Ingredients:

  • 2 lbs Russet potatoes, cut into thin strips
  • 2 quarts peanut oil for frying
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper
  • 1 tsp white pepper
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 8 oz sharp cheddar cheese, freshly grated
  • 4 oz American cheese, chopped
  • 0.5 cup whole milk
  • 0.25 cup buttermilk ranch dressing
  • 1 tbsp fresh chives, chopped
  • 1 tbsp pickled jalapeños, sliced

Instructions:

  1. Soak the cut Russet potatoes in a large bowl of ice water for 30 minutes to remove excess surface starch. Drain and pat completely dry with paper towels.
  2. Heat the neutral oil in a Dutch oven to 325°F (163°C). Blanch the potatoes in batches for 5 minutes until tender but not browned. Remove and drain on a wire cooling rack.
  3. Increase the oil temperature to 375°F (190°C). Fry the blanched potatoes a second time for 3-4 minutes until they achieve a deep golden, shattering crust.
  4. In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne, white pepper, oregano, and thyme to create the Voodoo spice dust.
  5. In a small saucepan over low heat, whisk together the whole milk, sharp cheddar, and American cheese. Stir constantly until a smooth, stabilized emulsion forms. Do not boil.
  6. Immediately toss the hot fries in a large mixing bowl with the Cajun spice dust so the residual oil binds the seasoning to the potato surface.
  7. Plate the seasoned fries and drizzle generously with the warm cheese sauce followed by the buttermilk ranch. Garnish with fresh chives and pickled jalapeños.