Do you remember when I made these Buffalo Chicken Fries?
My life changed that day. They are still my most favouritest football food. I make them without the chicken all the time. And extra blue cheese because I get down like that.
My second favourite football food? Jalapeño Popper Dip. So naturally I had this brilliant idea to make Jalapeño popper fries. Right?!
Best idea ever.
If you’re thinking about making these and tempted to skip the boiling of the potatoes, think again. That, my friends, is how they because so gloriously crispy in the oven. It’s a trick of the trade.
Don’t skimp on salt & pepper in the sauce either. And if you have extra old cheddar around… do it up. The more cheesy the sauce, the better.
- 3 lbs potatoes, washed and cut into wedges
- 3 tbsps canola oil
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1/2 cup panko
- Green onions and cilantro, for garnish (optional)
- 2 jalapeños, seeded and finely chopped
- 2 tbsps butter
- 2 tbsps flour
- 1 cup milk
- 8 oz cheddar cheese, shredded
- Salt & pepper, to taste
- Boil potatoes for five minutes (and ONLY five minutes) and then rinse under cold water immediately. Toss in canola oil and spices and arrange in one layer on a greased baking sheet. Bake at 450 degrees for 30 minutes, then flip. Bake for another 30 minutes. Meanwhile, make the sauce. Fry jalapeño in butter until sizzling. Add flour and whisk until a roux is formed. Add in milk and stir until thickened. Remove from heat and add shredded cheese and stir until combined and melted. Season with salt and pepper. When the fries are done, drizzle them with the sauce (don't use all of it - just as much as you'd like) and then sprinkle the panko over top. Broil on high, watching closely, until sauce is bubbling and panko is golden brown. Serve with green onions and cilantro as garnish, and with extra cheese sauce for dipping.