acts like glue for the paprika–chili coating.
• Keep warm wisely. Hold finished fries on a rack in a 200°F oven for up to 15 minutes without steaming.
• Ultra-silky cheese. Grate cheddar fresh and add it after American melts to avoid graininess.

Variations

• Air-Fryer Method: Toss dried, soaked fries with 1 tbsp oil. Air-fry at 375°F for 14–18 minutes, shaking every 5 minutes, until crisp and golden. Season immediately.
• Extra-Spicy Diablo: Add 1/2 tsp chipotle powder and 1/4 tsp smoked paprika to the seasoning. Swap half the cheddar for pepper jack in the dip.
• Baked Fries: Spread dried fries on a parchment-lined sheet, toss with 2 tbsp oil, bake at 450°F for 30–40 minutes, turning once, until golden and crisp. Season hot.

Storage & Make-Ahead

Par-fry ahead: After the 325°F blanch, cool completely, then freeze fries in a single layer until firm and store in a freezer bag for up to 2 months. Fry from frozen at 375°F for 2–3 minutes. Cheese dip keeps refrigerated up to 4 days; rewarm gently over low heat with a splash of milk, whisking until smooth. Leftover seasoned fries are best reheated on a rack at 425°F for 8–10 minutes.

Nutrition (per serving)

Approximate for 1/4 of fries plus 1/4 of cheese dip: 700–750 calories; 43 g fat (22 g saturated); 62 g carbohydrates; 18 g protein; 1,100–1,300 mg sodium. Values vary with oil absorption and portion of cheese sauce consumed.