Loaded Mexican Street Fries

Ingredients

• 3 large russet potatoes, cut into fries
• Oil for frying
• 1 cup shredded cheese blend (Oaxaca, Monterey Jack)
• 1/2 cup Mexican crema or sour cream
• 1/4 cup crumbled Cotija cheese
• Lime juice
• Ancho and chipotle powders for dusting
• Salt
• Fresh cilantro
• Salsa verde (optional)

Instructions

1. Cut russet potatoes into thick fries and soak in cold water for 10 minutes.
2. Dry potatoes thoroughly and heat oil in a deep skillet to 350°F.
3. Fry potatoes in batches until golden and crispy, about 5-7 minutes per batch.
4. Drain fries on paper towels and season with salt.
5. Preheat oven to 375°F and place fries on a baking sheet.
6. Sprinkle shredded cheese blend evenly over the hot fries.
7. Bake for 5-7 minutes until cheese is melted and bubbly.
8. Drizzle with Mexican crema and sprinkle with crumbled Cotija cheese.
9. Dust with ancho and chipotle powders for a smoky kick.
10. Garnish with fresh cilantro leaves and serve with lime wedges and salsa verde on the side.