Phase 1: The Fry Prep – Building the Canvas
Step 1: Cut for Maximum Crisp
Scrub potatoes clean. You can peel them for a classic fry, but leaving the skin on adds texture and nutrients. Slice into ½-inch thick sticks. Consistency is key for even cooking.
Step 2: The Critical Soak
Place cut fries in a large bowl of ice-cold water for at least 30 minutes (or up to 2 hours). This removes excess surface starch, which is the secret to a crisp exterior and fluffy interior. Rinse and drain thoroughly.
Step 3: The Double-Dry
Pat the fries bone-dry with clean kitchen towels. Any surface moisture will steam instead of crisp. Place in a dry bowl. Sprinkle with cornstarch and toss until every fry is lightly coated—this creates a rougher surface for the cheese to grip.
Step 4: The Flavor Foundation
Drizzle with oil and toss. Add smoked paprika, garlic powder, onion powder, salt, and pepper. Toss again until evenly and generously coated.
Phase 2: The First Bake – Par-Cooking the Fries
Step 5: The Initial Crisp
Preheat oven to 425°F (220°C). Line your baking sheet with parchment. Spread fries in a single layer with space between them. Crowding steams them. Bake for 20-25 minutes, flipping halfway, until they are just tender and starting to golden. Remove from oven. Leave oven on.
Phase 3: The Cheese Alchemy – Creating the Crust
Step 6: Grate & Create
While fries bake, grate all your cheese on the fine side of a box grater. Mix cheeses in a bowl.
Step 7: The Cheese Bed
On the same parchment-lined sheet (no need to clean), create rectangular piles of grated cheese, each roughly the size of a single fry. Space them ½ inch apart. You should have dozens of little cheese rectangles.
Step 8: The Marriage
Place one par-baked fry directly onto the center of each cheese rectangle, pressing down gently.
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